Minty Fresh

I was given a nice little bouquet of freshly cut mint today. I think it was said to be chocolate-mint, but all I can tell from the smell is that it’s amazing.

Not the mint I was given but it kinda looked like this and I enjoy the photo - Pregnant by Andreas Kollegger

I’m relatively new to mint in forms other than tea, gum, and toothpaste, but I’ve quickly become a huge fan of the stuff.

I’m growing spearmint, peppermint, and an unidentified slightly lemony smelling mint I rescued from the bargain-rack at garden works. I’ve had a much better time with it than with the basils I regularly murder, so I’ve been using it more and more in my food and drink.

Number one on the list is the almighty mojito, my summer drink of choice. So far I’ve stuck to the traditional lime and soda, but a lychee version is my next beveralogical challenge.

Baked minty apples are good too, wherein you core an apple, fill with butter, brown-sugar, and some chopped mint before baking until fucking delicious.

Minty spot prawns weren’t a huge success; I think those things should probably just be eaten clean.

A minty cucumber and yogurt salad sounds good, but has yet to undergo testing in the Royal Hopkanowski Culinary Centre of Excellence and Excess. Same goes for mint pesto, sounds good but unproven.

Anybody have good ideas for mint other than the julep? Please, help me out. Seriously, unless I find ways to consume the stuff without alcohol I’m bound for the corner of hastings and main.

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