Amazing basil crop this year. But, I've been scouring the city in ernest lately looking for the least expensive pine nuts to make pesto to freeze for the winter. Alas, 1/4 cup bag at Kroger is $4.99 and a 1/3 pound bag at a market downtown was $13.99. I fell out of the mood to make pesto. A friend of mine told me I could just pluck the leaves right off, put them in a bag, freeze and presto, they're saved for later. So, since I heard it might get into the 30's tonight (of course it's going to get into the 30's tonight, it was after all 95 earlier this week, gotta keep up with those Michigan standards!!!), I went out a chopped down all my basil plants. I got three bags (oh brother, was it four??) of really packed 2 cups and 1 bag of a solidly pack 1 cup. Can't wait to use them throughout the winter.
Tomorrow for lunch I think I'm sautéing my final zucchini with a variety of different tomatoes. Oh and I shred half a zucchini into my lasagne tonight (with loads of fresh basil too), only Lara had to notice and ask too many times, "what's this, what is this??" To which I uttered how I put a lot of basil in the lasagne, and you know, basil is green, so, SHHH already. Everybody gobbled it up (well, except our resident non-eater, he managed to make himself a PB sandwich while I was on the phone just before dinner, they get away with too much when they know I'm on the phone!) and I then uttered a little louder about the zucchini. (-:
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