Actually, my tip of the day is to Not chop your chives but to use a pair of kitchen scissors to snip them. It is so much faster and easier just to hold a few chive leaves over whatever it is you want to use them in/on and snip away. And it saves having to get out a knife and the cutting board.
I’ve been having poached eggs on a thin slice of rye bread for breakfast as part of my low GL eating plan. Seasoning them with salt and pepper was getting kind of boring. I’d picked up some organic chives at the farmers’ market on Saturday and they proved to be the perfect addition; adding a very mild onion flavour and nice bit of crunch.
