I want to talk about leftover herbs. You know, that slimy bundle of green stems that gets gross quicker than you can say zucchini in summertime. What can you (should you) do with that mess?
Well, it so happens that I’ve been challenged to come up with an idea.
I think I told you about a ZOOM meeting we’ve been doing with friends in New York. The idea is simple. Create a cocktail and appetizer for virtual sharing (and discussing). The trick is that you must follow a theme. A can of chickpeas was one of the challenges (that was fun). This week the theme is leftovers. You know the junk that hangs around the deepest, darkest corners of your refrigerator.
I looked into my fridge and saw half a plate of fettuccine, the bad bottom of a bagel, and some carrots that grew enough fuzz to qualify them for puberty.
I also saw herbs. Herbs resting bouquet-style in a glass of water. Herbs long-forgotten on the back shelf. Herbs both purchased from the farmer’s market and/or harvested from my own yard– then quickly forgotten.
Salad Bowl Gin and Tonic
I have great expectations when I buy or harvest herbs. I bet you do too.
Herbs represent all the best things in life. New beginnings and flavorful tomorrows. All the things I need to make. All the things I want to make. All the things that I will make to get us through this COVID thing.
But herbs are fickle. They get themselves in a pickle fairly quickly.
So use them while you can. Embrace. Engulf. Cradle. Clutch. Clinch. Consume.
I made a Gin and Tonic cocktail using any and all the leftover herbs I could pinch from my fridge.
I don’t know what the weather is like where you live. But this drinks drinks like a bountiful summer. The kind of summer we’re all longing for. I call it a Salad Bowl Gin and Tonic and it’s a cocktail that feels like a nourishing meal. GREG