Sometimes a person has to step in and take control. Or flop on the floor to impede another’s progress. Today that person is me. Oh hi! I forgot to introduce myself. This is J-fur. You may remember reading about me from time to time when Tender decides to give me credit for my biweekly cooking efforts or when I make him do something he doesn’t want to (like go craft store shopping).
Today, I decided to step in and take control of this blog. Tender is a bit stressed out from dealing with his day job, so I decided to lighten the mood with a short & sweet recipe followed by a short & sweet song.
As you have gathered, I’m not much of a cook. I enjoy great food (big ups to my mama for feeding me right all my life) but don’t want to be bothered to make it. Living in a household with Tender kinda forces my hand. Conversations tend to go like this:
J-fur: We’re out of pesto. whine………….
Tender: So make some!
J-fur: Will you go with me to the store?
Tender: Just make it. It will take less time than a trip to the store.
J-fur: *unable to refute that logic.*
That brings me to today’s post: basil pesto. Behold:
That is our food processor (yep, I can operate it!) with a ton of freshly grown basil from our deck, pine nuts, olive oil, and garlic.
This is what it looked like after I turned on the pulsing action:
Nom, nom, nom! Here are the deets:
1. I googled “homemade pesto” and clicked on a few links. They all agreed that you needed basil, pine nuts or walnuts, olive oil, and garlic. They also agreed that it was best to eyeball the amounts. I suggest following a recipe if you want exact quantities. In this case, I poured in olive oil, had about 6 tightly packed cups of basil, a small-ish packet of pine nuts, and pressed about 6 cloves of garlic.
2. As you may know, it’s best to have cheese in your pesto. This increases the yumminess factor by 1000! However, I want to freeze this pesto. According to my trusty internetz, it is best to leave the cheese out, freeze the pesto, then insert cheese after you’ve thawed your pesto in the heart of winter. I will be freezing my pesto in an ice cube tray and saving it for non-basil abundance days.
Okay, now that we’ve gotten that nasty cooking business out of the way, let’s move on to some music. Below is a song that I like very much. Just as with Tender’s suggestion that I cook simple things, I didn’t like it very much at first. However, a long drive to Pensacola and back convinced me to give it a second (and third and fourth and…well, let’s just say that Sirius XMU played it a lot). The song is stripped down, bare, and honest. Give it a listen. I think you will like it.
“It’s you, it’s you, it’s all for you
Everything I do
Tell you all the time
Heaven is a place on earth with you”