DEAR SUN SPOTS: I would like to know if any Sun Spots readers have a recipe for salted herbs. — No Name, No Town.
ANSWER: Salted herbs are quite popular for use in French-Canadian dishes, particularly in soups. The method of seasoning and preserving herbs in canning jars creates a salty, savory base that can enhance the flavor of certain dishes when added to the broth, dressing, or used in a marinade.
Salted herbs are simple to make and usually involve layering tight-packed herbs with coarse salt in a canning jar and pouring water over the mixture to create a type of brine that infuses the herbs with the salt. The entire mixture is then stored in a refrigerator for a minimum of two weeks prior to use. The exact herbs — from just shallot greens to a variety of other herbs and combinations — and salt amounts vary greatly depending on individual tastes, but Sun Spots is sure there are readers who can share their family recipes with us, and then you can tweak it to suit your own preferred flavor palate.
DEAR SUN SPOTS: While shopping at Wal-Mart a few weeks ago, I accidentally lost my cell phone. I wish to thank the kind person who found my phone and returned it to the service desk. Whoever you are, I thank you very much. — Pauline, Poland.
DEAR SUN SPOTS: Older Gabler piano for free, just come and get it. We’re trying to clean our cellar during summer. Call (207) 386-5909 to arrange pick-up. — Cindy, No Town.
DEAR SUN SPOTS: The Telstar Regional High School class of ’81 and class of ’96 are hosting our reunions, but we are also inviting members of the classes of ’76 through ’96 to join us on Aug. 20 at the Rustic Grill and Tavern. Jason Koskela from Telstar Class of ’96 and the owner of The Rustic Grill & Tavern has agreed to host a pig roast at the tavern. This is the class of ’81’s 35th reunion and the class of ’96’s 20th reunion. Jason is going to close the tavern that night, so it’s just a Telstar night.
The pig roast will include roasted pig and barbecue chicken, dinner rolls, salad, corn on the cob, roasted potatoes and mac and cheese, with vegetarian options as well. Attendees will receive two tickets for house wine or draft beer. Fat & Jack’d will be the evening’s entertainment. The cost is $37 per person at the door, or a $10 cover for those who do not want food.
The schedule is: 4:30 p.m. cocktail reception, 5:30 p.m. dinner, 7 p.m. mingle, and 8 p.m. band. There will also be a cash bar.
There will also be a pre-party at 63 Cushman Road in Bryant Pond starting at noon. This event is BYOB and bring your own chairs and snacks. Please help spread the word to all the classes between ’76 and ’96.
Any questions, message me on Facebook or text me at (207) 595-2117. — Michele, No Town.
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