Braised Pork with Bay Leaves, an herbal primer

Did I mention that I finished my outdoor fall chores? That included trimming, cleaning and thinning our laurel tree….  Better known in culinary circles as a bay tree. When I was growing up bay leaves were only used to flavor tomato-based dishes – chili, Bolognese, and so on. One bay leaf would be added to … Continue reading…

Resting on my Laurels

This is my entry for Weekend Herb Blogging.  It's being hosted this week by Haalo at Cook (almost) Anything at least once.  I had an epiphany the other day: bay (laurel) leaves have flavor!  Lots of it!  With cinnamon undertones, it's really a very interesting herb!  As I have a tree large enough to supply … Continue reading…