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I’m a beginning dyer, so was off googling the subject and noticed your post about perilla dyeing. It comes in a green leaf as well, so maybe thats why you got green tones rather than red (or the red didn’t set, I’d be the last to know). Also since you seem to like to cook, try it with pork chops, in kind of a saltimbocco presentation. The flavors work well together. In Japanese cooking you’ll see it as a garnish on sashimi plates and also done tempura style, in addition to the pickled plums you mentioned.
Jill, So glad you found my blog post. Pork Chops? Yum! That sounds interesting. I’ll have to try that next year when it comes up again. Thanks for dropping by and commenting. Lynda
I'm so glad you are here. If you'd like to leave me an email (lheines at wowway dot com) or a voice mail, I'd love to hear from you. Thanks for dropping by. Lynda