Take fresh herbs. Freeze them in olive oil. Keep forever and ever and always have fresh things for marinades, dressings, just roasting/frying up potatoes (I have an obsession with roasty veg as soon as it hits scarf season)
A particularly luxurious friend even suggested taking lavender/rosemary, freezing in (rosehip? coconut?) oil and dunking it in your bath. Honestly, I’d probably still enjoy the plain olive oil with parsley combo – but that’s probably taking my phillia a little far for the general population.
With love, from Charlotte
this is the best thing I know how to make. I don’t know why I combined these things or why i thought they would go together, but this is a go-to meal that just always hits the spot. Its something about the tumeric and yogurt – tangy! – but can be made with a buncha different ingredients. In summer, I put cucumber and mint on top. Its also good as just a marinade for the vegetarians for tofo or a firm fish (or just broccoli! I fucking love broccoli) Read the rest of this entry »