My spouse is the meat guy around here, so I helped as he put together the brine of molasses, apple cider, salt, allspice berries, juniper berries, cloves, peppercorns and orange peel. He brined the chops for six hours then seared and smoked them.
Lisa at Lisa's Kitchen, located in London, Ontario, Canada, Creamy Beet Borscht.
Thai Basil and Basil
Desie from maybahay in Sydney, Beef and Pumpkin Stir Fry.
Syrie from Tastebuddies, Thai Red Duck Curry with lychees, pineapple and pumpkin.
Patricia from Technicolor Kitchen in Brazil, prepares Pasta al pesto.
Katie from Thyme for Cooking, the Blog, Vendée, France with Roast Lamb with Garlic and Rosemary.
Kalyn, our WHB host from Kalyn's Kitchen, uses Rosemary in her Roasted Sweet Potatoes with Red Onbions, Rosemary and Parmesan.
Chris at Mele Cotte uses parsley in the dressing for Fig, Pistascio and Goat Cheese Salad.
Laurie of Tastes Like Home — Mediterranean Cooking in Alaska, Anchorage, Alaska, uses parsley in her Anchovy Stuffed Peppers.
Burcu or Almost Turkish Recipes, makes Veggie Oven Bag Stew (Fırın Torbasında Türlü). Parsley is the herb in this dish.
Pam from Sidewalk Shoes makes Shrimp Pad Thai.
Cilantro also graces Cilantro, Tomato and Cucumber Salad prepared by Jeanne of Cook Sister, London, UK.
Sher of What Did You Eat posts with a recipe using mint and cilantro, Chicken Salad With Cumin Scented Carrot Riata.
Isil from Veggie Way, Turkish but currently living in Guildford, UK, posts history and personal memories of Lemon Thyme.
Mixed and Multi-Herbs
VegeYum from A Life (Time) of Cooking with More on the Making of Teas
Dill, Parsley and Chive blend to make the lovely sauce on Hake fillets with herb-lemon-cream-sauce from kochtopf of 1x umruehren bitte aka kochtopf, aSwiss expat now living in Andalucia, Spain.
Margot from Coffee & Vanilla, London, UK, uses basil and oregano as well as an herbed pepper blend for Couscous with Tomato & Zucchini.Ginger and Bay Leaf grace the stew pot of Gretchen Noelle Jones, Canela y Comino, Lima, Peru, with her Curried Beef Stew.
Thyme and Basil blend beautifully in Polenta and Mushroom Stuffed Peppers from Katerina of Cabbages and Kings, Seattle, WA.
Toni from Daily Bread Journal, San Diego, CA, makes Bean Soup for a Drizzly Day using bay leaf and thyme. Good to hear from you, my thoughts are with all of the folks there in the aftermath.
Andrea of Andrea's Recipes uses Sage and Thyme in her Roasted Winter Squash with Croutons.
Pam of The Backyard Pizzeria, makes Greek Chicken with Oregano and Parsley.
Bay Leaf, Thyme and Parsley are all found in New England Clam Chowder from Peter of Kalofagas - Pursuit of Delicious Foods, Toronto, Canada
Anna from Morsels and Musings, Sydney, Australia, makes Vanilla and Lemon Rice Pudding.
Katerina from Daily Unadventtures in Cooking prepares Kale and Sausage Soup.
Haalo, Cook (Almost Anything) at Least Once, prepares a lovely Black Truffle Risotto.
Pamela aka The Cooking Ninja made Cauliflower Gratin.
Cate from Sweetnicks posts Indian Cucumber Wraps which use one of my favorite spice blends, Garam Masala.
Cucumber sounds potent in Gwen's Cucumber Lychee Sake from Intoxicated Zodiac, NY's Hudson Valley.
Neil from At My Table serves Wild Cucumbers.
Soy or Tofu
Anh of Food Lover's Journey, Melbourne, Australia, makes fresh soymilk, lightly sweet with a touch of flavor.
Arfi from HomeMadeS treats us to Tofu and Courgette Cakes.
Annemarie Cancienne of Ambrosia and Nectar, London, England, makes Buttercup Squash Bake. I paid attention to this, I have one of these beauties in my squash stash.
The Chocolate Lady of In Mol Araan, New York, makes an interesting recipe called Dinosaur Tibias Delicata Squash Pakoras.
Windy of Windy's Food Corner, UK prepared Zucchini alla Carbonara.
Jennifer of Like to Cook, explains how to make Roasted Chestnuts.
Ed of Tomato, Melbourne, Australia, makes a lovely salad with edible flower petals and Beetroot Greens.
Sarah of Cucina Bella, makes Super Easy Low-Fat Oven Fries.
Gay from Gay from A Scientist in the Kitchen, Laguna, Philippines posts Of Soccer and Apple Pie.
Next week, November 12 - November 18 WHB #109 will be hosted by Vanessa from What Geeks Eat. Send your entries to vanessa (at) whatgeekseat (dot) com