Fresh-cut noodles, a handful of diced carrot, coarsely chopped roast chicken with full-bodied chicken stock, a couple cloves of garlic and three generous sprigs of Tarragon steam steadily in the slow cooker today. The first use of the season, I snipped sprigs from the Tagetes Lucida – Tarragon growing in the herb bed of my garden as the mist lifted from the ground this morning. Tarragon is often called the "King of Herbs" by the French since it is a prominent flavoring of classic French cuisine. Tagetes Lucida is a variety of Tarragon which is a member of the marigold family. Often known as Mexican or Texas Tarragon it is a bit spicier than that of French Tarragon – having a high note of cinnamon in addition to the sweet licorice accent normally associated with the named spice. The smell of this soup cooking is an aromatic pleasure, filling my comfortable kitchen with a fragrance of infused spring – coupled with fresh salad greens and a coconut cake baking in my oven -, tonight’s supper is sure to provide my sweet husband complete dining satisfaction.
Wednesday, May 20, 2009
Infused Spring
Blog 140 – Wednesday, May 20, 2009 Another day of clouds and rain showers.
Fresh-cut noodles, a handful of diced carrot, coarsely chopped roast chicken with full-bodied chicken stock, a couple cloves of garlic and three generous sprigs of Tarragon steam steadily in the slow cooker today. The first use of the season, I snipped sprigs from the Tagetes Lucida – Tarragon growing in the herb bed of my garden as the mist lifted from the ground this morning. Tarragon is often called the "King of Herbs" by the French since it is a prominent flavoring of classic French cuisine. Tagetes Lucida is a variety of Tarragon which is a member of the marigold family. Often known as Mexican or Texas Tarragon it is a bit spicier than that of French Tarragon – having a high note of cinnamon in addition to the sweet licorice accent normally associated with the named spice. The smell of this soup cooking is an aromatic pleasure, filling my comfortable kitchen with a fragrance of infused spring – coupled with fresh salad greens and a coconut cake baking in my oven -, tonight’s supper is sure to provide my sweet husband complete dining satisfaction.
Fresh-cut noodles, a handful of diced carrot, coarsely chopped roast chicken with full-bodied chicken stock, a couple cloves of garlic and three generous sprigs of Tarragon steam steadily in the slow cooker today. The first use of the season, I snipped sprigs from the Tagetes Lucida – Tarragon growing in the herb bed of my garden as the mist lifted from the ground this morning. Tarragon is often called the "King of Herbs" by the French since it is a prominent flavoring of classic French cuisine. Tagetes Lucida is a variety of Tarragon which is a member of the marigold family. Often known as Mexican or Texas Tarragon it is a bit spicier than that of French Tarragon – having a high note of cinnamon in addition to the sweet licorice accent normally associated with the named spice. The smell of this soup cooking is an aromatic pleasure, filling my comfortable kitchen with a fragrance of infused spring – coupled with fresh salad greens and a coconut cake baking in my oven -, tonight’s supper is sure to provide my sweet husband complete dining satisfaction.
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