April 13, 2007, Newsletter Issue #159: Soup Seasoning Vinegar
Tip of the Week
1 handful fresh tarragon
2 handfuls fresh parsley
1-4 red peppers (depending on taste)
enough cider vinegar to fill a clean, sterilized quart jar
Cover with a clean and dry lid, and let sit a few weeks. Strain and bottle. When you add vinegars to soup (usually not more than a tablespoon or so is needed), the vinegar acts as a flavor-enhancer, livening up your meal, while the herb flavors come through as seasoning. Add the vinegar in the last 10 minutes or so of cooking.
(Note: When you bottle this as a gift, add a two-inch piece of tarragon to the bottle.)
About LifeTips
Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.
| Guru Spotlight |
| Jolyn Wells-Moran |
