Pasley,Sage, Rosemary and Thyme: - This six- pack of blank, ivory notecards features a detailed pen-and-ink drawing by LC DeVona of Afton,NY, of the four, popular herbs mentioned in the song, "Are You Going to Scarborough Fair?" as well as the botanical names for each herb. This pack of cards would be perfect for handwritten notes for any occasion. They are also ideal as coloring cards, for people of all ages. The illustration on these blank, ivory notecards was created by Afton artist, L.C. DeVona. The drawing was created using a Staedtler technical pen (with a 0.1 point). Cards are printed by the artist on a monochrome, laser printer on ivory cover stock, measure 5 1/2" by 4 1/4", and come tied with green ribbon with matching envelopes All images are copyrighted by Linda Cook DeVona and copyright does not transfer upon purchase. It is a strict violation to copy, download, or use this image in any way without my express written permission. Thank you for your interest in my designs!

Oven-browned vegetables and lots of fresh herbs give this gravy its robust flavor.

Source: The New York Times Magazine, October 27th, 1985 (My mother truly has been making this since 1985!) Notes: Use the quantities of herbs as a guide — I never measure anymore. Prepare for some trial and error: getting the desired doneness of the eggs may take some practice. Once, for instance, two of the eggs were perfectly cooked — yolk runny but not too runny; whites nicely set — and two of the eggs were overcooked. I discovered afterwards that the overcooked eggs were in ramekins that were a little bit thinner than the ramekins holding the perfectly cooked eggs. So, the thickness of the ramekin makes a difference as does the temperature of the oven (every oven is different) as does the height of the water in the water bath as does the number of ramekins you have in your baking dish. I advise you start checking for doneness after 9 minutes. Just press the top gently with your finger. Keep in mind, too, that they continue to cook after you take them out of the oven.

I can’t wait for you to try this Smurf Sauce! It’s herby, savory, satisfying, playful, easy to make u0026amp; SO creamy dreamy delicious!

Mama Lisa's World presents thousands of traditional kids songs from over a hundred countries and cultures! We also feature a major collection of Mother Goose Rhymes, global recipes, holiday traditions and lively conversations about childhood around the world.

Source: The New York Times Magazine, October 27th, 1985 (My mother truly has been making this since 1985!) Notes: Use the quantities of herbs as a guide — I never measure anymore. Prepare for some trial and error: getting the desired doneness of the eggs may take some practice. Once, for instance, two of the eggs were perfectly cooked — yolk runny but not too runny; whites nicely set — and two of the eggs were overcooked. I discovered afterwards that the overcooked eggs were in ramekins that were a little bit thinner than the ramekins holding the perfectly cooked eggs. So, the thickness of the ramekin makes a difference as does the temperature of the oven (every oven is different) as does the height of the water in the water bath as does the number of ramekins you have in your baking dish. I advise you start checking for doneness after 9 minutes. Just press the top gently with your finger. Keep in mind, too, that they continue to cook after you take them out of the oven.

I can’t wait for you to try this Smurf Sauce! It’s herby, savory, satisfying, playful, easy to make u0026amp; SO creamy dreamy delicious!

Source: The New York Times Magazine, October 27th, 1985 (My mother truly has been making this since 1985!) Notes: Use the quantities of herbs as a guide — I never measure anymore. Prepare for some trial and error: getting the desired doneness of the eggs may take some practice. Once, for instance, two of the eggs were perfectly cooked — yolk runny but not too runny; whites nicely set — and two of the eggs were overcooked. I discovered afterwards that the overcooked eggs were in ramekins that were a little bit thinner than the ramekins holding the perfectly cooked eggs. So, the thickness of the ramekin makes a difference as does the temperature of the oven (every oven is different) as does the height of the water in the water bath as does the number of ramekins you have in your baking dish. I advise you start checking for doneness after 9 minutes. Just press the top gently with your finger. Keep in mind, too, that they continue to cook after you take them out of the oven.

There is more to this herb combo than just a pretty sound. Find out why we featured it in our Apple Pork AIP bars!

It's amazing how much good a little plant can do for our health. Herbal teas aren't just good for you, they are fun to create and they taste good too.

Bastounakia with Parsley, Sage, Rosemary, and Thyme. They are Greek in origin, and are layered with olive oil and herbs. This bread is super crusty and is perfect served warm from the oven.

Parsley, sage, rosemary, and thyme — and ginger and cumin and cloves: You can’t go wrong with the beauty benefits of fresh herbs and spices. Spicing up your meals could be the easiest way to amplify their beautifying benefits. Here are 16 of the essential herbs and spices in my eat pretty pantry: 1.

Spices that aren’t worth eating may still have some use around your house and garden.

You can add parsley to this recipe if you want the full experience, but after I started adding these herbs to this recipe I found myself singing Scarborough Fair. Sage, Rosemary and Thyme Biscuits adapted from Delicata Squash and Sage Biscuits from Aube at PBS Kitchen Vignettes 2 cups flour 1/2 teaspoon salt 1/4 teaspoon pepper 2 1/2 teaspoons baking powder 5 fresh sage leaves the leaves from 3 sprigs of thyme, stems removed the leaves from 2 sprigs of rosemary, stems removed 1/2 cup cold butter, cubed 1 egg 3/4 cup half and half 1 tablespoon honey 2 tablespoons half and half for brushing the biscuits pinch of salt pinch of pepper 12 sage leaves 1. Preheat oven to 425F and spray a baking sheet with cooking spray. In the bowl of a food processor add the flour, salt, pepper, baking powder, sage leaves, thyme leaves, rosemary leaves, and butter. Pulse 5-10 times until the mixture resembles cornmeal. 2. Pour flour/butter mixture into a mixing bowl, add the egg, half and half, and honey, Stir until the flour is just moistened. 3. On a floured surface pat the dough into a 3/4" thick square and cut into 12 biscuits. Place biscuits on prepared tray. Brush with 2 Tablespoons half and half and sprinkle with salt and pepper. Lay one sage leaf on top of each biscuit. 4. Bake for 12-14 minutes or until they are golden brown. Remove to a cooling rack or enjoy right out of the oven.

Nelson Water Gardens & Nursery is your Katy, TX nursery. Come visit us to see our wide selection of plants, fish, and water gardens.

Dress up your bread basket with herb-laminated biscuits. From frozen to fancy in 30 minutes! I saw this idea for beautiful herb-laminated biscuits to dress up your bread basket in the September iss…

Almost Scarborough Fair. "Parsley, sage, rosemary and thyme." But sub out the parsley—instead, add marjoram and nutmeg for the perfect poultry blend. Make your keto favorites taste like autumn.

Herbs have been cultivated for centuries for both culinary and medicinal uses. Most of us are familiar with parsley, sage, rosemary and thyme, but what is dittany of Crete? Read this article to learn

Released in 2001, on CD and on label Legacy (495082 2). Simon & Garfunkel — Parsley, Sage, Rosemary & Thyme. Genre: Rock, Pop, Folk, World, & Country. Style: Folk Rock, Pop Rock

Learn about the superb flavor and health benefits of parsley, sage, rosemary, and thyme. These herbs were used through the ages for both medicinal and culinary purposes and are easy to grow yourself.

skinnymixer's Herbed Roast Beef with Peppercorn Jus 1 kg beef roast (I used topside as its extra lean)A handful of mixed fresh herbs (parsley, sage, thyme, rosemary)5 cloves of garlic2 strips of lemon rind1

What is Paradise but a garden, an orchard of trees and herbs, full of pleasure and nothing there but delights. – William Lawson (1618) Wasn’t that relaxing… This rolled delight takes its name from the Simon & Garfunkel song of the same name. The herbs used are those from the lyrics of the song – parsley, sage, rosemary and thyme. Bacon is woven like a lattice and encases the other fillings. Fancy… I am serious. If you ever want to elevate hamburger and bacon into a company-worthy meal this is it. If you’ve ever had Beef Wellington you’ll know what I mean when I say the pâté adds a depth of richness that is hard to describe. Describable or not, it’s delicious. This dish is a complete fabrication on my part, and one that worked out extremely well, thank you very much. I had 1-1/2 lbs of thawed ground round that needed dealing with, and I had seen the bacon weave from another blogger’s efforts with sausage and barbecue sauce. Would I do anything differently? Maybe… The bacon was cooked, but not “crisped.” Another time I think I would start the roulade in an oven proof deep skillet, and partially cook the bacon on the outside of the roulade before putting it into the oven. That way it would have a head start. Remember to use a meat thermometer. 170° internal is it. No more. If you do you run the risk of drying out the hamburger. Always use a meat thermometer when roasting any meat. For a small investment it’s a life saver. Since the oven is on anyway, consider roasting vegetables as side dishes. We had potatoes, carrots and parsnips. Roasted parsnips are quite a treat. Scarborough Fair Roulade Prep: 20 min | Bake: 1 hour 15 min | Serves 6 14 pieces bacon (almost a full 1 lb package) 1-1/2 lbs lean ground beef 1 cup chopped fresh parsley 1-1/2 tsp each ground sage, rosemary & ground thyme 1 tsp salt 1 tsp cracked black pepper 250g liver pâté with onion and garlic 2 medium portobello mushroom caps 2 tsp cracked black pepper Preheat the oven to 350°F. Take 2 pieces of bacon and lay them atop each other like a cross on your impeccably clean work surface. Then begin to weave the other pieces like you would a mat or lattice crust for a pie, the only difference is leave no gaps between the strips. The end result is a beautiful square of woven bacon about 12” x12”. The beef filling atop the woven bacon. Combine the ground beef, parsley, sage, rosemary, thyme, and 1tsp each of salt and pepper in a bowl. Knead well with your hands until incorporated. Chop the portobello caps into fairly fine dice and mix with the pâté and 2 tsp pepper in another bowl. The pâté layer. Take the beef mixture and spread evenly over the bacon. Then spread on the pâté. Rolled and ready for the oven. You may want to do it in a skillet to brown the bacon before roasting. Roll the bacon up over the filling. Continue to roll until sealed. Place in a roasting pan “seam side down” (where the bacon edges are). Sprinkle with some more pepper if desired. Let rest for about 10 minutes before trying to slice. Roast in the oven until the internal temperature reaches 170°F on a meat thermometer. This should take between 1 hour and 1 hour 15 minutes. Remove and let rest for 10 minutes. Slice and serve. ………………………………….. If you like this post retweet it using the link at top right, or share using any of the links below. Questions? Comments? Derogatory remarks?

You’re singing it now, aren’t you!(If you have no idea what I’m talking about, it’s in reference to a Simon & Garfunkel song… one that easily gets stuck in your head!) Last year I experimented with a new method of freezing herbs, plus a new herb blend and it turned out FANTASTIC! I’ll be making a whole lot more of it this year! If you …

It's peak herb season — chef Kathy Gunst's very favorite time of year. Everything seems to taste so much fuller, larger, and better when fresh herbs are abundant.

The essence of herbs in turkey gravy takes your gravy up a notch! Plus, it looks pretty, too!

It's peak herb season — chef Kathy Gunst's very favorite time of year. Everything seems to taste so much fuller, larger, and better when fresh herbs are abundant.

Bring the world to your kitchen with SBS Food. We have recipes and dinner ideas from more than 100 cuisines, plus how to articles, video tutorials and blogs.

Great rare copy of Simon and Garfunkel’s Parsley, Sage, Rosemary and Thyme on vinyl. Cover is in great condition. Original inner sleeve is in great condition. Album is an amazing condition. 1966

Money girl is a finance podcast that helps you become more financially secure from paying down debt to building your retirement savings.

(Photograph copyright 2011 by Dan Routh) Plus some tarragon and a little Thai basil. Still-life of fresh herbs.

I named this dish after my home town, Scarborough, in the North of England - and yes, they really do have a "Scarborough Fayre" every year! And, this recipe does contain "parsley, sage, rosemary and thyme"! This is a very old recipe for savoury bread pudding - often served before the meal, just as Yorkshire Pudding used to be, to take the edge of your appetite & stop you eating too much meat! I added the bacon, but normally it is just made with pounded stale bread mixed with herbs, chives or onions, eggs and any dripping that was available. A delicious savoury dish - serve it with lashings of onion gravy as a light supper, brunch or lunch dish, or as an appetiser, also with gravy. This makes a wonderful accompaniment to roast pork and roast chicken. I have also been known to eat slices of this cold & it's ideal for picnics. Don't throw your crusts away, but process them in a food mixer and freeze them in zip-lock bags.....voila, ready made bread crumbs!

Parsley, Sage, Rosemary and Thyme Dinner Rolls are fantastic. These lovely dinner rolls are so easy to make since you don't have to knead them. All the kneading and mixing is done in the breadmaker! The delightful essences of parsley, sage, rosemary and thyme permeate the rolls with marvelous flavors. These dinner rolls are soft and fluffy and the perfect accompaniment to soups or chili. But they're also terrific for company or holiday dinners when you can't have enough bread on the table!

Bring a taste of the Mediterranean to your snacking with our blend of basil, oregano, parsley, rosemary, sage, bay, and thyme. Almonds and cashews are a source of antioxidants, as well as containing copper, which contributes to the protection of cells from oxidative stress.Holland & Barrett International Limited, Barling Way, CV10 7RH, UKHolland & Barrett Limited, 45 Henry St, D01 E9X8, Ireland

Use this amazing guide on how to match the right herbs and spices with the right vegetables to make your most delicious meals yet!

Liquor.com is your expert guide, featuring hand-selected cocktail recipes, bar guides, and more. Find great new drinks to try plus helpful tips and advice.

Many years ago I came across this in the newspaper. Once you make it the second time is a snap. Lots of flavor!

It's peak herb season — chef Kathy Gunst's very favorite time of year. Everything seems to taste so much fuller, larger, and better when fresh herbs are abundant.