Last night we left the office early (about 6:00) and came home to put in the herb garden. In the past, my herbs have been scattered around the yard. Most of them lived in pots outside the screened porch. But, we both wanted a real herb garden. One with a winding path and a mix of perennials and annuals. So, when the maple tree came down and the yard right by the driveway had abundant sunshine, the new herb garden began to take root. First, we sketched our idea on the yard with spray paint. Then, we laid out the path with newspapers and landscape fabric - all weighted down with stray rocks and bricks with a few broken pots thrown in for good measure. Then, Connie got the sprayer out and used Roundup to kill the remaining grass. A couple of weeks later, we had an eyesore of landscape fabric and dead grass. The neighbors were pretty curious but given that we've made major progress toward our goal of very limited grass, they're used to new beds going in. Now, it was time for herbs. I dug up a lovely lavender from against the house in a front bed. It'd have to move ayway when we paint the house this summer. Connie divided the oregano, catnip and garlic chives. The thyme is so happy that I couldn't bear to dig it up so it's on my list to buy another couple of pots. Ditto the tarragon... We put in little starts of basil, red veined sorrel, spearmint(in a spot where it can't take over!) marjoram, parsley, a couple of sages and regular chives. I've still got to buy pistou basil, pineapple sage, tarragon, thyme and lemon balm. All of the sudden, I realized it was 8:00 and I'd given no thought to that age-old question: What's for dinner? I looked in the refrigerator and found inspiration in a box of eggs. Something Mom used to make when we were kids rang a bell. It was some kind of casserole with eggs and a sherried mushroom sauce. It was yummy! So, how could I come up with a really quick version? Canned mushroom soup. Actually, dinner was so good that this recipe will undoubtedly be made again soon.
Sherried Eggs over Toast
4 eggs, hard cooked
1 can cream of mushroom soup
1/4 c dry sherry
1 4 oz can mushrooms, drained
2 pieces of toast (I used multi-grain)
While the eggs are cooking, combine the soup, sherry and mushrooms in a small saucepan and start them simmering. Once the eggs are done, peel them and slice them into at least 4 slices per egg. I use an egg slicer to get even slices. Lay the eggs on top of the toast and pour the sauce over. This serves two generously.