V.20 No.38 | 9/22/2011
A happy problem for season-end basil and corn
By Ari LeVaux
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.
NEWSLETTERS Great Alibi stories, events and deals delivered to your inbox each week. No fooling!
Twelfth Night: Ducdame Ensemble at Meow Wolf
Immersion performance in which audience members follow actors through Meow Wolf, eventually settling in the stage area.
Learn How To Play Roller Derby at Heights Community Center
Tanya Tagaq • electronic, experimental at The LensicMore Recommended Events ››