Tuesday, November 24, 2009

The Parts: Fried Sage Leaves

We're planning a whole day of Thanksgiving festivities, starting in the early part of the day with nibbles and beer or champagne. As these tiny suckers prove, we like to gild the lily around here.

Fried Sage Leaves
Over low heat, fry a handful of fresh and very clean whole sage leaves in a few tablespoons of butter. Watch the pan carefully: while you want the butter to brown, you do not want it to blacken. After 30 seconds to a minute, the leaves should be brittle and toasty, but not burned. Remove the pan from the heat immediately and carefully lift the fragile leaves, placing them on paper towels to drain. Sprinkle lightly with sea salt.

I dare you to eat only one of these.


As for the project update, here is what my hands look like tonight, after spending every last minute of available daylight outside working:


I'm more excited about it by the hour.

3 comments:

June said...

Swoon! Happy, happy Thanksgiving to you. It sounds as though your day will be a delight. Enjoy!

Terry B, Blue Kitchen said...

Have a wonderful, wonderful Thanksgiving, Christina.

Christina said...

June and Terry B.: Happy Turkey Day to you both. I hope holiday is exactly what you want it to be!