By Victoria Hart Glavin of Tiny New York Kitchen
Why buy the store bought stuff when it’s so much better to make your own? Your Thanksgiving turkey will thank you!
2 1/2 Teaspoons Dried Sage
1 1/2 Teaspoons Dried Rosemary
2 Teaspoons Dried Thyme
1 1/2 Teaspoons Dried Marjoram
1 1/2 Teaspoons Celery Salt
1 Teaspoon Fresh Ground Pepper
1 Teaspoon Freshly Grated Nutmeg
Place all ingredients in food processor or spice grinder. Pulse until spices combined and are finely ground. Transfer to clean spice bottle with tight
Makes About 2 Ounces
Prep Time: 10 Minutes
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”