And I’m talking condiments not Stephanie Clifford aka Stormy Daniels.
Susan and I like spicy food, but not only hot stuff. Yes, we appreciate Jalapenos, Serranos, curries, Hot and Sour soup, and other spicy fare, but we enjoy all manner of herb – especially fragrant stuff like Thyme, Basil, Oregano, and Mint. We also enjoy more subtle herbs like Epazote, Chrysanthemum flowers, and Pansy flowers. The latter two are more visual flourishes rather than gustatory stimulants.
We grow some of these in containers – basil, variegated thyme, and epazote. Others I grow in a small flower bed dedicated to herbs – oregano, plain thyme, and mint. Still others we get freshly cut at the store, of course – parsley, cilantro, garlic, shallot – and still others from the spice rack or bulk foods – white and black pepper, chili powder, chili flakes, curry powder, bay leaf, clove, etc.
Here are a few of the condiments from our front deck.
This evening, I prepared bucatini pasta with a meat sauce made with hot Italian sausage. We also had our usual salad of pickled vegetables.
