Recent content by JanB

I tried freezing them once - they turned black and got gushy so I threw them out.

Hmmmmm tdiprincess - that's a good question. I usually rinse the leaves and put them in a plastic zip_lock bag with a piece of paper towel. It usually stays fresh for 2-3 days but that won't be long enough for the new leaves to grow. Maybe someone else has an idea????

I bought a supermarket basil plant that lasted a really long time on a western facing window sill in winter in New England. It didn't grow enough for pesto but it did keep us in fresh basil leaves to finish a tomato sauce and as a fresh kick to a green salad. I think the trick was to snip off...

I believe as there is a time for every purpose under heaven, there is a knife for every purpose in the kitchen. Whatever feels good and does the job works for me as long as it's SHARP. Mostly use 8" straight edge for dicing onions and slicing potatoes, squash, cabbage... and 8" "rocker edge"...

Hi all. Newbie here. QSis turned me on to this site and I'm drooling my way around for the first time today. Hey QSis - where did you get the Meyer lemons in the Boston area? BTW - QSis visits us once a year or so for some food and fun. She's smoked up melt-in-your mouth BBQ (the ABT's...