|1 cup fresh mint||1 ½ cups water|
|½ cup cider vinegar||1 12-oz jar mint sauce|
|6 Tbs sugar|
Chop the mint. Put the mint, vinegar, sugar, and water in a pot and bring to a boil. Let simmer for 10 to 20 minutes. Add mint sauce to thin it out, using to taste, and serve with lamb.
Black Hat Chef Cookbook
[Wolfe] “…while it is permissible to request the scientist to lead you back over his footprints, a similar request of the artist is nonsense, since he, like the lark or the eagle, has made none.” ~ Fer de Lance
[Wolfe] “People often find it difficult to think in my presence, l do not leave enough space.” ~ Fer de Lance
[Wolfe] “…no man is so poor that he cannot afford a ‘what if ‘.” ~ Fer de Lance