It's August. Just in time for . . .

three Christmas catalogues to grace my mail box.

Sheesh. Couldn’t retailers wait until at least October before subjecting this Jew to the annual consumerfest?

The mailbox also contained three birthday invitations so it wasn’t a total loss.

Are the birthdays in December?

Also, do you have a recipe for your screen name? There just aren’t that many things that call for lavender and something new would be cool.

As requested: :slight_smile:

http://www.geocities.com/rpvanhoy/LavenderLemonCookies.html?1059452190080

Lavender Lemon Ice-box Cookies (see link for recipe)

Delicious!

More:
http://www.herbsearch.com/herbofmonth/lavender_recipes.htm

LAVENDER LEMON CHICKEN

Serves: 4

Skill level: Intermediate

1/3-1/2 cup butter, room temperature
2 teaspoons dried culinary lavender
1 teaspoon dried thyme
3 garlic cloves, minced
1/2 teaspoon lemon zest
1 teaspoon salt
1/2 teaspoon pepper
1/2 large onion
1 (4-7) pound chicken
1/4 cup dry vermouth
1/2 cup chicken stock
1-2 tablespoons flour or Wondra

In a small bowl or mortar and pestle coarsely crush lavender and thyme.
Then stir together with butter, zest, and salt and pepper until well combined.
Spoon mixture onto a sheet of plastic wrap and form into a 4-inch log.
Chill compound butter, until firm, at least 30 minutes, and up to 3 days.

Preheat oven to 400° F.

Rinse chicken; pat dry. Reserve 2 tablespoons herb butter for gravy.
Slide hand under skin of chicken breast to loosen skin from meat
and place in slices of the herb butter. Spread remaining herb butter over outside of chicken.

Truss chicken. Place the chicken in a flameproof roasting pan.
Slice the onion into large pieces and scatter around the chicken.

Arrange birds in a flameproof roasting pan.

Roast bird in middle of oven until an instant-read thermometer inserted in thickest part of a thigh (be careful not to touch bone) registers 170° to 175° F. It will take roughly55-65 minutes for a four pound chicken and 8 minutes more per every pound over that. Lift chicken and tilt, emptying any juices from cavity into roasting pan.

Remove the chicken to the platter, cover loosely, and make the following sauce.

Add vermouth to pan. Place pan over high heat; bring vermouth to boil,
scraping up any browned bits and onions. Strain the mixture into cup with pan juices.

Spoon fat off. Pour back into the pan. Bring to a simmer; melt reserved
2 tablespoons herb butter in heavy medium saucepan over medium-high heat.
Add flour or Wondra; whisk until smooth. Serve with gravy.


These are tasty and very pretty:

http://www.fredericksburgherbfarm.com/cookingherbs.htm
Lavender-Lemon Sugar Cookies

1/4 t. fresh lavender flowers
1/4 c. sugar
1 c. soft butter
1/4 c. powedered sugar
1 large egg
2 1/8c. flour
1/2 t. baking soda
1/2 t. cream of tartar
1/4 t. salt
1/2 t. lemon extract
sugar to sprnkle

In a mini-food processor, grind lavendar with sugar. Cream sugar with butter and powdered sugar. Add egg. Stir in lemon extract, then flour, soda, tartar, and salt; blend well. Using large ice cream scoop (1/2 c. approx size), scoop-up dough and place on greased cookie sheet. Flatten dough-scoops with the bottom of a large glass, and sprinle with sugar. Bake in preheated 375 degree F. oven for 20 to 25 minutes or until golden. Cool and serve

Thanks lavenderlemon, I’ll have to give these a try.