For those of us who love to cook with saffron.....why not grow our own? And order some saffron crocus bulbs? The time of year to order them is coming up.

Anyone ever try this? Let me know your experience please if so.

Thanks, Cathy

Can you imagine how many you would have to grow to amount to anything.

No need to imagine, Janie, as we know the exact figures.

Each crocus contains only three stigmas (the part that becomes a saffron tendril). It takes 100,000 stigmas to make a pound of saffron.

So, doing a little quick math, it would take 2,083.3 plants to make an ounce of saffron.

Now then, an ounce is still a pretty big figure. So let's bring it down some. To produce just a gram of safron would require 75 crocuses. From which somebody has to pull the stigmas, and dry them properly. Even cheap labor adds up fast doing that.

Is it any wonder it's the most expensive spice in the world?

I ordered mine (bulbs) on-line last night for cheaper than I could buy a jar! I am going to at least give it a try. "Tis better to try and fail, than never to have tried at all" And I believe I will enjoy the learning process as well. Worse case scenario and I will be eating paella with my own home grown saffron before this time next year, or at least growing some pretty flowers! I am off to butcher some roosters this morning, and clean a chicken coup after last weeks flood! Yewwwwy:(

But the chicken pot pie YUMMY!!!

By the way my new cookbook "Spain and the World Table" came in yesterday, so I stayed up late reading:) WOW Brook they take tappas to a whole different level than we do!!!

It's a great book, Cathy. Anyone at all interested in where Spanish cuisine has been, and where it's headed, needs to read it.

As to your Tapas question: I don't think so. Keep in mind, these are the folks who invented the concept. And if you compare the tapas chapter in Spain and the World Table with other genuine tapas you'll find it's just part and parcel of that ongoing tradition.

Keep in mind, too, that many of them call for specialized ingredients that are easily subbed. For instance, while cabreles brings a special flavor to the table, you can substitute any blue cheese of your choice. Serrano ham is getting a little easier to find. But, if not, sub with prosciutto, which is similar.

Rember our conversation about small plates? Fit tapas into that; if you can't follow the recipe then just use it as inspiration for your own creativity.