have you ever looked into an AeroGarden. They work good for those indoors and you can have fresh herbs year round. I even grow peppers and tomatoes in mine too, thinking about adding another one. I still grow herbs outside in the summer as well.
We haven't. I've seen some similar things on TV, but much smaller.
The Mrs. dehydrates a lot of the herbs. Not as good as fresh, but better than you buy in the store.
Happy Birthday!
Yep, I get the splurge. We do the same thing. We like whole lobsters and steamed clams outside in the summer. Grill - Roasted tenderloin at Christmas, and maybe Veal Parmigiana for Father's Day on Sunday......
We very seldom get restaurant food, so we're okay with that. I'm usually quite confident that I can make it as well as any restaurant around here....the Mrs. agrees, so that keeps peace in the valley....
I did a couple different stints with Friday Seafood Buffets at same place. It was very popular, maybe 3-500 heads a night. I learned a little about calamari, octopus, scungilli (conch), shark, cuddlefish, and a bunch of other stuff I don't remember now. We did a bunch of different fish species already.
When I later got into the clambake business, that was cool. Clam prices could sometimes be scary. We only used the "good" littleneck clams. Not the Mohogany, or mud clams some guys were using in our area.
I budgeted on one clam costing my boss $0.22. I think I used 41-50 shrimp for cocktail. They were frozen.
We did a raw bar, hots and hams, chowder, sweet corn, salt potatoes (a CNY specialty), small salad bar, cold drinks and draft beer for the 4-5 hours of the 'bake.
Many times my bill for clam and shrimp was close to $10,000 for a weekend. That was over 35 years ago......
(they may have local over there already tho
)
