June 25, 2010


I made the first pesto of summer, with basil that I brought home from our farm in my suitcase. It has a lot of garlic -- so I can only eat it when I am going to be alone. It has the sharp, bright greenness that is both a color and a flavor. If my garden yields even half as much as my mother's, I will have lots to put in the freezer. Then, in the depth of winter, I will take some out, cook a little pasta, and have a taste of summer.... all by myself!

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