Next year's garden

What I want in the garden next year:


raspberries
chives
Italian parsley

Raspberries because I have moved from intensely craving cherries to strawberries to now raspberries, and they're not on sale this week. Boo.

Chives, parsley, basil. . .I'm wondering if I could get away with an indoor herb garden through the winter. All these because of these two recipes I am dying to make:

Chicken Tenders/Nuggets/Strips/Whatever

1. Blend together bread crumbs, lemon zest, and whatever fresh herbs sound good: Itallian parsley, dill, etc.
2. Blend eggs with a little bit of milk.
3. Dip chicken into egg mixture, then cover with bread crumbs.
4. Bake at 350 until chicken turns golden brown.

(Soooo much better for you than the pre-made store bought or fast food chicken nuggets. And super easy too!)

Homemade Ranch

Ingredients

1. 1 cup mayonnaise
2. 1/2 cup sour cream
3. 1/2 teaspoon dried chives (or 2 tablespoons chopped fresh chives)
4. 1/2 teaspoon dried parsley (or 1/4 c. chopped fresh Flat Leaf Parsley)
5. 1/2 teaspoon dried dill weed (or 1 to 2 teaspoons dill weed)
6. 1/4 teaspoon garlic powder (or 1 clove of garlic)
7. 1/4 teaspoon onion powder (or not if using fresh herbs)
8. 1/8 teaspoon salt
9. 1/8 teaspoon ground black pepper
10. Milk or buttermilk
11. Other options: white vinegar, black pepper, cayenne pepper, a dash of sorcestershire, paprika, fresh oregano.
    

Directions

1. Chop the garlic finely.
2. Sprinkle 1/8 teaspoon kosher salt on top.
3. With the back of the knife or a fork, mash garlic into a fine paste.
4. Chop the chives and parsley
5. In a large bowl, whisk together the mayonnaise, sour cream, garlic, chives, parsley, dill, onion powder, salt and pepper.
6. Add milk as needed to reach desired consistency.
7. Cover and refrigerate for 30 minutes before serving.