I haven't met an herb I didn't like. Right now in my garden have more than a dozen varieties of herbs growing. I have different uses for all
of them. Some I love to use when roasting meats or vegetables, like
rosemary and sage. I put parsley and mint in my salads. I also use mint
in my teas. I use cilantro in guacamole, which I make almost every
week. And of course I have a bush of basil for when it comes time to
make homemade tomato sauce.
This year I've tried growing Greek basil and Thai basil with great success. My stir-frys and Thai curries are so much better with the addition of Thai basil, which has an anise-like flavor. For years I've been growing lovage, a perennial herb that grows four feet tall every year. Its flavor is a lot like parsley and celery combined, and its tall stalks look much like celery except that they are hollow like bamboo. You might have come across lovage used in a Bloody Mary but not have known what it was. The stalks make very nice straws.
They say the eyes are the window to a person's soul, but I disagree. I'm pretty sure it's the hair. Seriously.
Like many of my seasonal affectations, I’m always delighted when citrus season rolls around for three main reasons: One: because it means the plump, juicy oranges from my tree will soon be ready and two: meyer meyer meyer meyer meyer meyer lemons, and three: blood oranges. And now that all are here I really don’t know what to do with myself. I’m pretty sure the guys at my farmers’ market are glad I’ve stopped running up to them each week asking the same question over and over again.
If I ask you about your favorite wine, you will probably tell me where you enjoyed it and with whom. Perhaps it was at a picnic on a perfectly sunny day, or on a date with the love of your life. Maybe it was at the winery where the wine was made, but probably not. My point is this, wine, like food, is enjoyed in context. It can be very hard for a winery to create a truly memorable experience with wine, but one winery is giving it a shot.