Gloria Mitchell mentioned having roasted cabbage slices for a dinner, and it sounded good. Lots of ways to prepare cabbage as an oft-overlooked side dish. So I dredged up a couple of grilled/roasted cabbage recipes I've grabbed along the way, looked on the web for more ideas, and added the ingredients to my shopping list. Yesterday I embarked on a semi-extensive shopping trip (drove 25 miles into town), since I was getting my regular stuff, making shrimp scampi for dinner, refreshing my weekly salad mix, and getting the ingredients to make pizzas (several cheeses and lots of toppings.) So I get home, unpack all the stuff, and come across a package of chives. Chives????? What the heck to I have those for? I just made loaded potato bites the other day and that recipe took chives. Did I flake out and buy them again? There's really not much I cook with chives. Computer to the rescue!!! Most of my recipes are in Word documents. So I sat in front of my computer, went to the Recipes folder and searched on the word "chives." Up comes a list of every document in that folder that contains the word "chives," along with an extract of where that word appears. There it is!!! A recipe I grabbed in 2015 for roast cabbage with a chive mustard vinaigrette! NOW I remember... *Whew* Sucks getting old.
No, but I have that "graveyard of obscure spices" that were bought for a single recipe and now sit forlornly in the expired date code section.
Fenugreek. And the stew was only so-so. I'm sure there are others: There are more in a lower cabinet...mostly custom blends & rubs.
If you have whole fenugreek seeds @John Brunner, they make the very best sprouts ! That is assuming that a person likes sprouts. They have more “body” than alfalfa sprouts, and kind of a spicy flavor. When I make sprouts, fenugreek is what I make them with. I like your spice cabinets !
@Yvonne Smith Thanks for the tip! I purchased ground fenugreek years ago for a stew, but got some seeds not long ago as an ingredient in Ethopian Clarified Butter that I keep on hand. I've got way more seeds that I'll ever use. So you use the sprouts on salads and in sandwiches? Any thing else? Do you sprout them indoors only? I have a ton of mustard seeds as well (brown and black.) I use them to make Sweet & Hot mustard for cheeses. Any tips for those? Regarding those cabinets: they have evolved. I bought those self-adhesive clips online, but they only work for the thin-necked McCormick bottles. The heavy, straight glass ones fall right through. So I built those little shelves so the clips stop the bottles from falling forward and the shelves stop them from sliding through. That's an old pic. I've since bought lightweight plastic spice bottles and a set of labels, and transferred most everything into them. Those shelves are no longer really required. The downside is you cannot fit a measuring tablespoon into the bottles I bought (they were from China and not "accurately specced" in the description.) I wish I could have found the McCormick style ones. But I do like the arrangement. It's alphabetized so I can immediately lay my hands on whatever I need, it easily stays that way because a used spice goes back in the empty spot where it belongs, and I free up all that shelf space because the bottles just barely intrude into the cabinet space.
There is an old thread about sprouts, and it pretty well explains how I sprout the fenugreek, @John Brunner . Here is the link, and we can talk about sprouting there. http://www.seniorsonly.club/threads/growing-your-own-fresh-sprouts.688/