Herbes de Provence

My French Kitchen in America is almost never without an ample supply of herbes de Provence, even if I have to make them myself.

The basis for herbes de Provence are rosemary, thyme and bay leaf. Other additions are usually marjoram, basil, summer savory and fennel. I like it best when culinary lavender is included.

Now that I live in a small town, this blend is difficult to find locally. I usually buy a jar whenever I visit a Penzeys outlet, usually in Madison, or buy them online.

Fortunately, they are available from Esprit du Sel, blended with sea salt for about $8 at a local supermarket. In this form, I use them to flavor and draw moisture from cut-up eggplant before making ratatouille. Herbes de Provence make a great rub for summer grilling. Lately, I've run across recipes for turkey using herbes de Provence. Since my husband wants ham for Thanksgiving, I'll have to find another way to work them into the menu.

When I blend my own herbes, I use this mix:

• 1 Tablespoon dried basil
• 1 Tablespoon dried thyme
• 1 Tablespoon marjoram
• 1 Tablespoon dried summer savory
• 1/2 Tablespoon rosemary

To taste:
lavender buds
fennel seeds
dried sage

Note: Yesterday, our three-year-old iMac refused to boot. We are taking it to the nearest Apple repair shop tomorrow, which means an out-of-town trip. I'll be able to shop at a larger supermarket and visit some specialty shops.

How will I survive what is likely to be a two-week period without a home computer? Yikes!