It looks like a urine sample, I know-that's been pointed out.
Here are a couple of things I didn't feel like making, and no one feels like eating (we're under the weather). Still, what else is to be done with too much cilantro and mint? Hopefully, tomorrow we'll be in the mood for eggs with salsa and some mint lemonade.
For The Salsa:
4-6 large tomatillas (well, as large as they get, they're pretty small, generally)
1/2 white onion
1 large bunch cilantro/coriander stems removed
1 large clove garlic
Salt to taste
2-3 pickled Jalapenos peppers
Remove the paper skins from tomatillas. Wash and boil in a pot for ten minutes or so until they are very light in colour. Drain. In a blender, mix everything together being careful to let the hot steam escape. Cool, and store tightly covered in fridge.
For The Mint Syrup
1 cup sugar
2 cups water
1 large bunch mint, stems removed
Bring sugar and water to a boil. Add mint, reduce heat slightly and cook until reduced by half. Strain, pour into jars and cool. Store in fridge and use within a week.
I have mint taking over my back yard (seriously, it's a bloody weed), I'll have to try your syrup. What exactly does one do with mint syrup?
ReplyDeleteMix it into lemonade, or tea. It can also be used with lamb dishes. Or over ice cream.
ReplyDeleteYou can actually make concentrated lemon/ginger syrup following that recipe and then stirring in the juice of a lemon. Then, just add by the teaspoon to a large glass of ice and water to make individual drinks.
If you toss a handful of blueberries in the pot it turns the most beautiful colour.
You can also sugar mint leaves by brushing them with egg whites and rolling them in sugar.
I envy your mint. I think it is my favourite herb.