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Margy posted Harvest Time | Aug 28, 2008
I just made up another batch of pesto with the basil I have growing in such abundance. The )!@*$)@) tomato horn worms keep coming back. We've killed three so far and expect to be shortening the lives of others before too long. Man, they're persistent bugs, I'll grant them that. They won't let go of...
Margy posted There, I Must Be Feeling Better | Aug 5, 2008
Just forgot to mention, I made the first batch of pesto from my basil this afternoon - while I was stewing, it was becoming garlicky and potent: There's the basil pesto, all tipsy in my refrigerator. Underneath it are 1) baba ganoush and 2) chick pea and spinach salad. The bottom two came from a...
Marisa posted Cake | Jul 28, 2008
I made my one thousand year-old boss this birthday cake last week. It turned out amazingly well. Fresh whipped cream topping and crushed up Andes mints in the batter. My only problem with cakes is keeping the edges looking less raggity. It's not a problem if you ice the sides, but I'm usually a fan...
mariser posted a couple of pestos | Jun 29, 2008
really digging the garlic scapes - the stems and flowers of the garlic plant - check this NYT article for more info and recipes. last week made a very simple pesto of garlic scapes, parmesan cheese, olive oil and pine nuts chop the scapes, cheese, and pine nuts coarsely. then add oil on a stream...
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