Tag Archives: dill

Just Hanging Out (of a fourth floor window)

Knock knock knock.

Gentleman Caller.

Happy holiday weekend. Everyone leaves New York City, and for those of us who have to stay it’s party time! This particular morning I am skipping the gym and enjoying the break in the oppressive heat to plant my window boxes. I assembled the boxes and filled them with dirt earlier in the week – you can see that article here, too.

So, with a cup of coffee in one hand and Country Legends 97.1 streaming through my bluetooth, it’s time to get our hands dirty.

plant1

Earlier in the week I went around town and sourced my plants. I ended up with the following:

  • Basil
  • Marjoram
  • Dill
  • Flat Leaf Parsely
  • Cilantro
  • Mint
  • Rosemary
  • Sage
  • Lemon Thyme
  • Thyme
  • French Lavender
  • Sweet Potato Vines
  • Geraniums (for color)

Different plants like varying degrees of moisture, and for that reason I grouped the more tuberous, leggy things together (the first six herbs) and the woodier herbs together (the next 5). I also dropped a sweet potato vine and a geranium in both boxes for color and aesthetics. Yes! geraniums are basic, but the petals are edible. I wanted marigolds – also edible and a natural insect repellent – but sometimes you use what you got.

plant6

plant7

Get those suckers in the dirt. Leave ample room around them, and encourage the ones that cascade to do so. Be sure and plant the vine near the edge. It will cascade spectacularly. To avoid transplant shock really give them a solid watering once they’re in the dirt. You will eventually need to spike the basil if you choose to plant that, but that’s down the road. Mint is very leggy and can get aggressive; you’ll want to harvest it whether you choose to use it or not. Give it to your mojito loving friends!

plant2

OOOWEE the Oak Ridge Boys are singing to me! Time to warm up for the show. Enjoy your beautiful boxes and start planning how you’re going to use your window box bounty! The Gentleman Caller will continue to share articles and ideas about how to creatively use your home-grown herbs.

plant3

The Gentleman Caller signing out.

xoxo

Rilly Dilly Devils

Heavenly deviled eggs with a dilly bite.

Knock knock knock.

Gentleman Caller.

Kiddos, it’s snowing. I don’t know about you but winter, once Christmas is over, can bite me. I am itching to get down to Texas and out of this New York City cold. Alas, work keeps me stuck here, at least for this week.

The snow makes me wish for barbecues, potato salad, cole slaw, homemade ice cream, gin and tonics, and deviled eggs. Everyone has a way to make a deviled egg, but it’s so versatile you should change up your recipes and expand your palates. You’d also be very surprised as to what a crowd pleaser deviled eggs are. I have never set out a plate at a party and seen any left behind.

Today I am offering you a deviled egg spiked with briny capers and lots of fresh dill. It’s pointy and aromatic and so, so good.

A few simple ingredients add a delicious point to this dish.

What you need:

  • 6 large eggs, boiled (see The Gentleman’s Foolproof Boiling Method)
  • 2 teaspoons prepared horseradish
  • 1 teaspoon capers
  • 2 teaspoons grated dill pickle
  • 1 teaspoon chopped fresh dill (or 1/3 to 1/2 teaspoon dry dill)
  • 1 teaspoon pickle brine (jar juice)
  • 2 teaspoons dijon mustard
  • 1/4 cup mayonnaise (good mayonnaise, not Miracle Whip)
  • whisper of salt
  • whisper of white pepper
  • dill sprigs for garnish

Peel eggs, halve eggs. Remove yolks and place in a mixing bowl.

Add all ingredients to the egg yolks. Mash until smooth. I used smallish capers and didn’t chop them. If your capers are big, you might want to run the knife through them.

When the mixture is smooth, spoon into a corner of a zip top bag. Cut a small hole in the corner of the bag and pipe the mixture into the albumin halves.

Garnish with a sprig of dill. Arrange on a plate, chill for a bit if you want.

Now, they are RILLY DILLY. That’s the point. They have a briny, bright deliciousness that cuts through the yolk fat. When I did my test of this recipe, I ate an embarrassing amount. Be warned.

I have to go back out into this snow. Wish me luck.

xoxo,

The Gentleman Caller

Here’s the printable PDF: RILLY DILLY DEVILS

Robust dill sprigs top a perfect deviled egg.
Smooth and delicious deviled eggs.