Savory Spice Shop in Denver’s South Platte River Valley neighborhood is the kind of place where I could spend hours and lots of money, if I allowed myself. It’s the kind of place that tells me, Yes, Beth, you can be a great cook. You can arrange dinner parties for 10 people and make the main course for the first time that night, and it will be perfect. And to do so, you need to buy this salt,
And you might want to read all these books first (except the one on Colorado place-names). And after that, try the salad dressing mixes and the stocks and the lobster mushrooms and the curries and the BBQ powders. And the “Italian herbs” containing French thyme, Greek oregano, and California basil. (I got a kick out of that.)
What usually happens in stores like these is that I buy far too many herbs and spices (this picture was taken from the cash register), and they sit in my spice drawer and lose flavor. For example, the main reason I went to the Savory Spice Store in the first place was that I checked the date on my dried onions, and it was 2006. The date on the mustard was 1991.
On Sunday, however, I restrained myself for once. I bought the “Toasted Onion, Sliced,” because the clerk said it would add brightness to chicken stock (and I actually have a chicken in my fridge waiting to be cooked in the crock-pot and then turned into stock), and the Summer Savory (also called “Bohnenkraut, or the “bean herb”) because I have never used it before.
Check out the recipes on the Savory Spice Shop website. The sweet potato bisque sounds decadent.
In this picture you can see Wen’s taupe awnings just next door. Of course, I couldn’t resist Wen, but more about that on Thursday.