Of all things upon earth that bleed and grow, a herb most bruised is woman.
Herbs, and other country messes, Which the neat-handed Phillis dresses.
Praised be You, my Lord, through our Sister, Mother Earth, who sustains and governs us, producing varied fruits with coloured flowers and herbs.
Yeah, man. It's time to let de people get good herbs and smoke. Government's a joke. All dey wan' is ya smoke cigarettes and cigar. Some cigar wickeder den herb. Yeah, man, ya can't smoke cigar. Smoke herb. Some big cigar me see man wit', God bless! Me tell him must smoke herb.
In this light my spirit suddenly saw through all, and in and by all creatures, even in herbs and grass it knew God, who he is, and how he is, and what his will is: And suddenly in that light my will was set on by a mighty impulse, to describe the being of God.
Over the years I've tweaked my stuffing recipe many times, adding a variety of ingredients like sauteed wild mushrooms, dried cherries, fresh chevre, toasted hazelnuts, chopped ham hock meat, and other taste treats.
I used to watch my grandmother make fancy, Julia Child-style beef bourguignon. And growing up in New York City, I was exposed to many cultures. I experimented with Puerto Rican and Jamaican food.
I cook everything. I love Mediterranean cooking, I love Asian cooking. I do lots of Japanese noodles.
Korean food is primarily based on herbs and shoots and sprouts. There's no pasture land in Korea; we eat like Hobbits.
I'm a pretty decent cook. I like to grill. I have a smoker that I love. I love me some steak. And I'll make a huge salad with a ton of vegetables.
Cookery means…English thoroughness, French art, and Arabian hospitality; it means the knowledge of all fruits and herbs and balms and spices; it means carefulness, inventiveness, and watchfulness.
Raw parsley makes me gag. It's the same for my mum and my sister. Which is funny because apparently parsley was used to suffocate witches, back in the day.
It's the ingredients you choose (Chorizo? Sure! Rye bread? Why not?) that will make your stuffing stand out.
I did a salad, but I didn't do a garden.
I cook everything from Italian to Cajun food. I have now mastered the roux for gumbo. I love cooking.
I make really good pasta sauce. The secret to getting it right is just patience and love.
Stuffing is my favorite food in the world! I actually have been known to go buy stuffing and make it in the middle of summer.
An album is a garden, not for show Planted, but use; where wholesome herbs should grow.
As great a store Have we of books as bees of herbs or more.
Herb is the unification of mankind.
With the growing recognition of the value of herbs, it is surely time to examine the professional therapeutic use of these herbs. There are profound changes happening in the American culture and herbal medicine, 'green medicine,' is playing an ever-increasing role in people's experience of this transformation.
Another way I like to barbecue king salmon is as a whole fish stuffed, literally to the gills, with sweet onions, sliced lemons, and summer sage.
Tender and sweet, Manila clams partner well with a wide variety of foods - white wine, sake, beer, butter, leeks, fresh herbs, roasted peppers, olives, and wild mushrooms, to name a few.
I love cooking fish pies.
I grow all kinds of annuals. I have a nice perennial border in the front of the house.
