Since we're going away for our annual anniversary celebration beginning next weekend, I wanted to harvest all of the basil in case it went to seed while we were gone and I lost it. It's happened before, sadly. So I whipped up six cups of pesto today.
Can you tell how beautiful the green is?
We had some for lunch.
Finally I used the brilliant idea from my Simple Suppers book and filled an ice cube with the remaining pesto. In a day or so I'll pop them out and store them in a freezer bag. That way, we always have individual servings of pesto ready to go. In order to do this, it should be noted, I omit the parmesan from the recipe. I just add cheese when it's time to add them to the dish.
All in all, a busy and successful weekend.We'll be traveling next weekend, so maybe not so much to post. xo
So these are a first. A colleague of D's gave us amazing cucumbers from her garden and I had the inspiration I needed to try to make bread and butter pickles for the first time. They look right, but I haven't tried them yet. They're in the refrigerator chilling, because I like pickles cold.
In the front yard we expand a perennial bed each year. And these are among our favorites - the state flower. I look forward to these blooming all year because they just say the height of summer to me. I remember how my mom's were always enormous and bloomy.
Yay for fresh Eastern Shore corn mixed with basil from our yard (we have so much) into a pancake. Super easy and a nice side to many meals. Here's the recipe.
i bound it off too tightly, but otherwise it's pretty good. working on the second one now. thanks, mom, for the yarn, the pattern, and for getting me started!
This is the second recipe from Eating Well. The tomatoes and corn are from the farmers market - I substituted our basil for thyme. And, of course, this is my standard New Cook Book pie crust recipe. I haven't tried the one in the recipes.
This recipe comes from the Eating Well magazine that I discovered at my mom's last weekend. I made three recipes from it last night. Peaches were from yesterday's farmer's market, and the custard is delicious.
Thank you for teaching me this, Nigella. This one is drenched in olive oil (a la Eric Ripert) rather than butter. Butter makes a crispier, browner skin. But I watched Eric make a roast chicken on PBS today and was inspired to try it this way.
My first attempt at the Joy of Cooking's pastry cream. Here in a not pretty to look at but yummy Boston cream pie. I also went with a milk chocolate icing - not the dark chocolate one that's recommended by the recipe.
Not much is left of my grandmother's 82 years on this planet. Some photos. Some Hummels. A chair I can't bear to recover. Some pots that she fired in her basement kiln. And this recipe which my mom and I still make to honor her. And because it's tasty.
