Freezing Fresh Herbs:pix-2008-freezing-herbs

Larry and I like to buy fresh herbs when we make special dishes.  Often times we have a lot left when making a recipe, so we cut them up and freeze them.

Here’s how:
1.    Chop leftover fresh herbs by hand.  Spoon them into ice cube trays, using approximately 1-2 tablespoons of herb to each cube.  Fill the cubes with water, about 1 tablespoon.  This all depends on what size ice cube trays you have.  Place in freezer to harden.
2.    Once the cubes have frozen, transfer them into zipper lock bags and seal.  Store in freezer until ready to use them in sauces, soups or stews.

This method works well with several herbs, such as, parsley, sage, rosemary, thyme and oregano.

To measure water for cooking rice, rest the tip of your index finger on top of the rice, and add enough water to reach the first joint of your finger. This works for any size pot.

An extension cord should be as thick as the cord you plug into it.

Keep the white wine in your fridge and take it out 30 minutes before serving. Keep red wine out of the fridge until 30 minutes before serving.