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Over-use them. Learn them. Stock up on dry herbs from Penzeys; keep fresh ones in the fridge. You are a witch. You know your tarragon from your parsley. You mutter to yourself “Yes,chef,” as you reach for the jar of Herbes de Provence. You feel exalted.
Feb 7, 2024

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It will start tedious. But if you acknowledge what you’re doing — extracting the beauty and essence and freshness from an expertly cultivated herb that was bred hundreds of years ago, it’s the closest you’ll ever get to feeling like a sage prepping ingredients for a healing potion.
6d ago
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