I am overrun with sage plants. They (somehow) survived the brutal Colorado winter, the bizarre ice storm in May and seem to be no worse for wear from the smoke from all the wildfires that are trying to burn down the Springs. The baby robins were not so lucky and succumbed to smoke inhalation much to my kids' dismay. "Mommy, why are the baby birds lying upside down?" Sigh. Anyway, we've been eating sage in brown butter, sage in pasta, hanging up great bunches in the basement to dry and I've even let some go to flower since the bees like them and we like bees. Still, that's a whole lot of sage. But everyone seems to love the leaves fried in olive oil. It's definitely worth slapping a few on your bacon, avocado and fried egg sandwich. But these are good for a quick summer appetizer since they only take a few minutes to throw together. Enjoy —Niknud
olive oil, divided
handful of fresh sage leaves
water crackers or some other vehicle with which to get yummies mouth-ward
In a small bowl combine the goat cheese, honey and 1.5 teaspoon of olive oil. Set aside.
Heat the remaining olive oil (or enough to generously coat the bottom) in a small saute pan over medium-high heat. When hot, fry the sage leaves until crisp and the sizzling noise stops - about 1-2 minutes. Chopsticks help with the turning. Drain on a paper towel lined plate.
This is the tricky part. Smear some goat cheese on a cracker, top with a fried sage leave and a sprinkle of salt. Eat. Mop the sweat from your brow and crack open a cold one to reward yourself.
Full-time working wife and mother of two small boys whose obsessive need to cook delicious food is threatening to take over what little free time I have. I grew up in a family of serious cookers but didn't learn to cook myself until I got married and got out of the military and discovered the joys of micro-graters, ethiopian food, immersion blenders and watching my husband roll around on the floor after four servings of pulled pork tamales (with real lard!) complaining that he's so full he can't feel his legs. Trying to graduate from novice cooker to ranked amateur. The days of 'the biscuit incident of aught five' as my husband refers to it are long past but I still haven't tried my hand at paella so I'm a work in progress!