Summer

And all the fun and work that comes with it.

My new Tayberry bush is doing well.  This luscious fruit needs a special accompaniment

A Sabayon or if in Italy, a Zabaglione is the perfect answer. 
Recipe here

You will need a double boiler and a tireless arm. 

My Basil is perfect for picking and perfect for making Pesto.

It will go to seed in a few days. Must stock up on Pine Nuts and the very best olive oil I can find.

Apricots are ripe, ready for preserves.

Now this is the variety of Opium Poppy I don't like.  
I like simple flowers. 
When these poppies first opened I started to pull some of them out.

But then thought better of it. 

If I had pulled them all I would have missed these Beauties. 

I'm still bottle feeding Liesel.  

Sunflowers are volunteering in the Squash Patch.

Ronde de Nice or Rolly Pollies are ready.
They are the very best Summer Squash. 

And I have been painting a lot of tiles for new kitchens.  


It's another beautiful day here.  
Hope you are enjoying summer.  

Gina 

http://betweennapsontheporch.

Pesto, Pesto do your very Besto

Pesto, Pesto.

I grow my Basil  next to a row of coriander that I let go to seed for next years' production.  The coriander shades the basil, stunting its growth and keeping it from bolting.

I don't have a recipe.  You don't need one either.  Combine the following ingredients in a blender:

chopped basil, olive oil, pine nuts, garlic cloves, lemon juice and salt. 

There is no right or wrong.  Trust  your own taste buds, they will tell you how much of each ingredient you should add.

I add a few pistachio nuts at the end for a little extra crunch.

On the other side of the coriander grows my basil, shaded from the sun and heat.

Place 2 tablespoons of pesto inside a small sheet of saran wrap. Twist both ends and place in freezer.  The next day place pesto twists into plastic sandwich  bags.  Take out individual twists as needed.

Do you need to know what the "G" is all about?

They are a different recipe, concocted by Mr. G.

Note: our brilliant Lawyer friend Steven, showed us how to make these little pesto twists.

If this is your first time making pesto, here is a little help:

3 cups of chopped basil leaves

1/4 cup pine nuts

2oz Parmesan cheese (optional)

3/4 tsp coarse salt

5 TB olive oil

1 TB lemon juice

2 med garlic cloves

Combine and mix in blender.

Important

If you want to make the BEST Pesto ever, leave your electric mixer in the cupboard and chop and crush all ingredients by hand. 



Have a great week my dear

Blogging Friends.

Gina