This classic French herb blend is a quick and easy way to add a new dimension to meat dishes like casseroles, stews, potjiekos and soups. And you only need three herbs to make it.
This post moved to the Bouquet Garni Blog.
It would be fun to try it with fresh herbs. I've made a bouquet garni from dried herbs, but I bet it's even better with fresh.
August 30, 2007 at 05:13 AM
Never leave that until tomorrow, which you can do today.
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November 04, 2010 at 05:20 AM
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I'm South Africa's blogging herb man.