This spring, I started growing a few herbs in containers. There is nothing like the scent of freshly cut Basil. So far, I have Thyme, Rosemary, and Basil. New sprouts of Lemon Balm, Parsley, and Lavender have finally appeared. For some reason, the mint seeds are not sprouting, but I’m not giving up.
For me, the best way to learn is by diving in and seeing what works and what doesn’t. I have a little knowledge since my grandparents were farmers and my dad was passionate about gardening. If it wasn’t for the amazing people out there on YouTube, I don’t know what I would do! Thank you, YouTube Creators! You are amazing.
On to Basil. Here are a couple of videos on growing and pruning this wonderful herb. After I prune my herbs, I tie them up with twine and dry them for a couple of weeks before placing them in glass jars. Herbs can be enjoyed fresh or dried and used in recipes as needed.
I’m slowly coming out of my shell like so many around the world. Do you feel like you’ve lost direction? Need a purpose? A plan? Over the past year, I learned how to bake bread, grow a vegetable garden, sew homemade bags, de-clutter, etc, etc, etc.
One thing I have especially enjoyed are cooking videos and television shows. There are too many to name all in one blog post. I wish I was as creative and talented as the people in the videos, whether they had a few hundred subscribers or over one million there are always new and interesting things to learn.
I’m going to return to this blog by posting one of my favorite comfort foods by The Pioneer Woman. Hope you enjoy.
Mrs. Riley says that this recipe may be halved and baked in a 13″ x 9″ baking dish at 350° for 40 minutes or until bubbly. She also recommends fresh herbs (when in season) instead of dried. To avoid extra chopping, she sometimes steeps sprigs of fresh herbs in the milk as it comes to a boil (this takes about 10 minutes). She then removes the herbs from the hot milk, adds the grits, butter, and salt, and cooks the grits as directed before assembling the casserole.
Makes 14 to 18 servings.
8 cups milk, divided
1 tablespoon salt $
2 cups uncooked stone-ground white grits
1 cup unsalted butter
4 large eggs, lightly beaten $
2 teaspoons dried dill weed, thyme, or sage or a combination of the three (or 2 tablespoons chopped fresh herbs)
2 cups (8 ounces) shredded Cheddar, Gruyère, or Swiss cheese or a combination of the three, divided
6 slices bacon, cooked until crisp and crumbled $
Combine 6 cups milk and salt in a large, heavy saucepan; cook over medium-high heat just until milk starts to boil. Gradually whisk in grits and butter. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often.
Preheat oven to 350°. Remove grits from heat; add remaining 2 cups milk, stirring to cool grits mixture. Stir in eggs, herbs, and 1 cup cheese. Pour grits mixture into a lightly greased 15″ x 10″ baking dish; top with remaining 1 cup cheese. Bake, uncovered, at 350° for 45 minutes or until bubbly. Sprinkle crumbled bacon on top of casserole; serve immediately.