Rosemary, Parsley, Sage, Thyme, Oregano, Mint and Cilantro

The spring after Austin and I got married, I decided I was going to be Susie Homemaker and grow herbs from seeds.  I planted them, tended them, and then we left on vacation for a week.  And they died.  So, the next spring, we were in our house, and I decided since we were more settled, I would try to grow herbs again.  I bought and painted little pots, I planted them, tended them, and then we left on vacation for a week.  And they died.  Same song, different verse.

**I apparently did not get the green thumb genes - good thing my brother got them, as he farms :)

This year, being older, wiser, and lazier, I bought herb plants.  Best decision I ever made!!!  Take a look:

Sorry it's not a big picture - I took it with my iPhone.  That's mint in the front that's completely taken over!  The first thing I made was pizza sauce from scratch and i used fresh oregano - It was AMAZING!  And my house smelled like a real pizza place!  I've used rosemary a good bit - and a few weeks ago, I made an herb crusted pork chop that was to die for! 

I also made homemade pesto from the basil!  Then, I used what I needed and froze the rest of if in ice cube trays.  When it was completely frozen, I bagged it, tagged it, and put it back in the freezer for later!

The Internet has been a great resource for finding recipes using fresh herbs - I'd never cooked with them before, and always substituted or left them out when they were called for in a recipe.  One night, we had breakfast for dinner, and I found this egg dish I wanted to try - It was so good!  It's easy, but added an elegant touch to our waffles and bacon. 

Herbed Baked Eggs: (Ina Garten)

Ingredients

• 1/4 teaspoon minced fresh garlic
• 1/4 teaspoon minced fresh thyme leaves
• 1/4 teaspoon minced fresh rosemary leaves
• 1 tablespoon minced fresh parsley
• 1 tablespoon freshly grated Parmesan
• 6 extra-large eggs
• 2 tablespoons heavy cream
• 1 tablespoon unsalted butter
• Kosher salt and freshly ground black pepper
• Toasted French bread or brioche, for serving

Directions

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)

Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.**Or in our case, WAFFLES!!!!

I went to my parents' house this weekend and my dad (via my uncle) sent me home with some sweet corn.  Yumm-o!!!  So, I'm going to cream it and put it up tonight - I LOVE CREAM CORN!  Especially when it's put up fresh.  I also brought back some of my grandmother's tomatoes, but those are going in BLTs tonight for supper...  I love summer eating!!!!!!