Am making Fridays my 'FoodieDay' where I get to experiment with whatever is ready in the garden ( and work getting a recipe book together ... one of the things on my 'buckit list' 😉 .That way I am actually eating what is in my garden.
This morning I Chopped off lots of parsley flower stalks when clearing the kitchen garden bed ready for seedlings to go into this morning and didn't want to waste it ... part has gone to make the flavour-bed for this dish and the rest I will use as imprinting material to make a nice textured paper for the recipe to go on.
Normally I would lay down a bed of fennel stalks or leaves for this ( It's one of my 'go to' one-pot-wonder meals, easy as to make, tastes great, easily adapted for different meat or veg, and you can basically put it in the oven and forget about it till its done.
And i have to say the AROMA at the moment wafting through the cottage from the heating spices is AMAZING! If 'feeling happy on the inside' was a fragrance you could bottle and apply at will, THIS would be it!
*edit ... the aromatic herbs and seeds used were harvested from the garden 😊😍🥳... fingers crossed in a few months my garden will also be far enough along to have pumpkins and kumara ( still need to plant the kumara) *
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