"Attention ladies and gentlemen, we have chives. Repeat, we have chives!"

Cafe Society
1

There have been a few days of decent temperatures and plenty of rain, and chives are coming up in my window box.

I also saw strawberries, reasonably priced, at the grocery store. Therefore, it is time for blue cheese, chives, and strawberries: Slice strawberries and toss them with a bit of basalmic vinegar. Mix softened blue cheese (Gorgonzola works well) with chopped chives. Spread cheese on toasted french bread, melba toast, crackers, or whatever floats your boat, top with strawberries, and sprinkle with more chives.

(Basalmic vinegar adds a lot of great flavor to out-of-season strawberries, and on good ripe strawberries, a splash of basalmic vinegar is absolutely amazing.)

And of course there’s cottage cheese and chives, and baked potatoes with sour cream and chives . . . Mmmmm . . .

Anybody else have any good uses for chives?

2

they’re fun on bagels. Sure you can buy chive cream cheese, but it’s the same silly compromise as buying lox cream cheese - you get the same ingredients, but there’s still something missing . . .

3

I use chives to add a nice flavor to a light potato salad that I make. I slice baby red potatoes and toss with lots of chives, celery salt, freshly ground black peppers, a drizzle of olive oil and a smattering of finely, finely chopped pimento. Nummy!

4

Mix a generous amount of chopped chives into 2 beaten eggs, along with a pinch of salt and a tablespoon of water. Proceed to make your favorite omelette. Simple, subtle, and delish.