Last week, our friend Korb gave us a basil plant. We’ve only had it for a little while, but I’ve already found that there is something really wonderful about growing something that you can eat. It grows and replenishes itself, providing tasty, never-ending enhancements to soups, stews, and pastas, and all it asks for is a bit of care and attention. Every morning, before I start my day, I check its soil to make sure it has enough water, and I open the blinds to let the sun in to kiss its leaves. We’ve been using it up every chance we get, and it just keeps on giving. I am sort of in love with it.
Korb uses his basil to make homemade pesto. He gave us some (friends are the best!) and we used it to make a simple pasta dinner with sauteed mushrooms and spinach on a busy night last week. It was so yummy.
Although we haven’t yet worked our way up to making our own pesto, this weekend Alan whipped up a hearty one-pot meal of chicken and dumplings which I elaborately garnished with fresh-picked basil. 😉 It was a perfect complement to the rainy weather we were having and was a welcome change from all the turkey and taters we’d been eating.