Add Some Spice

Every dish can be perked up with something. That‘s why we have spices and sauces to help us along the way. A bland meat loaf can be given zing with just a dash of soy sauce. Chicken salad can soar with a pinch of dried tarragon. Even a simple fruit salad can be called sophisticated with just a sprinkle of candied ginger. Spice is not only the variety of life it’s the savior of dull cooking.
Everyone should have some kind of semblance of a spice rack in the kitchen. It could be in those cutely organized tubers and holders or you could just have bottles in a lined up in a cabinet. Just make sure there’s something there, Some herbs can be used fresh such as chives. Some are usable both fresh from the garden or commercially processed like tarragon parsley oregano or rosemary. If you can try to grow these in a regular or window box garden. These add to sauces as well as to roast chicken and roast beef. .Fresh rosemary and oregano are wonderful sprinkled on just made focaccio Another good herb is thyme. Sprinkle it in soups for a lovely , peppery taste. Thyme is what gives Manhattan clam chowder its; unique flavor but it’s also good in minestrone and vegetable soup as well.
Spices are also very good. These are dried from plants such as bark (cinnamon and nutmeg) buds (cloves ) fruits (paprika) and roots such as ginger. These you can add to even cakes to sweets as well to make distinctive breads and cakes along with cookies. Spices usually associated with baking such as nutmeg can also be used in sauces to give a different spin on regular brown sauces or gravies. Ground vanilla seed can be added to squash to bring out its’ earthy flavor better than salt could. The best bet is to experiment and see which works for you and your tastes.
Don’t; let blandness force you to be a dull cook. Liven up your dishes with herbs and spices. These will not only make simple roasts and sauces better it will also excite your palate. There’s nothing better than adding a little real spice to your life!