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Wispers is proud to announce their exclusive product by VOLUNTARY PAY Discover the star within. Wheat Colour, Common 314"x3â€"1/4" 23‘.47" sq. tt. per box Hardwood Specials! WATERLOO CHRONICLE ~SEAH Oak Hardwood S Y Call for the experience. * Dow‘r sust Do it. BeuEve m it? per sq. ft. 310 Dundas St. S., Cambridge 519.622.3240 uince rdw A luxuric;Js:)'afilp‘ering experience of Water lily, Cactus blossom and Cashmere. (m/iapeta %ag c?/aa HAIRSPA Natural Jatoba Hardwood 16‘.5" sq. ft. per box +492 A few favourite herb and food ideas Continued from page 16 Add lovage leaves to a simâ€" mering tomato sauce for pusta or for baking with eggâ€" plant filled cannellont. Kaffir lime leave: Add several fresh kaffic lime leaves (loved by Thai cooks for their strong lemoâ€" ny aroma} to white rice at the start of cooking and enjoy the heavenly perfume when you lift the lid. Schwarzkopf Marjoram Toss steamed green beans with gently heated créme frache, lemon zest, PR O F ESS 1O N AL per sq. ft. and marjoram. Use marjo ram in mustard sauces or tomato sauces tor \ll’\‘\.‘l‘d rabbit dishes or to season chicken or pork sausages. Oregano Cook ground lamb with tomato, red wine, and oregano, top with a cheeseâ€" laced creamy custard sauce, and then bake for Greek moussaka, Make a vinaiâ€" grette of olive oil, redâ€"wine vinegar, lemon juice, and chopped oregano; toss with greens, feta, tomato, kalaâ€" mata olives, and egg wedges for a classic Greek salad. Make a chicken salad with lemon zest, toasted pine | nuts, . currants, chopped parsley, and mayâ€" onnaise. Make gremolata, a mixture of finely chopped flatâ€"leaf parsley, garlic. lemon zest, and orange zest, and serve over braised veal shanks or clams steamed in white wine. Make a persillade, a combination of finely chopped parsley and garlic, and toss with panâ€"fried poiatoes to accompany grilled steak. Brush toasted bread with olive ail and finely chopped Parsley rosemary betore topping with fresh goat cheese, white bean spread. or eggâ€" plant _ caponata. â€" Rub chopped rosemary on aged beef or game birds before grilling or roasting. Stuff a chicken with a few rosemary sprigs. a quarâ€" tered lemon, and a handful of peeled garlic cloves. rpast, and squeeze the lemon over the chicken before serving. For a fettuccine sauce, combine and gently heat heavy cream, peas, sage, nutmeg, grated Parmesan, and thin strips of prosciutto. Or add sage leaves to a creamy bechamel sauce and bake with penne and proâ€" sciutto. Rub a mixture of chopped sage leaves, crushed black peppercorns, olive oil, and sea salt on pork or veal before roasting or grilling. Spearmint Make a Lebanese toasted pita salad with tomatoes, cucumber, and chopped mint. Add lots of spearmint to tea generously sweetened with _ sugar, as the Moroccans do. Combine mint with chocolate for a cool note in desserts like mint chocolate chip ice cream, flourless chocolate cake with mintâ€" infused custard sauce {crush the mint leaves and steep in the hot milk before making the custard), or mintâ€"frosted brownies. Summer savory Make a gratin of flageoiet beans, sautéed onions or shallots, carrots, sprigs of summer savory, and chickâ€" en stock. Top with breadâ€" crumbs and more summer savory and bake in a slow oven. Make a julienne of carrot salad and dress with tarâ€" ragon leaves, fresh lemon juice, Dijon â€" mustard, chopped shallots, and a lightâ€"tasting olive oil. Toss tarragon leaves with fresh sliced white mushrooms, snipped chives, sherry vineâ€" gar, and a mild oil like canola. Flavour _ hollandaise sauce with a reduction of wine vinegar, tarragon, and shallots (basically a bearâ€" naise), and serve with panâ€" seared steak.