Guest guest Posted February 1, 2004 Report Share Posted February 1, 2004 bacon is a rare treat for me, but since i have a local organic, nitrite-free source... i was thinking about how dried herbs would be a great winter food i should pursue in the future for minerals when fresh greens are not an option for seasonal/local eating, and so when i just cooked up some bacon i tossed in some dried fenugreek i had sitting around... it was great, and the wonderful aroma is still lingering! don't know why this never occurred to me before... am i the last one in the world to catch on to this simple trick??? Mike SE Pennsylvania Quote Link to comment Share on other sites More sharing options...
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