Herb oil

It's cold, rainy and windy today. I should be out there hunting killer snails, but I don't really feel like it. Instead I study chinese in the warm comfort of our home - it's really important to know how to call a cab in China right now...

I've finally found a way to use the surplus of herbs in my kitchen window. I make herb oil following a simple formula; cut off anything that's too much, stuff it in a jar and pour olive oil over it - sometimes I add some cloves of garlic and sambal oelek too. The end result has a mild taste, but apparantly a delicious one. We tested the first round on some roasted vegetables yesterday, and we both had two helpings and used some bread to get that last oil on the plate.