V.20 No.38 | 9/22/2011
A happy problem for season-end basil and corn
When I want to store large amounts of basil, I don't make pesto. Instead, I prepare a bare-bones mixture of pureed basil, olive oil and salt, which I freeze in jars. If I want to make pesto at a later date I can always add pine nuts, cheese and garlic. But I can't remove those things from pesto if, in the middle of winter, I decide I want homegrown basil in my Thai coconut green curry.
Movie Matinees at Open Space Visitor Center
This week's showing is the film Mr. Peabody & Sherman.
Annual Chile Festival at Shepherd of the Valley Presbyterian Church
Black Spirituals • Bigawatt • noise, rap • Mesa Ritual at Spirit AbuseMore Recommented Events ››