Thyme For Cooking, the Blog: Menu for the Week

Look what was waiting for me when I got home yesterday!

Dandelion Jelly (had some on brown bread with a cup of tea to revive me after the journey), Dandelion Honey (on warm toast for breakfast, Yum!) and Elder Blossom Syrup (I tasted, it's lovely...still thinking of uses...)

This lovely Care Package was sent to me from Ulrike of Kuchenlatein, so that I could taste what delightful things one (or, at least, Ulrike) can make with dandelions. My mother made both dandelion and elder blossom wine, but nothing like this. You are so very kind, Ulrike, thank you for such a lovely gift.

I almost forgot, she also sent me seeds for Barlauch (aka ramson, bear's garlic) for my herb garden! So watch out WHB, I'll be eating lots of it (I hope) next spring. Thank you, thank you!

On to the weekly menu: for the week of May 18. This week's menu features Fresh Garden Salad with Goat Cheese and Walnuts, Salmon Kedgeree, Poached Salmon Frittatas, Grilled Poussin (Game Hens) and, to celebrate spring, Pasta Primavera.

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