-=> Quoting Dave Drum to Jim Weller <=-

 JW> Now that I am on a reduced sodium diet I ration myself

 DD> I know you'll probably hate me for this - but salt doesn't seem to
 DD> have an effect on my BP.

Hate? No. Envious? Maybe a little. It turns out that I am salt
sensitive; I also cut back on coffee considerably from maybe 8 mugs
(so 12 cups) a day down to two. And my BP dropped from 180 over
something down to, the last time I checked, 151 over 82. Still high,
but a huge improvement.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Better-Than-Salt Herb Blend
 Categories: Herb, Mix, Healthy
      Yield: 1 cup
 
      3    Bay leaves; finely
           Chopped
      4 tb Oregano
      4 tb Onion powder
      4 ts Marjoram
      4 ts Basil leaves
      4 ts Winter savory; ground
      4 ts Garlic powder
      2 ts Rosemary leaves
      1 ts Sage
      1 ts Thyme
      1 ts Black pepper; ground
      1 tb Lemon zest; dried
 
  The recipe is for dried herbs. If you have your own herb garden, do
  try drying your own. They will dry in seconds in a microwave, or in a
  longer time in a warm oven (about 180 degrees). Leave the oven door
  slightly ajar to allow moisture escape.
  
  Unless you have not time and patience that I have, buy the onion and
  garlic powders. I have tried chopping my own fresh garlic and onion,
  but they take too long to dry for me.
  
  Mix and crush to a coarse powder with a mortar and pestle or a small
  blender or food processor.
  
  The Herb Blend is delicious on salad greens, on sliced tomatoes and
  cucumbers, on fish, hamburgers, meat loaves, steaks, omelets, etc. Try
  mixing the Herb Blend with a stick of butter or margarine. Let stand
  in refrigerator for a day of two for good flavor. Use Herbed butter on
  vegetables, breads, meats, fish, etc.
  
  Recipe By: The Rosemary House
  
  From: Adamsfmle
 
MMMMM


Cheers

Jim


... Swanky restaurants are in a frantic race to stay on the cutting edge.

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