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I have been talking about putting an herb garden in my windowsill for months. “When I get my next paycheck…” has been my mantra, but somehow each paycheck has been spent on The Sims, or equally random unnecessaries.
I would not succumb to the temptations of Target this month. I even prepared for that paycheck and subsequent herb garden. I visited my parent’s house in Portland this past weekend, and I made a point to go with my mom to Ikea so I could buy a few cute little pots. There would be no turning back with these babies staring at me from the windowsill, empty and waiting.
I bought six green ones. I really liked the green. Also, the house I got to grow up in and I get to visit every so often is beautiful. It reminds me why I love Oregon.
I love that house. Anyways, I went to Home Depot Friday night and grabbed a few things.
I love my little windowsill garden. And it’s right in my kitchen!
I wanted to do something different for my first cooking experiment with my new garden, so I spent some time googling and was inspired by the idea of infused sugar. I love the sound of infused anything in cooking.
I’m using pineapple mint, which is somehow different from regular mint. I don’t know how. Someone help me understand. The only obvious difference I can see is white around the edges of the leaves. Like this:
Pick off a few leaves that look healthy and mature.
Chop the leaves into slightly smaller pieces.
Crush with the back of a spoon. Or mortar and pestle if you’re fancy like that. Or are not a broke college student.
In an airtight container, combine sugar and mint and give it a good shake ‘n’ stir.
Let it sit like this for two weeks or so, stirring ‘n’ shaking every few days to prevent clumps. I can’t wait to post a recipe using this minty stuff! It already smells amazing.
Sugar Infused with Pineapple Mint
5-6 mature, healthy mint leaves
1 1/2 cups sugar
Chop mint leaves into half inch pieces. Crush pieces with a mortar and pestle or the back of a spoon or knife. Don’t crush so much that a paste is created- just until aroma and juices are released. Mix with sugar and store in an airtight container for about two weeks before using. Every few days, stir the sugar to prevent clumping.