Calling all amateur cooks!

Calling all amateur cooks, bakers, hash slingers, culinary artists, and chief bottle washers...



For the love of lemongrass

I planted lemongrass several weeks ago and so far it's doing fantastic. 

Lemon grass grows in sunny humid climates. It has long, thin stalks that are stiff and sharp-edged, which vary in color from green to a grayish hue. 

The stalks are too tough to eat, so you must simmer them in liquids or use them finely minced. Lemon grass may look like any other grass, but its  tangy, fresh lemon flavor is unmistakable. 

The leaves can perk up everything from soup to stir fry and can also be used to wrap fish or steam vegetables, when added to water.

Lemon Grass Iced Tea
2 or 3 stalks fresh lemon grass
2 quarts water
8 oz. hard cane sugar
2 limes
Cut lemon grass into 2-inch pieces, then place into a pot with the two quarts of water. Bring to a boil, and then simmer for about 15 to 20 minutes. Let cool, strain and add the juice of the two fresh limes. Cool in the refrigerator. Just before serving, add
a splash of seltzer water or club soda and lots of ice. Enjoy!