For many years, Spence and I had a bass boat that allowed us to venture into small channels and inlets that larger boats couldn’t access. These photos from ten years ago brought back sweet memories of peaceful times spent observing the beauty of nature while enjoying each other’s company.
As a retiree, it’s good to have a plan each day. It’s also good to be able to pivot when plans change.
Yesterday I’d planned to run errands only to be foiled when the team who was to seal my driveway on Saturday instead showed up two days early. With my car held hostage in the garage, I decided to devote a day to harvesting my basil before the imminent first frost which spells disaster for this tender herb.
Surrounded by the sweet fragrance of fresh cut herbal goodness, I set about the tedious task of stemming and picking only the good leaves.
Luckily the sheer volume from my harvest inspired my creative side. First up I made a basil/walnut/parmesano regianno pesto then a beautiful basil oil and basil paste.
Basil paste, basil oil & 2 pestos
Love this brilliant green goodness
Feeling accomplished I quickly realized I’d used only half of the harvest. I love compound butters (check out my recipe for my Thanksgiving Fresh Picked Herb Compound Butter) so I made a luscious Basil Butter – add 4 tablespoons of chopped fresh basil to a stick of room temperature butter – blend together (I use a fork). Place on a piece of plastic wrap, roll into a log shape and refrigerate, that’s it! Easy right?
Still facing down a sizable pile of basil, I decided to make another style pesto with basil/almond/lemon pesto which yielded 2 more jars of basil goodness.
Realizing that it was nearing dinner time, it made sense to use the remaining basil in some way. I created a delicious herb-centric pasta dish that was so good I had to share it.
Fresh Herb Fusilli
1/2 lb fusilli
extra virgin olive oil
3 T chopped red onion
red pepper flakes
coarse ground black pepper to taste
1 t anchovy paste (optional but highly recommended – this is the salt component)
2 garlic cloves – rough chopped
6 T of chopped mixed herbs (basil, thyme and italian parsley)
1 T pine nuts
1/2 lemon – juiced
Cook the pasta as directed and drain. While the pasta is cooking, heat a large saute pan with a good drizzle of olive oil and add the onion. Saute for 3-4 minutes, adding the anchovy paste, red pepper flakes and pepper and stir to combine. Add the garlic and cook for another minute. Add the pasta to the saute pan and mix with the onion and garlic. Add pine nuts and the fresh herbs and stir together for another 1-2 minutes. Take pan off the heat, drizzle the juice from the lemon over the top. Serve in a bowl and top with feta.
In spite of the new baffle, this determined squirrel watched me fill this bird feeder with peanuts and did not delay as soon as I went inside. I have no idea how he managed it but it’s not the first time I’ve caught him doing his acrobatic moves. I think he’s training for a squirrel Cirque du Soleil act.
And from a week ago…you have to give him credit for being determined….
Ever have a day when you wake up with a craving for something savory? In a quick perusal of my fridge I realized I had all the makings of a quiche. Here’s what I created!
Savory Spinach Quiche
1 pie crust
1 c half and half
5 slices cooked bacon, chopped
12 cherry or grape tomatoes, halved
2 c fresh baby spinach
1 T chopped Vidalia onion
1 1/2 c shredded sharp cheddar
1/2 t thyme
1 t seasoned salt
1 t cracked black pepper
Red pepper flakes to taste (optional)
Heat oven to 400 degrees. Using a 9 inch pie plate unroll the pie crust and press into place. Layer the spinach, covering the bottom of the crust, scatter the onion, bacon and tomatoes over the top, followed by the cheese. In a large bowl add the eggs, half and half, thyme, salt, pepper and red pepper flakes, mix together thoroughly (I used my immersion blender). Pour the egg mixture over the filling. Bake on the lowest rack of your oven for 30-35 minutes until set. Rest for 10 minutes and serve.