Comments from You

Hi Ho
I was just pondering this process and wanted to let you all know how much I love to hear from you. Please feel free to jot me a note, post a comment or send a long detailed email... I like knowing when you've tried a recipe. What did you change? How did you like it? Who did you make it for? All this gives folks encouragement to build a community here. We all love food, or Maine, or just like reading the ramblings of a woman who absolutely ENJOYS cooking.
Let me know what you want to hear as well. Are there any recipes you have been looking for? Any old-timey things you've been longing to find? I'll give it my best shot. So, if I'm not on the dance floor, I'll be in the kitchen trying to concoct something new for your amusement. The french have a wonderful phrase- a little something to taste is an Amuse Bouche- entertainment for your mouth. It's time to have some fun!
You can post here or email at savorlingerenjoy@gmail.com.
As always... Savor. Linger. Enjoy!
-Cynthia

Herbs from the Kitchen Garden

This time of year it's great to pick up a pot or two of herbs from your local greenhouse or market. You can enjoy sprigs if fresh flavor in your recipes and once June first comes around they can go out into the garden. This fall you can re-pot them and enjoy them in your kitchen window. This recipe is perfect all year round. It saves you from purchasing premade herb cheeses. Make it yourself and use the herbs you love.

Kitchen Garden Herbed Cheese Spread
This creamy spread is wonderful on bagels, paninni, or on top of a warm piece of grilled steak. Herbed cheese is especially good when you purchase the herbs fresh from from your local farm stand or pick them from your own garden. One of the freshest cheeses we have here in Maine comes from the delectable chevre producers. Using this in combination with Neufchatel cheese produces a delicious lower fat spread- you’ll never miss those calories!
• 8 oz Neufchatel cheese or regular cream cheese
• 1T chopped fresh rosemary
• 8 oz plain chevre
• 1/4 c fresh minced parsley
• 1/4 c fresh minced chives
• 1/2 t garlic powder or 1 love fresh garlic very finely minced
• 1/2 t white pepper
• 1/2 t salt
Blend all together until smooth. Chill. This is better the day after it’s made so the flavors can dance around a bit.
If you have a type of herb that you particularly love and want to add some, ie; oregano, thyme, marjoram, or sage, add some to your taste.