food photos

marygott · **Joined:** Fri Jan 09, 2009 4:34 pm **Posts:** 2011

I just had a beet soup with tarragon over the weekend that was amazing. Made me think I need to add a little more tarragon to my cooking.

Yours is just gorgeous. I am thinking you actually water it, that is my downfall!

Mary

Janet · **Joined:** Sat Jan 03, 2009 6:56 pm **Posts:** 48

One other thing I miss about Michigan that I had forgotten about. Man, did we have a wonderfully profilic tarragon plant there! :mrgreen:

I can't grow ANYTHING here in my northeast tinsy patio other than monster rosemary.

janet

easy bake wrote:

Here's a good one for a cold grey foggy day, a sinkful of freshly picked tarragon!

JesBelle · **Joined:** Fri Jan 16, 2009 7:50 pm **Posts:** 2062

Trade ya. Rosemary is my second-favorite herb. Tarragon is, well, alot farther down the list.

ntsc · **Posted:** Wed Jan 21, 2009 6:18 am

This is the year I'm taking back the garden.

marygott · **Joined:** Fri Jan 09, 2009 4:34 pm **Posts:** 2011

Where was it?

wino · **Posted:** Mon Apr 27, 2009 2:13 pm

Okay, I got real lucky with this one. Saw the recipe in the NYTimes to celebrate Greek Orthodox Easter, which my wonderful neighbors are. Borrowed a Bundt pan, added the incredibly deadly ingredients exactly as the recipe called for, and VOILA! However, I have never had this dish so it was a great stretch for me to take this over to help them celebrate the end of Lent, plus the people owned a chain of restaurants and she is a wonderful cook - always sending over a tray of Greek desserts to say thanks for shoveling her walks. Well, we hit a home run! I also got to taste it and it goes straight to the arteries. One pound Greek feta, 3/4 pound of cottage cheese, 3/4 pound of butter, one pound of filo and some spices - WHEW! Had to share.

P.S. I also had to post something to see whether the rest of you are still alive. It seems with Fuzzy in hiding the entries have stalled - except for the endless spammers :roll:

Da Bull Man · **Posted:** Mon Apr 27, 2009 2:43 pm

Yes...I still live...speaking of spammers...that picture looks good enought to be considered "food porn"

Do you think raccoons would like it???

wino · **Posted:** Mon Apr 27, 2009 2:49 pm

Actually, baked or roasted raccoon would go perfectly with it - a little butter, some garlic and onions (Texan, of course!) - Bon Appetit!

marygott · **Joined:** Fri Jan 09, 2009 4:34 pm **Posts:** 2011

It is a lovely thing (lovelier still ringed by a raccoon... "ringed", get it?). What is it called? What spices? Where is the filo? It it savory? Inquiring minds want to know. Inquiring mouths want a bite. A big bite.

Mary

wino · **Posted:** Tue Apr 28, 2009 9:49 am

http://www.nytimes.com/2009/04/15/dining/15appe.html?_r=1&scp=1&sq=greek%20orthodox&st=cse

I hope the above link works. It is savory and filling and goes well with a nice red wine. Spices include fresh dill and fresh nutmeg! Instead of cutting on the normal lines available in a Bundt pan, we cut them half that big. Very delicious!!

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