Today, I bought a new ‘spice rack’. There’s been a big agricultural fair at City Hall plaza, near my new house, these past few days, and I keep prowling past all the herbs and plant pots for sale with wishful eyes. This one, though, was a winner. It doesn’t take up much horizontal space, it’s stable on its base (for a minimum of cat-related damages), and it’s terribly easy to angle around each segment as needed. I grabbed the stand, then promptly bought basil, rosemary, and golden lemon thyme to occupy it in my sunny window. I figure the plants are a lot cheaper than buying the fresh herbs at the grocery store, only to have half of them spoil before I can use them due to getting too cold or too wet or too dry in the fridge or on the way home. My fridge, by the way, is a beast at freezing things. I haven’t yet quite figured out how to turn the thermostat in there up a bit so it stops icing my water and destroying my green produce.
Anyway, with all these fresh herbs on hand, I decided it was time to make one of my old standby recipes again, a super easy pasta salad.