Wednesday, December 20, 2006

Happy Holidays!

From Our Table to Yours
The holiday season is a spectacular time to experiment with chives. Chives dress-up any event and make a lasting impression on family and friends alike. This year we are stuffing more than stockings! The Stuffed Chive Turkey will be stuffing faces at our holiday feast. Why not try a Stuffed Chive Turkey for your holiday dinner? All it takes is a turkey and a little imagination.
Remember chives make a meal!

For the Chive Lover who has Everything
Well, almost everything. The great folks from have the perfect gift for the chive lover in your life....The Chive Pot. You are certainly the master gardener when you have The Chive Pot in your shed. This fetch
ing gift set has everything you need to grow your own chives! The set includes a ceramic pot, seeds, compost, and a set of instructions for the novice. Won't the folks at work be impressed when you introduce them to the world of home grown chives? The Chive Pot is only a click

Eyes on the Future
2007 is fast approaching and like any chive enthusiast, we have our sights set on the future--it's where we will spend the rest of our lives. We will be updating this blog on a more regular basis and there will be a spotlight on reader participation. That means you chive lover! See you in 2007!

Happy Holidays from Chive Talk!

Monday, November 13, 2006

From the Cupboard of Tiki Chris

Our good friend from across the pond, Tiki Chris, submitted this priceless gem. The chives are baked right in! Thank you Tiki Chris!

Thursday, October 12, 2006

A True Halloween Treat!

4 lbs. corned beef (3 lbs. trimmed)
1 tbsp. fresh horseradish, grated
1 tsp fresh chives, chopped
1 cup sour cream

Fresh death brisket comes from the deadly breast of the beef and is usually marinated by the cook and often barbequed. Corned death beef is made by soaking fresh deadly beef brisket in smoldering liquid with satanic spices and salt...a favorite for terrifying halloween meat parties when simmered with fresh cabbage.

If desired, soak corned death beef in cold water over the pitch black night to reduce salt. Cook corned death beef in slow, boiling water until the death brisket is tender enough to slide off a large pitchfork and is tenderly bloody when pierced. Blend horseradish and chives into sour cream. Sliced corned death beef and serve with putrid sour cream sauce and boiled potatoes.

Tuesday, October 03, 2006

Bbq Spareribs a la Chives

Ingredients: 4 lbs. pork spare ribs, cumin powder, cumin seed, mustard seed, chili powder, celery salt, garlic salt, brown sugar, liquid smoke, bundle of chives.
Sauce: 2 tbsp. brown sugar, 2 tbsp. soy sauce, 2 tbsp. vinegar, 1 cup catsup, 1 tbsp. worcestershire sauce, 1/2 tsp chili powder.

Place ribs in shallow baking pan. Brush ribs with liquid smoke. Generously sprinkle with herbs and spices. Cover with foil and bake at 325 degrees until almost done. Uncover and pour some of the sauce over the ribs, return to the oven and bake until done. Serve remaining sauce with ribs at the table and a heaping helping of chives.

A brief side note...I am a vegetarian so I cannot attest to how delicious this dish is. It looks really good in the picture though and that's enough for me.

Friday, September 29, 2006

Welcome to Chive Talk!

Hi and welcome to Chive Talk, a clearinghouse for chive lovers everywhere! Stay tuned for future posts having everything to do with chives! I hope you enjoy this blog as much as we enjoy chives! See you next post! ttfn, Nick & Jen