Happy Monday yall! If you all follow me on my IG page (check out a few pics. from my feed on my homepage. Better yet, follow me on IG) then you all know that I had a wild food weekend. One of my friends came into town and I were out galavanting the RVA streets (not really, LOL). We went to a local winery (my first experience) and then out to eat at some of the cities trendiest and tastiest restaurants. Now I LOVE eating out but after eating out for breakfast, lunch, and dinner for the past day and a half, I need a green, crunchy vegetable in my life or at least a homemade meal. So for the next couple of days, I am going to focus on getting my eating back on track.
While I’m stuffing my face with fresh fruits, salads, and vegetables I did want to share with you all a few of the spices that I have been playing around with lately. Some of them are staples while others are new to me (I’m still trying to figure out how to use some of the newer spices).
Check out the list below and tell me what you think. Let me know if any of the “new-to-me” spices are staples in your kitchen. If they are staples, tell me how you use them because honestly, I am struggling with some of them. I can’t wait to read your comments.
See ya on Friday!
(s) – staple (n) – new-to-me
- Salt (s) – upper right-hand corner
- Thyme (s) – far left on the second row from the top
- Black Peppercorns (s) – second-row center
- Star Anise (n) – third in the second-row from the top
- Garlic (s) – far left on the third-row from the top
- Rose Petals (n) – third-row right center
- Fennell(s) – third-row left center
- Za’atar (s) – third-row far right. In large tablespoon
- Harissa (n) – below large tablespoon
- Red Pepper Flakes (s) – far left, fourth-row
- Oregano (s) – fourth-row, left-center
- Dried Fennel Seeds (n) – fourth-row, right center
- Ras El Hanout(n) – fourth-row, far right.