My Last Meal

A lot of people play food games – not in the sense of building a mashed potato mountain dotted with green peas, but the, “If you had to choose a last meal, what would it be?” type questions.  Now that the weather is turning colder, I figured I would tell you about mine.  For my last meal on earth, I would choose a big steaming bowl of chicken and dumplings.

I imagine there would be several helpings if it was my last time to have it, but I wouldn’t want anything but chicken and dumplings.  A lot of chefs choose things their mothers made them in childhood, but I actually never had it growing up.  It was something that I decided to make when I was at school, trying to impress a young woman.  I am pretty sure I was far more impressed than she was.  I instantly fell in love (with the dish, of course), and over the years I just kept making it.  These days I only make it maybe twice a year, and only in the winter time.  I think it’s a subconscious way to keep myself from getting sick of it.

I had it this past winter January (I remember it was during the playoffs).  It was a Sunday.  Bess and Henry and I were leaving church.  It was cold and starting to snow, and I thought it was perfect.  We went to the store on the way home and we watched football, drank beer and cooked ALL day.  I love days like that, when your whole house smells like fresh chicken stock and herbs while it pours snow outside.   

Here are some versions of chicken and dumplings (or chicken 'n' dumplin's, as the case may be) for you to check out.

http://southernfood.about.com/od/chickendumpling/Chicken_Dumplings_Recipes.htm

http://www.foodnetwork.com/recipes/paula-deen/chicken-and-dumplings-recipe/index.html

http://allrecipes.com/Recipe/old-fashioned-chicken-and-dumplings/detail.aspx

A Few Pounds of Herb

A few pounds of herb.

A few pounds of herb

We use 20 pounds of fresh herbs every day in Pinzimini.

Wait, what?

Yep, 20 pounds a day, on average.  What can I say?  I dig herbs.  Here’s a little run-down of some of my favorites.

Thyme

I like thyme because it is one of the most versatile herbs.  It has a lot of flavor, but it also plays well with others, blending nicely with a variety of other herbs.

But you know what else?

Thyme is made up of 25-50% thymol, which is the made ingredient in Listerine.  It is also effective against the fungus that causes toe infections.

Um, gross.

Less gross and more magically delicious, ancient Greeks believed thyme was a source of courage, and it was used in Europe in the Middle Ages to ward off nightmares.  

So, the next time your stinky breath and toe fungus flare up, or you have a bad dream, or you’re just feeling really wimpy, chew on some thyme.  In the meantime, I’ll keep sprinkling it all over the place.

Basil

Unlike thyme, which can be added early in the cooking process because it holds up, basil goes in at the last minute to keep its flavor from getting destroyed.  Most people think of basil as an Italian herb, but it is actually native to India.

Good thing, too, because it is used to treat stress, asthma, and diabetes in India.  It is also buried with the dead in some countries to ensure a safe journey.

The question might be, a journey to where?  In ancient Greek and European tradition, basil was a symbol of hatred or even Satan.

Whoa.  We just use it to cook.

Parsley

We also use a lot of leaf parsley.  I say “leaf” because I just read that there is a variety of parsley grown for its root, which looks like a parsnip but apparently tastes quite different.  In any case, while leaf parsley is often thought of as a garnish, it actually adds a good bit of flavor to all kinds of dishes.

Swallowtail butterflies and goldfinches agree; both the butterfly and the bird enjoy eating parsley.  It is often used as a companion plant in gardening, meaning that it is planted to attract the insects that eat pests that attack other crops.  For instance, parsley planted near tomatoes creates a scent that confuses the tomato moth.

Nothing like a good, old-fashioned diversionary tactic in the garden, huh?

What is your favorite herb to cook with?