Welcome To Florida Herb House!

Whether its organic herbs and spices you seek or are seeking the finest in all natural sea salt, pure undiluted essential oils, ionic liquid minerals, pure beeswax, loose leaf teas, herbal healing tinctures, or one of our home health test kits; Florida Herb House can help you. Shop over 2000 products online at http://www.sharpweblabs.com/ or http://www.floridaherbhouse.com/ or visit our retail store in Port Orange, Florida for all your health and nutrition needs. Shhhh.......Use this online coupon code for an instant 10-20% savings upon checkout. Coupon Code = FLORIDAHERB

Monday, November 2, 2009

You Will Love Our Hijiki Seaweed!

Happy Monday from you seaweed lovers http://www.sharpweblabs.com/ and http://www.floridaherbhouse.com/! We love our seaweed and hope you will too! Our all natural and fresh freeze dried Hijiki seaweed is a hit in our herb shop and now is making waves in our online stores! Try some Hijiki today to enhance your immune system and overall health.

Hijiki is a porous, black seaweed with a surface that is less viscous but has more texture than other seaweeds. It is normally sold dried and should be reconstituted with water before use. Hijiki contains a lot of calcium and fibre. It also contains a high level of iron. Hijiki is normally simmered with chopped vegetables such as carrots, fried tofu and beans, and seasoned with soy sauce and mirin, and served as a tasty side dish.

Hijiki is a seaweed, similar to arame seaweed. Hijiki is a black, slightly bitter tasting seaweed and is sold dried in short course strips. Hijiki is best used in dishes that require slow cooking. The Okinawa people simmer hijiki with soybeans and vegetables. They soak the soybeans and hijiki overnight. Hijiki like other seaweeds is a rich source of iron, protein, calcium, zinc and iodine. Hijiki is also a good source of Lignans which help battle cancer.
Have A Great Day!
Try The World's Best Seaweed Now!

Sunday, September 13, 2009

Irish Moss Seaweed - Tastes Better Than It Looks!

Happy Sunday blogger friends! It is another overcast rainy day here at www.FloridaHerbHouse.com located in "Rainy Florida"! It seems the recession is showing some signs of relief as our sales are up about 15% this month from the previous month. We have decided to fight the recession by doing the opposite of most and expanding our herb store with over 200 new and exciting products. We have added four new seaweeds to our shelf and cooked up a fresh plate using our fresh dried Irish Moss seaweed last week.
If you are like me then try not to relate the look of food to its taste. I must say the salad we made using our Irish Moss was a delightful treat! Without exaggeration I will also admit a sense of enlightened energy and well being after 2 days of eating this exquisite salad (ate the leftovers next day).
We found the recipe online and used about 1/4 cup Irish Moss seaweed for the salad. You are actually creating a jelly type substance from the seaweed which is used in the salad. This is a rather interesting salad where the jelly is made from the agar in the Irish moss (also known as carragheen) which is then diced, mixed with the other salad ingredients and served on a bed of lettuce. Below is the ingredients which we used.

1/4-1/3 cup fresh Irish Moss
juice of 2-3 lemons
organic lettuce leaves
organic spinach leaves
250g celery, finely diced
2 apples, cored and peeled, then dice
3 tbsp organic mayonnaise
parsley, garlic, salt, pepper to taste
chopped organic walnuts, topping

Pick over the Irish moss then wash thoroughly to remove any excess salt. Place in a bowl and cover with hot water then set aside for 5 minutes.
After this time drain the seaweed then place enough of it in a clean bowl so that it can just be covered by the lemon juice. Set aside for several hours (after this time the Irish moss will have dissolved and the mixture will have set to a yellow jelly). Transfer to the refrigerator and chill for at least 150 minutes.
Take four chilled salad plates and arrange a few lettuce leaves on these. Dice the Irish moss jelly and arrange in the centre of the lettuce. In a bowl combine the apples, celery and mayonnaise. Divide between the salad plates then garnish with chopped walnuts and serve.

Please post comments to your custom Irish Moss salad recipe so we can try it! Thanks for all who shop us online at www.SharpWebLabs.com and www.FloridaHerbHouse.com for your specialty and organic nutrition needs!


Stephen C. Sharp
Florida Herb House

Tuesday, July 28, 2009

Go Deeper Than Basic Kelp Seaweed

Happy Tuesday Bloggers!

Well for all you basic seaweed enthusiasts most will know right off the bat when someone mentions the word kelp or irish moss. These seem to be the two most common forms of edible seaweed available today. But for those wishing to expand their seaweed horizon to a new level then there are some new forms of seaweed now fresh in stock on our shelves at Florida Herb House or http://www.sharpweblabs.com/ - http://www.floridaherbhouse.com/.

We are excited to welcome four new premium wildharvested seaweeds, (HiJiki, Arame, Applewood Dulse, and California Sea Palm), to our herb stores. While not a common to their kelp brothers and sisters these seaweeds deliver as promised. Whether you are cooking a fine cuisine dish or simply want to reap the most vitamins and minerals per ounce then have a look at these.

Hijiki is a seaweed, similar to arame seaweed. Hijiki is a black, slightly bitter tasting seaweed and is sold dried in short course strips. Hijiki is best used in dishes that require slow cooking. The Okinawa people simmer hijiki with soybeans and vegetables. They soak the soybeans and hijiki overnight. Hijiki like other seaweeds is a rich source of iron, protein, calcium, zinc and iodine. Hijiki is also a good source of Lignans which are beneficial with respect to cancer.

Arame is a good introduction to seaweed because of its mild taste. It blends well with other flavors and is a rich source of iron. Arame can be steamed, sauteed, added to soup, or eaten in salads. Arame and all other seaweed, is a rich source of calcium, zinc and iodine. It is also a good source of Lignans which help fight cancer.
Because it comes from the sea, seaweed contains sodium. It should be avoided by anyone on a sodium-restricted diet. Wakame has the highest sodium content, with kelp having significantly less.

Our Applewood dulse is smoked in a applewood scent and is truly remarkable. This dulse from the northern Atlantic is high in protein, iron, B-12, chlorophyll, enzymes, and fiber. Great raw, right out of the bag. Snip pieces and add to salads, eggs, or grains. Make an Almond-Waldorf Salad (recipe on package). Fry it for a vegetarian DLT sandwich!

Our California Sea Palm is in stock and ready for you to try. Similar to Kelp but different in taste this is a must try. A northern California treasure, noodle-like sea palm becomes a favorite of anyone who tries it. Enjoy its mild flavor. For a gourmet treat, cover ¼ oz sea palm with water, simmer for 5 minutes. Allow to cool. Peel sections of 1 grapefruit and toss with slices of 2 avocados. Add sea palm whole or in pieces. Sprinkle liberally with sea salt or table salt. Exotic!

Stephen C. Sharp

Monday, May 25, 2009

Try Dulse For A Healthy Pulse!

Happy Monday Bloggers!

We have been working hard to keep up with the unusual high demand for our edible seaweed's during this economic depression. A typical day at http://www.floridaherbhouse.com/ and http://www.sharpweblabs.com/ involves about twice the packaging of our edible seaweed orders than that of one year ago and for that we thank you the consumer!

This month has been the "Month Of The Dulse"! One of the more popular edible seaweed products we sell is dulse flakes and dulse powder. This is truly an amazing seaweed with a wealth of "B" vitamins and healthy minerals. More specifically dulse seaweed contains calcium potassium, magnesium, iron, iodine, manganese, copper, chromium, zinc, and vitamins A, B1, B2, B3, B6, B12, C and E.

Dulse seaweed comes from a sea vegetable that has a fine distinct taste of seaweed. Stephen C. Sharp the founder of Florida Herb House enjoys the flavor of this great seaweed especially when sprinkled on a fresh salad. Dulse powder is worth trying for the nutrients alone. You may find that you either love it or dislike it. If you dislike it, don't waste the powder, add it to your garden or plants. Rhodymenia palmata which is a red seaweed found along both coasts of the North Atlantic; a salty confection made from this red algae is also called dulse. Shaped like the palm of a hand, it has the texture of thin rubber and is approx. 5-15 inches in length. Growing on rocks, mollusks, or larger seaweeds, dulse attaches by means of disks or rhizomes. It is commonly dried and eaten raw by North Atlantic fishermen.

Tips How To Use Our Dulse Seaweed:

1) sprinkle on salad or add to salad dressings

2) add to soups, stews, chowders and casseroles

3) add to fish sauces for sea flavor

4) bake in breads

5) complements most cheeses, nuts and seeds, potatoes, tomatoes, most seafoods, most fruits, all salads, all sea vegetables

Below Are Some Helpful Dulse Recipes From Our Friend Roland.

We Have Tried Many Of These Recipes And They All Are Delightful!


Dulse Chowder - 2 cups milk2 cans condensed cream of chicken soup2 6oz. cans of clams, undrained1 oz. Roland's DULSE1 10oz. can of peas, undrained1 cup white wine (dry) Pepper to taste.In saucepan or Dutch Oven, stir milk into condensed soup. Add DULSE, cook and stir over medium heat.Simmer uncovered for 10 minutes, stirring occasionally. Add undrained clams, peas, wine and peppers. Simmer 5 more minutes and serve. Serves 8
Baked Scallops..Roll 1 lb. Scallops in a mixture of;1/2 cup flour2 tsps. Roland's DULSE Flakes1/4 tsp. pepperPlace scallops in pan, add;4 tbsps. cream or canned milk4 tbsps. fine bread crumbs4 tbsps. butterSprinkle with DULSE FlakesBake at 400 for twenty minutes.

Lobster Casserole - 1/2 cup butter1 small onion
1 1/2 tsp. flour
1 1/2 cups milk
1 pkg. frozen fish fillets (cut in pieces)
1 can lobster
2 tsps. Roland's DULSE Flakes
1 can mushroom pieces (drained)
3 medium raw potatoes, slicedMelt butter, add onion, stir in flour and milk until thickened. Arrange lobster and fish in buttered casserole, sprinkle with DULSE Flakes and mushrooms. Pour half the sauce over fish, layer with potatoes. Pour over remaining sauce. Bake 375 for 50 minutes.

Fisherman's Brewis
2 cups salt pork
2 lbs. fresh cod fillets
5 slices hard bread
2 tsps. Roland's DULSE Flakes
Soak hard bread in water overnight.
Fry fat pork until a little brown. Add fish and cook until you can remove bones. Add hard bread, bring to a boil. Mash right away. Garnish with DULSE Flakes and serve. Can be cooked within 30 minutes.

Hawaiian Casserole
Place in buttered casserole;
1/2 cup drained pineapple
2 cups cooked flaked sole
1/4 cup evaporated milk
2 tsps. Roland's DULSE Flakes
1/8 tsp. pepper Place fish mixture on top of pineapple.
1 cup mashed potatoes
1 well beaten egg
2 tbsps. milk
Spread potato mixture on top of fish.Top with 1/4 cup grated cheddar cheese Sprinkle with DULSE Flakes Bake in preheated oven 350 for 30 minutes.

Fish Cakes
1 1/2 cups cooked flaked salt cod
1 1/2 cups mashed potatoesAdd;
3 tbsps. finely grated onion2 tsps. DULSE Flakes
1/8 tsp. pepper
1 beaten eggMix well and form into
6 flattened balls or cakes.Roll in finely crushed corn flakes.
Fry over moderate heat for 4-5 minutes on each side.

New Orleans Shrimp And Dulse Chip Dip
1 4oz. (113g.) can shrimp (drained)
2 tbsps. salad dressing
2 tsps. prepared mustard
1 tbsp. vinegar
1 tbsp. chopped onion
1/4 stalk celery, minced
1 tbsp. Roland's DULSE Flakes. Mix all ingredients, refrigerate for at least 3 hours. Mix again before serving.

Fish Chowder
Peel and cut 7-8 medium potatoes
Peel & chop 1 medium onionPut in pot of water along with;
1 tbsp. Roland's DULSE Flakes
dash of pepperdash of saltCook until potatoes are half done then add 1 fish fillet.When cooked, add 1 can of milk and 1 tbs. butter. Serve with rolls or crackers.

Your Friends,

Monday, March 30, 2009

Seaweed For Dinner Anyone?

Happy Monday Bloggers!

From all your friends at herb heaven http://www.floridaherbhouse.com/ and http://www.sharpweblabs.com/ we are here to share a quick article on our newest seaweed in our store Ulva species also known as Sea Lettuce. Most people hear the word seaweed and think "Kelp" which is the most common form of sea vegetation if you will.
Sea Lettuce gets its name from bearing a resemblance to lettuce that you would buy in a supermarket. Although the colors can range from white to black when dried by the sun it remains green throughout most of its life underwater. This fascinating algae lacks any definitive rooting system and can be found on top or under the water. Records of this seaweed have been recorded as deep as ninety feet!

So now for the nutrition side of sea lettuce. Yes this seaweed algae has nothing but the good stuff. When used in soups and salads a few times per week many will actually feel the difference inside their body as far as increased energy and wellness. Some claim they sleep better and awake more robustly also as well as function more productive throughout the day. So what kind of nutrients are actually in sea lettuce you ask? Well first off sea vegetables contain up to 25 times the vitamins and minerals of land vegetables. Gram for gram, they are higher in vitamins and minerals than any other class of food. Also sea lettuce contains significant amounts of protein and fiber which makes it a super food in a class of its own. All our sea lettuce is harvested from clean unpolluted waters with no chemicals or additives.

Below you can find our two favorite all time sea lettuce recipes. Enjoy!
Sea Veggies
2 Tbsp (30 mL) butter, unsalted
2 Tbsp (30 mL) sunflower oil
1/2 tsp (2 mL) garlic, minced
4 cups (400 g) kale, stem removed, coarsely chopped
2 Tbsp (30 mL) dried wild blueberries
2 Tbsp (30 mL) sunflower seeds, lightly toasted
1/4 cup (60 mL) vegetable or chicken stock
Place butter and oil in medium skillet over medium heat. Once butter has melted, add garlic and saut for 3 minutes. Add remaining ingredients, except vegetable or chicken stock, and cook until kale is wilted or about 3 to 4 minutes. Add stock and cook until liquid is reduced by 90 percent.
Salmon -n- Sea Lettuce
6 - 5 oz (140 g) pieces wild chinook salmon
Preheat oven to 400 F (200 C). Cut sea lettuce crust into pieces approximately the same size as the salmon. Place the crust on top of the salmon. Bake for 8 to12 minutes, depending on the thickness of the fish.
Divide sauted vegetable mixture among 6 plates. Place crusted salmon on top of mixture. Drizzle about 1 1/2 oz (45 mL) of sea lettuce oil around salmon, and serve. Serves 6.
Have a SeaSensational Day!
Stephen C. Sharp

Thursday, March 12, 2009

Wakame Soup? - Are You Wakkked?

Hello from www.FloridaHerbHouse.com and www.SharpWebLabs.com your global suppliers of all things organic and natural and more! On occasion we do get the urge to try some new recipes and this weekend we introduced some friends to Wakame Soup using our very own Wakame Flakes.

Believe it or not it was very very good not to mention the ultimate health and immune boost! I think I would live to 100 if I had a bowl every day but that would ruin the delight.

Anyway we are here to share our own recipe for those who are now incorporating seaweed into their diets as the horror of processed foods and depleted farm soils get worse each month.
Send us your feedback with your Wakame soup experience!

Best part is that it is simple to make!

32oz Water (Filtered Is Best)
2 Tbsp Wakame Flakes
1 Tbsp Nori Flakes
1 Tbsp Miso (This is a soybean paste.)
1/4 Cup fresh tofu (Optional)
Dash Sesame Oil.
Dash Organic Lemon Pepper
Dash Organic Onion Powder
Dash Organic Garlic Powder
Dash Organic Peppercorn
Sea Salt to taste
Stir the Miso in a little cold water.
Simmer all ingredients.
Garnish with Sesame oil if needed.
Add a couple Chive Rings on top for display.

Your Friends!


Sunday, February 1, 2009

Another 20 Pounds Of Kelp Out The Door!

Hello Bloggers!

Well we are excited that even with this recession and deeply depressed economy with a 7% national unemployment rate we were able to sell 20 pounds of our kelp powder this week. We had our best week with seaweed sales yet with the sale of 3 pounds nori flakes, 4 pounds of bladderwrack seaweed, and 20 (19 to be exact) pounds of kelp.

I think people in the world are finally beginning to remove the price tag from their health desires. Think about it, it makes sense that with all the garbage being put into the air and also in our processed foods that one can only rebut this with a more natural diet which includes organic foods and products. Awareness of seaweed’s health benefits is starting really show with our growing sales. The Japanese have always been aware of its health giving properties and sea vegetables are used widely in food and as medicine in Asia. Our bladderwrack, which grows along the coasts of Northern Europe, is considered to be even richer in nutrients and minerals than it’s Asian counterparts. So much so that this sea vegetable is considered the most well balanced food for our bodies. Try a little "Sweed" in your next meal!


Stephen C. Sharp

We want to take this moment to thank all our customers out there who support our online and retail store! Without you we would be CLOSED and closed for good. This has been the hardest time ever for our little herb and nutrition corporation but we have a great will to succeed through this recession and are looking for a great year in sales! Now anyone who is actually reading this blog and decides to shop our store please send us an email saying you read our blog and will throw in one of our hand poured DELIGHTFUL beeswax lip balms! These are selling very well also across the Internet and have about a $3 retail value. We use our very own pure lemongrass and rosemary essential oils for scent and pure beeswax with coconut oil. Please visit us anytime at www.FloridaHerbHouse.com or www.SharpWebLabs.com!

Wednesday, January 21, 2009

Mommy I Don't Want To Eat My Seaweed!

Happy Wednesday Blogger Friends!

I walked out of the seminar with my eyes wide open! Last year there was a free seminar in our area discussing edible algae's and its amazing composition putting it in a super food class of its own! Now I am not talking about those so called "Miracle Blue Green Algae Capsule" that were promoted about twenty years ago. I am referring to freshly cut and harvested seaweed as well as two other pure forms of algae, spirulina and chlorella, which are both edible.

For all of you who have been following my blogs hello! This is Stephen C. Sharp from FloridaHerbHouse.com/ and SharpWebLabs.com/ here to give some insight on a couple of our exciting new products which have been selling like wildfire in our retail store as well as online since last fall!

Many people are not familiar with the many uses of seaweed and other algae products for various health benefits not do many know where they can actually buy these type of products packaged and ready for any culinary or medicinal use. We now sell about five different kinds of seaweed and algae products in original and powdered form such as Kelp Powder, Chlorella Powder,and (Irish Moss, Kombu, Dulse) seaweed. ALL NEW IN OUR STORE FOR 2009 IS PURE AND NATURAL Bladderwrack Seaweed!!

Algae's Defined:
While you may think of algae as plants that float in the water, but that’s not exactly correct. Like plants, algae make their own food by photosynthesis. But algae aren’t planted in the ground, so they aren’t really plants. Furthermore, some algae don’t live in the water, they might live in the soil or in the snow, and some algae have even been found floating in clouds. So you can think of algae as photosynthetic life forms that usually float in the water. There are huge numbers of algae. Everything from the tiniest photosynthetic bacterium to a giant kelp that grows 200 feet tall are considered algae.

Interesting Algae Facts:
Algae produce more than 71% of the Earth’s oxygen; in fact, some scientists believe that algae produce 87% of the world’s oxygen.

Algae help remove huge amounts of Carbon Dioxide from the air. Carbon Dioxide causes global warming, so algae are one of our most important allies in the world! Algae may help us with global warming!

Naturally growing seaweeds or "aquatic algae" are an important source of food, especially in Asia. They provide many vitamins including: A, B1, B2, B6, niacin and C, and are rich in iodine, potassium, iron, magnesium and calcium. In addition commercially cultivated microalgae, including both Algae and Cyanobacteria, are marketed as nutritional supplements, such as Spirulina and Chlorella.

All seaweeds are high in fiber. Those in the brown family supply large amounts of algin as well. Each seaweed contains a wide range of essential nutrients, including enzymes, nucleic acids, amino acids, minerals, trace elements, and A, B, C, D, E, and K vitamin complexes. Seaweeds offer us zest for life and the perfect medium for electrical nerve flow.
Benefits from a wise woman alliance with seaweed - glossier hair, more luminous skin, less digestive distress, renewed energy and stamina, rekindled sexual desires, and reawakened delight in life - will be noticeable in about 13 weeks.

Nutrient Rich Super food!
As just an example of the abundant nutrients available in say our pure kelp flakes lets take a look.

Kelp is 28% minerals by weight, and includes a large number of trace minerals. The minerals are naturally chelated to enhance the bio-availability. The primary minerals contained in Kelp are as follows:
Plus Many Other Trace Minerals

Kelp contains the following amino acids!
Arginine, Cystine, Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Serine, Threonine, Tryptophan, Tyrosine, Valine,

Kelp contains the following vitamins!
Carotene, Choline, Niacin, Riboflavin

Approximately 20% of Kelp is healthy fiber and proteins! As we do not want to bore you with the nutritional analysis of each and every class of seaweed and other algae's we do want to educate and excite you to try a recipe or health shake using some. I shrugged the first time a had a taste of a dish containing Nori and Bladderwrack seaweed in it thinking it was the same as eating say a pig's ear, but after the first taste I was convinced that it is not that hard to add a wealth of health into the foods we eat. Email us anytime with questions or visit us 24/7 at SharpWebLabs.com/! We would love to see you! Below are some of my favorite recipes using our very own seaweeds, organic herbs and spices!


Chicken Aloha!
What you need :
2 lb Chicken thighs (or your favorite part)
4T Cornstarch
4T Organic flour
4T Organic sugar
5T Organic soy sauce
2 Eggs
1/2t Sea salt (organic if available)
1c water
2 Organic cloves garlic
1/4c Organic green onion
Nori Sheets (seaweed)
1 tsp Organic ginger powder (optional)

What to do
Cut chicken into pieces. Mix all ingredients together (not the chicken!) into bowl and marinate at least 4 hrs (overnight better). Cut nori into strips and wrap the nori around the marinaded chicken parts. Fry these in a skillet until golden brown. It is best to place the chicken on paper towels so that the excess oil will be removed.


Smoked Salmon With Nori!

Preparation Time - 30 minutes
Makes - 24 rolls

300g sliced smoked salmon
100g cream cheese, softened
1/4 cup pure cream
1 tablespoon chopped pickled ginger (see note)
3 nori sheets (see note)
1 small avocado, peeled, stone removed, thinly sliced

Place one-third of the salmon, all the cream cheese, cream and ginger in a food processor. Process until smooth.
Cut nori sheets in half. Place 1 nori sheet, shiny side down, on sushi mat. Arrange one-sixth of the remaining salmon slices in a single layer on 1 nori sheet, leaving a 1cm border along the long edge opposite you. Thinly spread one-sixth of the salmon mixture over salmon slices to cover. Arrange avocado in a row along side of nori sheet closest to you.

Using your thumbs and index fingers, pick up edge of mat closest to you. Use other fingers to hold filling in place. Roll mat forward tightly to roll up nori. Repeat with remaining salmon slices, nori sheets and salmon mixture. Cut each nori roll into 4 pieces. Serve.

Notes & tips
Pickled ginger: Pickled ginger, or gari, traditionally is used to refresh the palate between pieces of sushi. It's made by marinating finely-sliced ginger in rice vinegar, water and sugar. You can find it in the Asian section of your supermarket.

Nori sheets are thin layers of dried seaweed, commonly used to enclose Japanese sushi rolls. They can also be broken up and added to soup, noodle and salad dishes. You will need a sushi mat for this recipe.

Our Favorite Seaweed Tea!
Gently simmer a handful of Bladderwrack for 15 minutes in enough water to cover. OR, fill a quart jar only full with dried bladderwrack; add boiling water to completely fill the jar.
Cap and let steep overnight. Next morning, strain (give the seaweed to the nearest patch of earth), warm and enjoy, seasoned to your taste! One thing good about this recipe is the chicken can be served hot or cold! It makes a great picnic snack.
Do not reuse the marinade. Discard immediately.

Our Favorite Two Kelp Recipes!

Corn Bread w/Kelp

3/4 c. whole corn meal
1 c. whole wheat pastry flour
3 tsp. baking powder
1/4 c. white grape juice
3/4 c. organic skim milk
2 egg whites
2 tbsp. safflower oil
3/4 tsp. kelp flakes

Sift together corn meal, flour, baking powder; add remaining ingredients. Mix. Bake in muffin papers coated with vegetable spray and dusted with corn meal at 350 degrees for 30 minutes.



1 lb. fettuccine noodles
1/2 c. butter
3/4 c. milk
2 c. Parmesan cheese
Vegetable seasoning
1 tsp kelp flakes

Cook fettuccine in boiling water until tender while noodles are cooking melt butter in saucepan over low heat. Add milk and cook until warm. Drain noodles and place in bowl. Pour butter and cream mixture over noodles and toss. Add cheese and seasoning and mix well.

We appreciate all the bloggers who have emailed us and thanking us for the many blogs we have been writing. Please visit us any time or email us with any questions you may have on our seaweeds, herbs, spices, or any of our products!


Stephen C. Sharp