I know, I know, this a classic brunch item, nothing too creative there. But it's sooo good, it's worth a second look. There are lots of things you can do to jazz it up, too. For instance, use blue potatoes or even use sweet potatoes. Either would be a great choice. Also, try this recipe from Food Network. It looks like it'll turn out nicely, with some great flavors. Play around with fresh herbs, as they are great for adding color and big new flavors.

I know there are eggs in the picture, but you should regard those as optional, especially if you're going to have quiche!

On the whole, I really enjoy urban, apartment living. It's convenient to everything, I don't have to shovel snow in the winter and there's always someone downstairs to receive packages for me while I'm at work. One of the few downsides is that there's no place to have an herb garden.

I've tried growing a few things on my window sill, but my rosemary always gets spindly and the mint shrivels and dies. So when I want fresh herbs, I have to buy them. There's a produce market around the corner from me that sells nearly everything you could want, for around a $1 a bag. However, even when I'm diligent, I never use it all up before it goes bad. The bloggers over at Cookthink are well aware of this dilemma and have posted a piece entitled 10 ways to use up leftover fresh herbs. It has some great tips and suggestions. I think I'll go for #2 this weekend and make an omelette aux fines herbes.

I've been cooking, in one way or another, for more than 20 years. That includes my early childhood experiments like when I would try to make hashbrowns on the days when I stayed home from school. Although tasty, they were always grey, a bit mushy and very visually unappealing. In recent years I've come to be something of an adequate cook, but I know that there is always more for me to learn.

It's in that spirit of continuing food education, that I particular love the post that David Lebovitz put up the day after Thanksgiving called "Ten Easy Ways to Improve Your Cooking." His tips are really helpful and include such easy changes as using lots of shallots, making a point of incorporating fresh herbs and rethinking the oils and vinegars you cook with. Another reason to go and check out this post is for the pictures as they are just lovely (that picture of thyme up above is borrowed from his post).

There must be something in the air, because while I didn't see this post until yesterday, about a week ago on a whim I bought a large bag of shallots at my local produce market. It's been lovely having them on hand as an alternative to my normal garlic and onions. They give food a sweeter, gentler flavor that I'm loving. They aren't wimpy though and still pack a punch that stands up to many of the stronger tastes out there.

Well, this is the oddest food holiday I've found, next to Dress Up Like An Ear Of Corn Day*, but let's see what we can do with it.

It's always good to use less salt, especially if you have high blood pressure (and a lot more people in the country have high blood pressure than anyone realizes - what used to be "borderline" is now too high). I haven't added salt to food in over 10 years (no joke), usually substituting pepper if I need a little seasoning. I also like those no-salt seasoning like Mrs. Dash. Go check out that aisle in your supermarket. I think you'll be surprised at what you'll find there.

Here's some info on using less salt. Here's a recipe for Linguine with Fresh Herbs you might want to try, and how about some tips on drying fresh herbs?

* This doesn't actually exist.

So far this year we've had some some pretty horrendous weather where I live and I was beginning to wonder if Spring was ever going to arrive. Now that Memorial Day has passed I'm finally daring to hope that the warm temps are here to stay, and summer might truly be just around the corner.

As if on cue, Joe at Culinary in the Desert posted this Watermelon Salad and all memory of snow and storms vanished. It's not difficult visualizing a picnic in the park when looking at fresh watermelon, watercress, sliced red onions, fresh herbs, and creamy smooth feta cheese. Thanks Joe, just what the doctor ordered!

Okay, perhaps it won't quite last the duration of a week, but I have an enormous plastic container full of pesto now, and will be sharing all kinds of fun pesto stuff this week. Or at least, I have to try to, because my poor tastebuds will die of boredom if I eat plain pasta tossed with pesto every day. I suppose I could freeze the stuff, but you know what they say about freezing foods. The foods end up really, really cold.

First things, first, how on earth did someone who used to HATE the smell and taste of pesto end up with an entire container full of the herbaceous green paste? Really, no joke, I hated pesto. I didn't hate fresh basil, but I didn't particularly care for it. However, once fresh basil was mashed together with all the other ingredients that make up pesto, it repulsed me. It repulsed me to the point of childish antics. I would literally sniff it, crinkle my nose, then grab my throat as if I were choking on a chicken bone.

But sometime last year, I made pesto myself (recipe tomorrow). Something happens when you do a little research, learn about the history and the significance of something, and make it yourself. You forget about your silly stupid juvenile taste preferences and learn to appreciate the food. Now, though I don't get all tingly when I smell and eat pesto, I have learned to appreciate it. Of course, I absolutely refuse to believe that my tastebuds will ever appreciate cilantro.

That, my friends, is the lesson of the day. If you hate something, it might be a good lesson in love to make it yourself. And for a little note on authentic pesto, check out Sarah Gilbert's post a few months ago.