[ColdOne]

Thank you again!!!

[Cletus.D.Yokel]

I prefer the “young”, “flowery” flavor for a pasta-fresco.

Tonight, I’ll use the dried oregano with my tenderloins. The depth of flavor paired with a Pinot Noir or even a Zinfandel is quite good. The butter-pan-sauce can really make the dish.

Thanks for letting me “wax culinary”.