|hey, I made that sculpture when I was 17!
Yep, snow. Our first real. Sure, flakes have flown around, but this wintry mix left something behind....after, as I said yesterday, I drove 200 miles on it Friday...OK, sure, left a pretty and Christmassy scene behind, too!
It was with great pleasure that in the midst of such cold I was in my studio harvesting MY OWN fresh basil. My plants are not the biggest or most robust, but they do OK. And, rare for me, the guy with the black thumb, they have been doing Ok for about 5-6 months!
I was gonna make pesto with a new recipe and pasta, but my THICK CRUST GF PIZZA kicks azz and...oh my, so tasty..... ****
****original Nutrition Action Newsletter almost classic basil pesto recipe
grind up in your food processor, with a little water if needed, then top pasta or whatever:
1/4 cup toasted pine nuts
1/4 cup grated parmesan
4 cups basil leaves
4 cups spinach leaves
1/4 cup extra virgin olive oil
salt and pepper
the way I MADE that pesto recipe because I can't use dairy and made a half recipe
a few shakes nutritional yeast
2 cups basil leaves
2 cups spinach leaves
large splash extra virgin olive oil
spoonful lemon juice
IT IS SOOOoooo good, so green!