Last Minute Creations
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No, I haven't been hiding a third leg...but at the May Girls Party Anne Lullie, a tall willowy gal with appropriately sized feet managed to receive a pair of sox that only a stubby short legged gal could wear. I made her give me back the small pair and I promised to knit her a pair that would fit. Imagine my surprise when a) they matched for the very first time, and b) I had only EXACTLY the right amount of leftover yarn to do this. Of course I cheated by making the heels and toes of contrasting yarn. But really what an amazing thing that I didn't have to unknit the first pair in order to finish the second!
And then>>>
The basil has reached nirvana and as I am about to leave for 8 days I think I will have to harvest the tops and make pesto.
Doesn't look much different does it? But I did remove most of the upper leaves, leaving only twin subleaves behind, which will continue to get bigger when I am away. I will be reminding Dave to water them daily. It has already stopped raining on a regular basis. Summer can't be far away. Next week! Eek! Dave joined the pool yesterday, must I too?
Back to the basil. So here it is ready to toss into the Cuisinart. I am augmenting with parsley and parmesan cheese, garlic is already peeled and instead of pine nuts which usually are more or less rancid from our local store (no one uses them here) I use walnuts. The garlic overpowers the flavor of the nuts anyway. All ingredients into the processor and pour in the olive oil and Presto it's Pesto!
(I've been dying to say that).
Green lusciousness spread on French Bread
So, wait--that cool pattern on those great socks came from the patterned yarn? Even that cool blue effect? It's *almost* enough to make me want to try knitting socks.
ReplyDeleteAnd thanks for the hint on germinating basil! Have you ever tried mixing half pesto/half mayo to make pesto mayonnaise? My favorite upscale deli here in town makes great turkey sandwiches on focaccia bread with good fontina cheese, lettuce, and pesto mayonnaise. Delish!
Can I suggest if you can't get fresh pine nuts, to replace with pecans instead of walnuts. They have the higher nut oil content.
ReplyDeleteSally (another pesto nut)
Yum! You might also consider adding fresh mint to the pesto. Saute some shrimp in olive oil, toss with basil mint pesto and serve over whole wheat linguini.
ReplyDeleteMy mouth is watering for a taste of pesto. I may have to raid the bit I have in my herb garden/weed patch and see what I can make.
ReplyDeletean incredibly yummy use of pesto, if you haven't tried it, is to put some in with scrambled eggs when you are making them. A friend served me some she had made with my pesto.........thought I'd died and gone to heaven. You only need 1/2 - 1 tsp per batch (or to taste)
ReplyDeleteoh yes.........I also wanted to let you know that wooly nylon is great to use with 100% wool when knitting socks......just knit it in with the yarn when doing the heels and toes.(you can use it in the whole sock, but don't need to) You can either match or contrast the yarn you're using. A great hint that lets me makes socks out of almost any wool I come across!
ReplyDeleteI was googling the word wabi sabi to gather more info for my current blog post, and found your blog. Now,I am not much of a crafty person, but certainly appreciate the beauty and perfect imperfection of your work. Part of my blog mentions basil, and presto!...another of your posts mention pesto. The idea of putting the seeds on the plate and letting them get big enough to see is great. It is now June 23. If I hurry, maybe here in Oklahoma I can get some more basil started and have some more by summer's end. Great blog!
ReplyDeleteRaven Waldenpond
http://renegade-celtic-hedgewitch.blogspot.com/2007/06/crones-and-imperfection-are-wabi-sabi.html