The way to a man’s heart is through his stomach, right? How convenient.
Last Wednesday was Josh’s birthday, the big 2-3. Since he had a bio chem test the next day (real cool, prof), we postponed the raging and commenced the celebrating with a low-key with a dinner at my casa. For inspiration, I did some searching on Chow.com and found my muse in a “How to Make Gnocchi” video that suggested a simple browned butter sauce infused with sage, which sounded amazing and became a perfect opportunity to use the newest addition to my balcony herb garden. Bring on the gnocchi gnight!
We made gnocchi a while back with a homemade red sauce chock-full of zesty veggies, and Josh has been hooked on the little potato pasta ever since.
Especially when they’re fresh. Due to the instant flavor boost they provide, you’d think keeping a variety on hand would be a no-brainer. But in a household of one, buying fresh basil, cilantro, and thyme is pricey, and even with careful planning for recipes over the coming week, I never manage to use it up before the leaves get nasty. And nobody likes nasty leaves.
In the name of saving some bucks and avoiding the evil “W” word (Waste, augh!), I’ve started growing some greens of my own. Thankfully, my mother has a bit of a green thumb and loves to share, so she yanked some wonderfully fragrant lemon thyme from her flower beds and gifted a pot o’ chives that the cat kept eating. So I’m officially outfitted with tasty freshness.