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June 29, 2008

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Sophie

The lemongrass tip is excellent Lucy.

We had a sudden craving for a thai curry last night and while the lemongrass flavour was wonderful, we ended up with lots of stringy pieces left in the bottom. Much better to get the flavour then be able to pick the lemongrass out at the end. I will try this when I get round to using the remaining piece!

p.s I have made my peace with green peppers as they always sell them in three packs in the UK (red/green/yellow). Chilli's, tomato-based currys and satay type dishes are the way to go!

Ricki

Just lovely! I've never used lemongrass--it does look beautiful (especially knotted up that way. . . ).

And as an October baby, I can say the season theory isn't foolproof--my preference is, by a long shot, summer!

vegeyum

You inspired me this morning to turn the heater off and open the doors and windows. I am loving the change of recycled air and the invigorating coldness on my bare feet. It is rather cold this morning, and a bit damp, but I heard yesterday we have had the second driest June on record. :-( Sigh.

I love the heat, but with a bit of humidity, which is not what Adelaide brings. I am not a winter girl, but this year am working on loving it. So far, so good.

I love kaffir, lemongrass and lemon verbena tea. Ginger goes into everything. My friend calls this the House of Ginger. :-) Add some mint if you have it. Have you tried a sprig of parsley in your tea? or a little fresh rosemary? All good.

Elizabeth Mars

I made this the other night it was so delicious I posted the recipe on my blog. I hope you don't mind. I attributed and linked to your blog.

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