Saturday, September 24, 2005
It'll be noon in 11 minutes
It's been a productive morning; although I never did get over to the vet med building to watch that video and hit the library (I'll go tomorrow), I
do have a week's worth of meals cooking in the kitchen. I've got a gallon of vegetable soup in one crock pot, three servings of potato/carrot/tofu curry going in the little crock pot, my signature roasted peppers and potatoes in the oven, and as I blog, i am enjoying some of the pesto I made with the huge-ass bunch of basil I got for $1.50 at the market. (I tried to get the guy to just give me one branch, but he insisted he only sold it by the bunch. So I made pesto.)
Wannabee's Recipe for Fresh Pesto:
a bunch of fresh basil (four handfuls?), washed and trimmed
one handful fresh parsley
four cloves fresh garlic
juice from half a lemon
a cup or a little less of olive oil
a cup or a little less of pine nuts
Saute the garlic cloves in a little olive oil until they are soft. Combine the garlic, the rest of the olive oil, pine nuts, and lemon juice in the blender at high speed until you get a creamy mix. Add the basil and parsley and blend (pulse and use a tamper if the leaves won't go down into the blades) at medium speed until you get the consistency you like.
If you want, add a little salt.
And, of course, I can't have a heavy, early lunch of pesto pasta without a glass of cheap red table wine (which I purchased at the
CARE Helpline fundraiser last weekend).
No, it's not noon yet, but it
will be 11 minutes.
