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Recipe by: salazar
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See below ingredients and instructions of the recipe
1 Egg white
1 ts Water
50 Sage and peppermint leaves
50 Violet,borage,or Johnny
Jump-up blossoms
1/2 c Granulated sugar
1. Seperate the egg and thin the egg white with one teaspoon of
water. Spread the leaves and blossoms in a single layer on a sheet of
waxed paper. 2. Use a small pastry brush, dampen each leaf and
blossom with egg white mixture. 3. Sprinkle them with sugar and allow
to dry for at least a day before serving. Leftovers can be stored
for up to a month in the refrigerator.
Recipe works on other edibles such as lemon balm leaves and rose
petals.
from the book of country herbal crafts by Dawn Cusick.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million

American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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