... and swimming lessons. Last year Charlotte had her first swim lesson. She has looked forward to going again all winter. She respectively called her teacher "Mrs. Shark" until I finally convinced her the name was in fact Mrs. Sharpe, not Mrs. Shark.
It was a day for diving into the water and laying on one's back.
Her excitement and joy of the water just couldn't be disguised as she smiled through the entire 30 minute lesson.Basil is definitely one of my most favorite herbs. Years ago my older son and I had a greenhouse where we so contently grew herbs for our own garden as well as to sell. One of the things I liked to do the best was pinch back the basil plants. I would pinch, gather the tops and stuff them in my pockets. Whatever pockets I possessed at the time....apron, sweater, or jean would be called upon to hold these fragrant leaves. This afternoon I realized a certain plant was in dire need of pinching. This was the conservative harvest from just one plant. Enough for a tomato tart or a small batch of pesto or better yet Green Goddess dressing . This dressing is plain good on anything. I eat it on my green salad and it is delicious on salmon. Just let you imagination run wild with you.
Green Goddess Dressing
1 cup fresh basil
1 cup green onions ( I have used regular onions in a pinch)
1 cup mayonnaise
1/4 cup lemon juice
2 cloves garlic
2 teaspoons anchovy paste
2 teaspoons salt
1 teaspoon pepper
Process all ingredients in food processor and add 1 cup of sour cream.
Of course remember not to allow your basil to flower. Pinch back the leaves to where two leaves are growing and your plant will flourish and continue to put out new leaves. Do you see where I have pinched?
1 comment:
I grew up with bottled green goddess dressing. I loved it on everything. Even french fries. I'll have to try your recipe. Thanks for sharing!
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