herb c

               2 years, 830+ followers, still no editing skills.

     && it’s been one hel of a wild ride to get here ❤ I could honestly write you all an essay about how grateful I am for every single one of you and how you have helped me to get to this point, but I will spare you my sobbing. Still, I want to thank you all for being just absolutely amazing, kind, welcoming and just being wonderful writing partners for me and Helgs. Especially now some of you deserve an extra big hug and all the love in the world for having been there ooc for me during the past few weeks after having gotten some very shitty news from back home.

     I know many of you have multiple blogs I write with, but to keep the list from growing endless I will only list one, however that definitely does not mean I do not appreciate your other blogs ❤ I owe you all so much! Same goes for the many personal blogs that have followed and supported me over the past years. Here is to many more ❤  - smooches -

@alldaddy @allmom @asgardianhammer @bellexmort @bjornjarnsida @bledroots @bxldor @earlsingstad @flokithetrickster @folkvangrxborn @foulmouthedprophet @gentledottir @gleymtdottir @helvitisbrokentoy @heirofmercia @hinnbeinlausi@hviitserk @ingridfrederiksdottir @irandalina @kristnirpresti @lcvinne @luxxetenebris @maegtig @mybigfatcock @needlcd @notjustpainandangcr @ofodinn @princessfinehair @ragnarsscn @shewhobringssorrow @sinnhelmingr @strangestviking @stxrmurdottir @telvmendil @torsteinthebowman @unfcrtunatesculs @vakkertskjold @wxderwillen @wildfloki

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Conehead Week, Day 2: Favorite Conehead moment in Miracle - The first play and Herb’s realization

“Looks like we’re takin’ a line of Coneheads to Europe.”

20 Various Cold and Flu Remedies

By Gina DeBacker

It’s that time of year—stuffy noses, aggravating coughs, nasally voices…oh, here we go again. This cold and flu season we thought it would be fun to ask our Facebook readers how they kick nasty colds to the curb, and everyone seemed to have some great ideas! We received so many wonderful tried-and-true remedies that it was hard to pick just 20, but here are some of our favorites.

Drink This

Ginger-Honey-Lemon

“I swear by this strong ginger-honey-lemon drink: In a glass jar, combine 10 ounces boiling water, a thumb-sized knob of thinly sliced (or grated) ginger, the juice from half a lemon and enough honey to sweeten (to taste). This recipe helps soothe sore throats and relieve sinus pressure. Let it steep for as long as possible, but sip it while it’s still hot.” –From Lori Parr

Hot Toddy

“Try this old home remedy: Brandy plus hot water, honey and lime. It’s called a hot toddy. Drink it just before bed.” –From Jackie David

Grapefruit Goodness

“OK, I don’t know how natural this is, but it sure knocks out a bad cold. Take one grapefruit, cut it in half and squeeze the juice into a saucepan. Add some water as well as the grapefruit halves, then bring it all to a boil. Finally, add some whiskey and honey, and drink it while it’s still hot, right before bedtime.” –From Sharon Howell

Preventative Tea

“While everyone around me is sick, I stay healthy with this preventative elixir: Combine ½ cup hot water with 1/3 cup lemon juice, or juice from 1 fresh lemon; ¼ teaspoon ground cayenne powder; ¼ teaspoon ground ginger powder, or fresh; and honey, to taste. Drink the concoction as warm as you can, without risk of burning yourself. Drink it all at once. This will raise your body temperature and cleanse your kidneys and liver. Enjoy daily.” – From Ellen Nygaard

Chest Congestion Relief

“For chest congestion: Mix 4 tablespoons warm water with 2 tablespoons organic honey, 2 tablespoons apple cider vinegar, ½ teaspoon cayenne powder and ½ teaspoon ground ginger. Shake well. Drink 1 tablespoon, three to four times a day.” –From Sally Rogers Devine

Go-To Foods

Lots of Garlic

 “Raw garlic: Eat it, steam it and inhale it. It works on the toughest of infections. I’ve used it on myself, my husband and my three little girls.” –From Star Gypsy

Secret Ingredient

“I’ve studied holistic medicine and swear by black cumin seed organic oil—it’s beyond amazing. Even though it tastes terrible, it treats more than 40 ailments and is better than any high-dollar face cream or serum on the market. Many companies use it in $200 face creams as their secret ingredient. It’s good for acne or scalp conditions, but it’s great for wiping out a cold, flu or sore throat in a couple of days! Nettle is also awesome at helping clear up mucous, hacking coughs and allergies.” –From Cynthia Shirrell

Juice Up

“I juice kale, garlic, carrots and apples for flu symptoms. It’s very effective for my diabetic husband who shouldn’t take much over-the-counter medications.” –From Patty Kratzer

Chicken Soup

“My grandmother’s chicken soup is not your traditional soup—it’s a recipe my family has used for generations. Cover pieces of chicken with cold water, then season with kosher salt to taste; ½ cup star anise; and a couple of bay leaves. Bring the mixture to a boil then simmer, covered, for a few hours. Strain and place in the refrigerator until cold. Skim off the fat, then reheat the soup, garnishing with parsley. Serve by itself or with egg noodles or another noodle of your choice. This is a great soup to freeze. In fact, I have some of it in my freezer right now! –From Candice Gayleen

Keep reading

DRYING SWEET HERBS (Source: The Cook’s Oracle by William Kitchiner, MD, New York, 1829.)

It is very important to those who are not in the constant habit of attending the markets to know when the various seasons are for purchasing sweet herbs.

Take care that they are gathered on a dry day, by which means they will have a better color when dried. Cleanse your herbs well from dirt and dust;* cut off the roots; separate the bunches into smaller ones and dry them by the heat of a stove, or a Dutch oven before a common fire, in such quantities at a time, that the process may be speedily finished. ‘Kill 'em quick,’ says a great botanist; by this means their flavor will be best preserved. There can be no doubt of the propriety of drying herbs, &c., hastily by the aid of artificial heat, rather than by the heat of the sun. In the application of artificial heat, the only caution requisite is to avoid burning; and of this a sufficient test is afforded by the preservation of the color. The common custom is, when they are perfectly dried, to put them in bags, and lay them in a dry place; but the best way to preserve the flavor of aromatic plants is to pick off the leaves as soon as they are dried, and to pound them, and put them through a hair-sieve, and keep them in well-stopped bottles.**

*This is sadly neglected by those who dry herbs for sale. If you buy them ready dried, before you pound them, cleanse them of dirt and dust by stripping the leaves from the stalks, and rub them between your hands over a hair-sieve; put them into the sieve, and shake them well, and the dust will go through.

** The common custom is to put them into paper bags, and lay them on a shelf in the kitchen, exposed to all the fumes, steam and smoke, &c.; thus they soon lose their flavor.

Comment: We mentioned in the Comment for another recipe that Dr. Kitchiner’s writing style frequently involves footnotes, addenda, memoranda, “N.B"s and so many other items tacked on at the end that the additions are sometimes longer than the basic recipe itself. We approach that status here. That said, we include it all because it’s all perfectly true and correct, today as it was then and ever shall be. While he refers to herbs intended for use in cooking, as increasing numbers of people grow and gather herbs for medicinal purposes the same rules apply to that practice.

A "hair sieve” is not a strainer made of hair (ugh!) but simply a very fine mesh similar in size to that which is used in a common flour sifter. Kitchens were presumed to include a range of straining utensils from the very coarse (colander, or “cullender” as it was frequently spelled in the period) to the very fine.

Besides “hair sieve,” another term for a very fine strainer was a “tamis” although we have not been able to determine if there is any real difference in structure or composition of the two or if they are just different words for the same thing. Research is a never-ending process in the culinary history biz.

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Last year my chive plant barely produced anything and this year I can’t even keep up with the amount of chives that continue to sprout up! Chive is a fresh herb I don’t use often or in large quantities so I needed to come up with a recipe that used a large amount of chives. A herbed cheese seemed like a good experiment! Spread on a sandwich, serve as a dip with fresh veggies, spread on a wrap, or serve with flax crackers. Yum!

Herbed Coconut Cream Cheese

Yields: 2 1/2 Cups

Ingredients

2 C coconut meat, chopped
1/2 C macadamia nuts
1/4 C pine nuts
1 TBSP lemon juice


1 tsp probiotic


¼ tsp of salt


pinch of cayenne (optional)

1- 2 TBSP water

Optional Herbed Seasoning

1/2 C minced chives
1 TBSP minced celery
1 TBSP minced dill
1 TBSP nutritional yeast
1 tsp ground peppercorn
½ tsp garlic smashed

Preparation

1.Place all the “cheese” ingredients into the Vita-Mix container(or blender) in the order listed, secure lid and insert blending stick. Select Variable 1. Turn machine on and slowly increase speed to Variable 10. Blend for 30 -45 seconds or until smooth. Add water as needed to facilitate processing.

2. Transfer to a small aluminum bowl and cover with a cloth or seran wrap. Place in a dark warm spot and let ferment overnight.

3. Mix in herb seasoning ingredients until well combined.

4. Stored in a sealed glass container in the fridge Herbed Coconut Cream Cheese will last for two weeks.

Enjoy!

Rack of lamb with herb crust

1/8 C fresh parsley
1/8 C fresh oregano
1/8 C fresh rosemary
1/8 C fresh thyme
½ C fresh breadcrumbs
1 ½ T garlic, minced
¼ C + 2 T olive oil
1 T Dijon mustard
salt & pepper to taste
1 rack of lamb (about 2-2 ½ lbs.)

Serves 2

Pre-heat oven to 450° F.
In the bowl of a food processor, combine all ingredients, except mustard and 2 tablespoons of olive oil, and process until well mixed, but still slightly crumbly. In other words, don’t turn it to mush! Set aside. In a large skillet, heat remaining 2 tablespoons of olive oil until just below smoking. Season lamb rack with salt and pepper and quickly brown by cooking for about 3-4 minutes per side. Remove lamb from skillet and place in an oiled roasting pan. Carefully brush mustard over the section just over the top, underside and sides of chops, leaving bones exposed. Gently pat the herb/breadcrumb mixture over the mustard. Cook for 10-12 minutes or until the meat reaches an internal temperature of about 130° F. Allow to rest 10 minutes before carving. To serve lamb chops, slice between bones.

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