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 Most
of us who can grow basil on a window sill or in the backyard
end up with so much of it by this time in the season, that
we cry, "There's so much basil, I don't know what to
do with it all!" The answer is to make pesto, of course.
And by the time you've done that, the second summer cry is:
"How much pesto can one make?!?" Lots of it, actually,
because you can freeze pesto and then be able to enjoy its
garden-fresh taste all winter. The next problem is how much
pesto can you eat? The answer is not a whole lot at one time.
So you need to freeze it — in small portions.
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HOW
TO MAKE PESTO
2 cups fresh basil
4 large garlic cloves, minced
1 cup pine nuts, toasted
2/3 cup extra virgin olive oil
1 cup freshly grated imported Parmesan cheese.
In food processor or blender, chop basil with garlic and pine
nuts. While motor is running, add olive oil, slowly, then
cheese. Makes 1 1/4 cups.
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Freeze
pesto in ice cube trays, removing a cube to mix into a fresh
tomato sauce or to top a pizza or turn into scrambled eggs.
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These
juice-based beverages are the talk of the shopping mall where juice
bars are chic and help you take a load off your wedgies for a moment
or two. In summer, smoothies are even better at home when fresh
fruits are so plentiful. Into a blender, mix any assortment or variety
of juices and fruits with or without milk, soy milk, or yogurt.
Food
magazines are filled with smoothie recipes, and cookbooks have whole
chapters now devoted to the morning brew. But anyone can make a
smoothie without a recipe because you cannot go wrong. The simpler
the better and the fewer the calories. Use what you have in the
fridge, aiming for a thickened liquid, achieved by starting with
the whole fruits and then adding some liquid or yogurt to thicken
or thin, according to your preferences. In addition to peaches,
cherries, strawberries, blueberries, bananas, mangoes, cantaloupe,
and orange juice, you can add coconut milk, pineapple chunks, fresh
lime, and malt powder or vanilla-flavored soy protein.
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Use
your cloth napkins not only for wiping but to hold various elements
of your dining service. Here are some quick ideas:
Wrap
n' Roll:
Place a roll in the center of a cloth napkin. Bring all points of
the napkin together at the center and tie with a ribbon. Guests
are surprised by what is inside as they unfold their napkin. Have
an individual bread plate standing by for the roll, once exposed.
Cloth
Vase:
Have your napkin hold a place-setting (fork, knife, spoon) or turn
it into a receptacle for an individual floral bouquet. First, prepare
the flowers by having two blooms and baby's breath placed into a
floral tube filled with water. Place the napkin on a flat surface
so that the fold is at the bottom edge. Bring the right and left
points up to the center point, then fold the bottom right edge to
the center. At the top of the napkin, fold down the corner points
on the top layer. Slip your flowers inside and finish with a decorative
wired ribbon tied around the middle of the folded napkin.
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