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I decided not to fix the recipe I planned with fresh sage, and here I am with a few nice sprigs of fresh sage from Trader Joe's.

I'm fixing chowder some time between today and Tuesday while cod's on sale. I guess I could use sage in the chowder, but I put thyme and bay leaves in chowder, not sage, not sure how good sage would be...my chowder is perfect the way it is ;-)

I have a bag of gluten-free bread cubes (for croutons or stuffing). I could roast a chicken soon with stuffing using fresh sage.

Pork butt is on sale this week, and I was planning to pick up a couple. None of my pork butt recipes involve sage (I mainly use pork butt for carnitas and I've been meaning to try slicing and marinating it for grilled pork over Vietnamese salad). I'm open to suggestion! I fix a pork chop casserole with apples and sage, but pork butt seems too fatty for that.

Anyhoo...any other ideas for fresh sage?

What about drying it to make dried sage? I've never dried my own herbs and have no dehydrator--dry in the oven? Hang from something? Sage seems "juicier" than other herbs.
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