Culinary Herbs grow well on a kitchen windowsill. I like to use antique planters as étagères for my herbs. The steam that rises from my water faucet helps keep their environment humid. The herbs grow well in their small pots. I have found I need to water them in five-day intervals.
I use my fresh herbs to whip together a delicious and healthy salad dressing. The bright green color reminds me of Springtime, and somehow the light taste captures a bit of sunshine too.
Spring Salad Dressing
4 tbs of olive oil
1 tbs vinegar
Dash of Dijon Mustard
1/2 tsp Adobo Seasoning
Varying amounts of oregano, dill, thyme, parsley and basil.
Whip until combined with fork or whisk, or even better, use food processor to combine ingredients. Refrigerate. Use within a week.
The salad dressing thickens in the fridge, but when spooned onto salad greens immediately liquifies once more.
I am going to do this-
PS : what is Adobo seasoning ?
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It is a nice mild mix of spice I find it in the Spanish section of the supermarket.
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Oh ok ! I am enjoying reading your older posts. 🙂
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Hi Susie, I hope they aren’t too incoherent. Sometimes I go back to a post and cringe when I see mistakes I’ve made in grammar, or complete words I’ve left out. I even use the proofreader and still miss some.
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Oh you are so diligent, Kathy. But I didn’t find any mistakes and your English is like reading a classic textbook- no bad words, clean writing.
Susie
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Thanks Susie. That is encouraging! I appreciate that so much.
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I will begin to think and hopefully come up with something worthwhile today. Off I go to find a perfect post…I hope. 🙂
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Ah, Susie, it just came to me. Thank you for inspiration…you will see soon what came to me.
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