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rob, Sun 1 Apr 2001, 1:00)
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Not a fan of sage, to tell you the truth, hope you don't mind.(
G/PP 💩💩💩💩💩€, Thu 28 Jul 2011, 14:07,
2 replies,
latest was 15 years ago)
Fresh sage leaves are a joy, gonz.The dried stuff is rank. Plant yourself a sage bush. Chicks dig it.
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Dr. Shambolic je suis charlie, Thu 28 Jul 2011, 14:10,
Reply)
I just find Sage with the irony taste of liver doesn't work well together.I wish I did, I truely do, but I don't.
I like it when you put a sage leaf on cheese on toast and put it on top of a bowl of french onion soup.
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G/PP 💩💩💩💩💩€, Thu 28 Jul 2011, 14:15,
Reply)
Our sage plant has gone beserk in the garden.Very handy to have though.
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Davros' Granddad a voice of calm reason in a world of spastics., Thu 28 Jul 2011, 14:32,
Reply)
I took cuntings from ours and killed the daddy. They're not that pretty once they get leggy.(
Dr. Shambolic je suis charlie, Thu 28 Jul 2011, 14:35,
Reply)
It fills up a nice big space in the cornerSo I'm a bit reluctant to cut it right back. Same can be said of the thyme. And the rosemary.
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Davros' Granddad a voice of calm reason in a world of spastics., Thu 28 Jul 2011, 14:39,
Reply)
Fair enough Gonz. However you do it, be careful not to overcook.
As Monty says below.
(, Thu 28 Jul 2011, 14:12, Reply)
A minute and a half _at most_ on both sides.As soon as a crust is formed, it's done on that side.
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G/PP 💩💩💩💩💩€, Thu 28 Jul 2011, 14:16,
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