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Any leafy herb or citrus zest can be added using this method. Here are a few ideas, along with estimated amounts to use for every 1 cup (240 mL) sugar: Rosemary, dried rosebuds, or dried culinary lavender are all aromatic flavors. Lavender will produce an especially strong scent. Set aside about 3 tablespoons (45 mL) per cup (240 mL) sugar. Mint makes a sugar that works well in baking and cocktails. Try using 1/2 cup (120 mL) of loosely packed mint leaves. Basil is a more unusual flavor for sweets, and may pair well with lime. Use about 1.5 tbsp (22 mL). Lemon, lime, orange, or any other citrus fruit can be zest and added to sugar. Zest the fruit's colored outer rind, avoiding the white pith. Use the zest from two fruits for a moderate flavor, or several more for a stronger one. Fresh leaves and citrus rind should be dried before adding, to avoid clumping the sugar with moisture. There are several ways to accomplish this: Lay them out on a layer of paper towels, without overlaps, and microwave in 30-second bursts. Check between each burst, and remove when the herbs are crisp. Turn an oven to the lowest setting, lay the herbs on a baking sheet, and warm for about 20 minutes, or until dry. Using an oven at a higher setting is not recommended, due to the risk of burning the herbs. Leave the herbs in a location with a light breeze, to dry for 824 hours. Direct sunlight may reduce the flavor. Sugar will infuse much more quickly if the other ingredients are ground in a spice grinder or coffee grinder. This will also produce a more evenly colored and textured end product. A food processor might work, but it may not turn the ingredients fully into powder. If using dried lavender, you may prefer to leave the flowers in the sugar whole, and strain them out before using the sugar. The lavender flowers (or scoops of the lavender sugar) can then be used to infuse a couple more batches of sugar before they lose their potency. White granulated sugar is less likely to clump than most other sugars, making it a good choice for these moisture-containing ingredients. Feel free to experiment with other options if you prefer. The sugar should infuse overnight, and continue to taste stronger over the course of the next few days. Store in a dry, airtight container to protect the sugar from humidity and microorganisms. Use citrus zest sugar within two weeks.

summary: Choose a flavor. Dry any wet ingredients, then let cool. Grind the ingredients. Mix the ingredients into one cup (240 mL) sugar. Store the sugar in an airtight container.

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. Get out 1 pound (453 g) of gizzards and carefully cut each of the gizzards in half lengthwise. Wash the gizzards thoroughly under cold water. Use your fingers to loosen and rinse away any debris or sediment. Peel away and trim the yellow lining from the gizzards and throw it away. You can use chicken, turkey, goose or duck gizzards for this recipe. Peel 2 medium-sized onions, 3 cloves of garlic, and 1-inch (2.5 cm) of fresh ginger. Use a sharp knife to carefully chop the onions into rough pieces and set them aside. You'll need to crush the garlic cloves and mince them. Mince the fresh ginger too. Pour 2 tablespoons (30 ml) of olive oil into a large skillet and heat it over medium. Stir in the chopped onions and saute them for about 5 minutes so they soften a little. Add 1 tablespoon (9 g) of ground coriander, 1/2 tablespoon (4.5 g) of ground cumin, 1 teaspoon (3 g) of turmeric, and salt to taste. Stir and cook the mixture for another 1 or 2 minutes. If you'd like to add any other vegetables to your curry, when you stir in the chopped onions. For example, you could add sliced bell peppers, zucchini, or thinly sliced carrots. Stir in the washed and trimmed gizzards. Turn up the heat to medium-high and cook the gizzards for 3 to 4 minutes. They should brown on all sides. Stir in the minced garlic, minced ginger, and 1 or 2 finely chopped dried chilies (or 1/2 teaspoon of chili powder). Cook the mixture for 1 more minute. Wash and dice 2 large, ripe tomatoes. Stir these into the gizzard mixture and then pour just enough water into the pan to cover the gizzards. The amount of water you need will depend on the size of your skillet. Keep the heat at medium-high and stir the gizzard mixture until it comes to a boil. Turn the heat down to low and put the lid on the skillet. Let the gizzards bubble gently for about 1 hour. The gizzards should become completely soft. You may want to check the gizzards occasionally to ensure that they're still simmering. Adjust the heat as needed to keep it bubbling gently. The lid will keep a lot of the liquid from evaporating as the gizzards cook. Take a few sprigs of fresh cilantro and chop them. Stir the cilantro into the curried gizzards so they wilt a little. Serve the curried gizzards immediately with cooked rice, naan, or couscous. You can store leftovers in an airtight container in the refrigerator for several days.

summary: Wash and trim the gizzards Chop the vegetables. Saute the onions for 5 minutes and stir in the seasonings. Add and saute the gizzards, garlic, and chilies. Add diced tomatoes and water to the skillet. Simmer the curried gizzards for about 1 hour. Stir in the cilantro and serve the gizzards.

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From any screen in your browser, click your profile picture in the upper right. When successful, you'll be taken back to the home page.
summary: Go to your profile page. Choose "Sign out" in the dropdown menu.