Saturday, August 20, 2011

make pesto while the sun shines...

Ah, summer. Flourishing herb gardens and basil abundant, the trophies of summer's heat. I whizzed up a batch of pesto this morning in the food processor. But for the very first time ever I did something to the basil that I have never tried before in all my years of making pesto. I blanched the basil for 30 seconds in boiling water. This will make the color of the pesto stay the most lovely shade of green I am told.


Immediately after blanching run cold water over the basil leaves, and with gentle handling press out the excess water before putting the leaves into the processor.

let's talk Shakespeare

And Shakespeare? He, indeed, is not to be classed, and timed, and treated as one amongst others,—he, who might well be the daily bread of th...