tag:blogger.com,1999:blog-6618057012155056046.post1509054418379068842..comments2008-02-29T16:03:57.633-05:00aja t. marshhttp://www.blogger.com/profile/12246743562788173908noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6618057012155056046.post-42827190815255449542008-02-29T14:03:00.000-05:002008-02-29T14:03:00.000-05:00So question... a potential entry??<BR/><BR/>What do you do with the fresh herbs when you can't use them all. Is there some sort of drying technique to use? Ideally I would have an herb garden. But since I have been lazy and not gotten around to that, I get handful of herbs at the store. What do I do when I can't use them in time?SABShttp://www.blogger.com/profile/04223037856925433397noreply@blogger.comtag:blogger.com,1999:blog-6618057012155056046.post-83681951497740662862008-02-26T16:54:00.000-05:002008-02-26T16:54:00.000-05:00ya know im excited to get to try this recipe out. Seeing that im still not in the right living situation to cook, ill have to hold off this desire of mine. But lookin at the recipe makes me craving some tomato soup. How do you prefer the consistency..thin almost water like, or a thicker mixture like watered down pudding. I have had it many ways, and different people lay claim to different consistency. I personally like it thinner but desire your input.everson marshnoreply@blogger.com