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Linaria vulgaris, the common toadflax, [1] [2] yellow toadflax or butter-and-eggs, [3] is a species of flowering plant in the family Plantaginaceae, native to Europe, Siberia and Central Asia. [4] It has also been introduced and is now common in North America.
Tarragon is one of the four fines herbes of French cooking and is particularly suitable for chicken, fish, and egg dishes. Tarragon is the main flavoring component of Béarnaise sauce . Fresh, lightly bruised tarragon sprigs are steeped in vinegar to produce tarragon vinegar.
The dragon's story is expanded upon in the novel The White Dragon. In Dragonquest, the gold dragon Ramoth lays a clutch of eggs, one of which McCaffrey describes as small with an unusually tough shell. The weyrfolk of Benden Weyr assume that the egg will not hatch, and begin to depart from the Hatching Ground when all the other hatchling ...
A Guide to Every Dragon in 'House of the Dragon,' So Far. Lauren Puckett-Pope. August 4, 2024 at 10:01 PM. ... We also know Syrax lays a clutch of eggs during the course of season 1, as Daemon is ...
Arisaema dracontium, the dragon-root or green dragon, is a herbaceous perennial plant in the genus Arisaema and the family Araceae. It is native to North America from Quebec through Minnesota south through Florida and Texas , where it is found growing in damp woods.
Potato, aromatic herbs: Sow 2 or 3 radish seeds in with cucumbers to repel cucumber beetles. One study showed a 75% reduction in cucumber beetles with the concurrent seeding of amaranth. [55] Various sprays from lettuce, asparagus, Malabar spinach, and celery were found to reduce whiteflies. [47] See cucurbits entry for more info Cucurbits ...
Dragons are noted to be egg-layers, and most are described with sharp teeth, horns, and claws. A dragon in D&D is protected by its scaly hide, the color of which is determined by the dragon's species, and which offers a visual clue to the specific elemental nature of each species of dragon. Each species of dragon has a particular temperament ...
A living tradition, such as cooking, is always subject to variation and re-creation. For example, in his memoirs, the late Pierre Franey, former chef at Le Pavillon and long-time New York Times columnist, vividly recalled his trepidation when as a teenaged apprentice chef, he was ordered to prepare a simple "omelette aux fines herbes—three eggs, chervil, parsley, tarragon, chives—the first ...