missing Herb

9 / 7 / 13

So it’s September. Wow. I guess it’s fair to say that we will be saying goodbye to summertime before long. So what will you miss as we say farewell to this most beloved of seasons? Hmmm… One of the things that really gets to me at the close of summer is saying goodbye to my summer herb garden. Makes me sad. I just love my herbs. Yep. Love to cook with them throughout the summer. The ability to walk just outside my door to snip fresh herbs for dinner… priceless! But, quite honestly, I also enjoy just having them nearby. I know; weird. But when I’m watering, I love to just run my fingers through the leaves; the intoxicating fragrance of lavender, rosemary, basil, mint… Love . And then I have a little ~~friend~~ bee, named “Buzzy”, who likes to hang out with me early in the morning. Along with “Herb” (with an “H”). He is the little (ceramic) pig who lives in the herb garden. OK – Perhaps I sound like a bit of a crazy woman at this point. Hard to argue, really…

But I will tell you who does understand. My friend, Martha. Yep – Martha Stewart. Not only has Martha come up with a delicious way to savor my summer basil well into the winter months; she has done it dairy free! Yes maam… We’re talking pesto without cheese!! And the icing on the cake? Martha says that it actually freezes better than traditional pesto with cheese! Wow, Martha! “You had me at hello…” Thanks!!

Basil Pesto

yield: Makes 1 3/4 cups

1 cup walnuts or pine nuts
Coarse salt and ground pepper
8 cups (4 ounces) lightly packed fresh basil leaves
2 garlic cloves, coarsely chopped
2/3 cup extra-virgin olive oil

Directions

1. Step 1

Preheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Let cool completely.

2. Step 2

Meanwhile, bring 4 cups salted water to a boil; add basil, and submerge with a spoon. Immediately drain in a colander. Rinse with cold water until cool, then pat basil completely dry in paper towels.

3. Step 3

In a food processor, combine nuts, basil, and garlic; season generously with salt and pepper. Process until nuts are finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth. Use immediately, or freeze.

Herbs in olive oil

Not a PP (Pesto Person)? No problem – Here are some tips from “theKitchn” on freezing and preserving fresh herbs in olive oil.

cinderella soup

9 / 18 / 12

Some days are just “dress up days“. The entire process of getting ready is well thought out and deliberate. You select just the right outfit days (weeks?) in advance. Your clothes are clean, pressed and hanging in delightful anticipation. You light a scented candle. There is soothing music and a long hot shower or bath… perhaps a little “spa-like sugar scrub” first to smooth out those rough elbows and heels? There are shimmery lotions to indulge in; your hair and make-up… flawless. You feel like Cinderella going to the ball…

And then there are the days like today. You have a laundry list of things to do, including laundry, and there aren’t nearly the hours in a day to complete your task list. You feel good about the fact that at least you brushed your teeth and showered. The best that you can do are torn up jeans and a clean t-shirt. You will be going nowhere today. There will be no make-up… flawless, or otherwise. (You are feeling a bit like the BEFORE version of Cinderella…) After some time and (hopefully) several “check marks” later, your thoughts turn to a rather challenging matter. Dinner.

It’s a beautiful fall-like day. Soup would be delish. Let’s see… Where to start? What’s in the fridge – Any leftovers? Nope. I find a bag of “soup mix” for a corn chowder in the cabinet. It looks boring. No worries – Let the challenge begin! I oven roast some potatoes and veggies, defrost some frozen leftover chicken, add in some diced tomatoes, a few slices of crumbled smoky bacon and a jar of Trader Joes Spicy Corn Salsa. A sprinkling of fresh ground pepper and chopped herbs from my herb garden and… VOILA!! We have ourselves a little dinner well on the way without ever leaving the house…“cinderella soup”.

the magic of mint

6 / 28 / 12

I was working on my July newsletter, and decided to take a little break and make myself a cup of tea. One of the things that I love most about summer is my herb garden… including a big pot of mint. spearmint, peppermint, pineapple mint & Chocolate mint!! Oh, so yummy! Thought that i would take a minute and share this minty little blog with you as i sip my tea…

LEMON-MINT FACE TONER

Oh my goodness… It’s SO HOT outside!! This face toner will instantly refresh and revitalize your summer scorched skin.

1 peppermint tea bag – I love the Trader Joe Organic Mint Melange Tea (1 c. hot water-for steeping)

T. fresh lemon juice,

1/2 c. witch hazel.

Steep the peppermint tea in water for a few minutes. Allow the water to cool down and add the lemon juice and witch hazel to the mix. Store it in a glass jar or spray bottle and keep refrigerated. Just spritz your face whenever you need a cool,refreshing pick‐me-up.

Mojito Cupcakes

Hmmm… OK, you have probably heard of, and/or tasted, the yummy, muddled, minty drink called a Mojito. Question is – Have you ever had a Mojito Cupcake??? I am guessing not; and neither have I. I’m just thinking that they sound mighty refreshing for a fun little summertime dessert. (Simply scrumptous with a cup of tea…?) Please note that I would certainly not turn down the opportunity to be on the “sampling committee”, if you are so inclined to give this recipe a whirl! I’m standing by…

live happy… laugh, love, dream, create