michaelr... summery savory. I cook the best partridge stew you ever had... takes two days to be perfect but it has NO fat and tastes glorious. I cook other dishes with SS.. nothing else.

I come from, two genereations ago, poor Irish in the fly infested bog country of Kent County, New Brunswick, Canada... potatoes, carrots (not straight on accounta the rocks), turnip, onions, summery savory and whatever could be snared or shot. Nearly the same for my French forefathers.

Although some spices were used on the Acadian side as my Pa Pére was a master baker, I never really learned about anything but the basics.

Of course I have garlic powder and onion powder and a few things like that but they aren't really spices.

Yes, I am serious... I am spice deficient. Hence this thread.