We got about 13 gallons from ten, five-gallon buckets of apples. Very juicy!
No, she’s not in a choke-hold. I had just finished scratching her under the head and neck, something she and her big, brown eyes can’t get enough of!
Removing a tree hanging over the cabin on the hottest day in August. Oh, and the tree was crawling in ants. Thanks Matt Titre, Titre Tree Service!
Pounds of tomatoes pouring in – 60 lbs. yesterday … David’s heirlooms, 33 varieties in all.
We make it in bulk, using assembly-line production methods. We multiply the recipe below, (slightly modified from Armen Carlene) by four for a “batch”. Our food processor will do one batch at a time. Yesterday, we made six batches, or 24 servings of the individual recipe below, which we freeze for later use.
Best made with a food processor.
2 cups lightly packed fresh basil leaves.
3-4) minced garlic (we don’t bother mincing — the food processor does it).
½ cup extra virgin olive oil.
1 cup Parmesan or Romano cheese, freshly grated (or similar hard cheese).
Place basil, garlic and oil in the food processor and process until basil is finely chopped, then add cheese and process until uniform mixture.
Use at once or place in small jar or containers and add a thin layer of olive oil to each to keep pesto from darkening. (We skip this oil step, it doesn’t darken for us, or if it does, we don’t notice)! Refrigerate for up to a week, or freeze for longer. Makes about 1 ½ cups.
Add pesto to hot, cooked pasta, with butter, or butter/olive oil mixed, add grated Parmesan cheese and mix. Mmmm mmm good.
Our home has a central fire pit in the great room. Half the year it just sits there … dark. No more! I found an old belt pulley in a junk pile, tossed a few glass, antique insulators into it (upside down) and added tea light candles — viola! It all comes to life without heating the house in the middle of summer! Maybe I will paint the old pulley black, or polish it down to steel under the rust … we’ll see.