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Anything but turkey, please


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.

The green is so pretty and does wonders to brighten up the kitchen counter.

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.

Last modified: January 10, 2019