What a great week!
I actually feel like I’m getting what I want done, done.
I got my bgirard photography blog up with the help of Andee and Rudy. I love having web designing friends that will come help me for the bargain price of dinner. You guys are the best!
I will post a link when I actually get more than one post up. That would be next week’s project…
After I get done with this post, J and I are fall cleaning the house, YAY! Meaning I get my fall decorations out when we tackle the storage closet.
I went out to pick my peppers and found all these dead flies stuck to the leaves. My friend Matt said that is the plants defense. Go pepper plant!
I dried peppers for the first time, worked like a dream.
The Sam Adams Harvest collection is sooo fantastic! I highly recommend.
I’m not the biggest fan of black ales or stouts but (one more reason I love him) my husband diggs them. Win win!
This beer tastes like Halloween… try one, you’ll see what I mean.
I also made pesto this week. The temperature has been dropping at night, it would break my heart if I lost my basil.
Here is my basic recipe… Of course I don’t follow it exactly, then again I never do.
- 4 cups fairly packed (rinsed) basil leaves. Use a salad spinner or you’ll end up with watery pesto.
- 3/4 c olive oil
- 3-6 large garlic cloves (depending on your taste)
- 3/4 c parmesan cheese
- 1/2 c nuts (optional) I think you can use most any nut. I used almonds because I had them already.
Throw it all in the food processor and give it a spin… I usually start with the garlic, nuts and 1/2 the oil. Add the basil and the rest of the oil, then the parmesan cheese.
Put it in any sort of freezing container, ice cube trays and cupcake pans work great. Put them in the freezer for several hours.
Take them out when they are frozen solid, run the underneath of whatever pan under hot water for a couple seconds to loosen, and pop them out with a knife. Put them in a gallon sized freezer bag and trow them back in your freezer.
Enjoy all winter long…
We went out last night with friends for sushi, always a good idea…
She’s such a lover…
Happy Tuesday Loves!