Cows by the Cliffs - Sketch

10"x 8" Sharpie marker ink sketches

"When one is out of touch with oneself, one cannot touch others."
- Anne Morrow Lindbergh

Didn't get to open the paints today, whoa- I have one week left before my daughter moves back down to northern Virginia. We've been trying to get all the loose ends together, pulling together some house-hold basics that she previously shared with roomies in FL & will now need. Reviewing insurance, ugh, that's the next big task we need to put attention on.

I did get several requests for the recipe for "Giada's Basil Pesto" (from Food Network fame, google her name!) that I made yesterday. It is soo good and really easy!

Giada's Basil Pesto

2c. packed fresh basil
1/4 c. toasted pine nuts
1 garlic clove
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
about 2/3 c. extra virgin olive oil
1/2 c. grated parmesan

In a food processor, pulse basil, pine nuts, garlic, salt, and pepper until finely chopped. With food processor running, add oil to smooth consistency, transfer to a bowl, and stir in cheese.

*My daughter tells me that this can be frozen for later if you freeze it before you add the cheese- only add the parmesan once you've thawed out the frozen pesto & then stir it in.

*Another friend wrote & said she makes up big batches when she has lots of basil, and freezes hers in ice cube trays. She then puts the frozen cubes in a "freezer bag" and when they have pasta, they take out only enough cubes for what they need. I like that idea- no waste!

Thanks for sharing your good ideas, fellow foodies!