Nailed it.

My risotto-eer has been at it again.  Tonight he made Basil Risotto, with fresh basil and tomatoes from the garden.  Delicious!IMG_1733

The recipe book is  Risotto, by Clive Tring.   Lots of good risotto recipes, with lovely photos of the dishes.


Florae and faunae. And Friday.


Yay Friday!   This was a great Friday though.   I got to sleep in until 7:30AM (!).  Then I finished my last meeting at 3:00, so that I could run to a couple of non-work related appointments, one of which was a well-deserved, self-indulgent, overdue pedicure.  🙂

Then we went to dinner at one of our favorites, and the best Indian restaurant in Austin, in my opinion, Bombay Bistro.

Monte planted a huge patch of basil from seed earlier this spring.   Today he thinned out the patch and brought some inside.   It’s gonna be a great year for basil!

Then, i saw our resident deer grazing in the front yard, munching on grass and the leaves of the crepe myrtles.  He, or she, was not very startled by us tapping on the window to get it to look our way for a shot.   I think this is the same deer that we saw a few months ago with an injured leg nesting next to the window of our guest room.  The leg looks like it has healed, but there’s a huge knob on the knee of its right foreleg.  I’m glad to see it grown up and fending for itself.


Unfortunately, the light wasn’t great, as the deer was standing in the shade of the red oak out front.  But he did strike a great pose.

Have a great weekend!

Basil Claus

Basil to go.

Our garden is taking a beating in this heat and drought.  Monte has already pulled up the tomato plants.  They stop putting out flowers.  But we did harvest some pretty red tomatoes off of them this year.  The basil is getting tired, too.   It dries up during the day, and in the evening it gets watered and pops back to life.

Our sprinkler system is shot, so we have been doing the manual watering thing this spring and summer – lots of hose schlepping.  We know we will be out of town for a few days this summer.  So instead of just letting the plants die, Monte is trying to use up as much as we can.   We’ll plant more when we will be here to water them well.

So, tonight Monte cut some of the nicer sprigs, put them in bottles of water and walked them around the neighborhood to give to several of our neighbors.  Hopefully they will use and enjoy it.   For the rest, a marathon pesto session is in order.   You can freeze it, if you hold off putting the cheese in.   Maybe put some in an ice cube tray or two for future use in small amounts.

Jun 16, 2010


For dinner tonight Monte decided it was time to make pesto.   He went out back and thinned our basil garden by about 3 plants.  The result is what you see here.  It was delicious.  We tried it on some pasta a little later and it was even better.

Here’s the recipe we used:

Fresh Basil Pesto (makes ~ 1 cup)
2 c fresh basil leaves, packed
1/2 c freshly grated parmesan-reggiano or romano cheese
1/2 c extra virgin olive oil
1/3 c pine nuts
2 cloves of garlic,  minced
salt and freshly ground black pepper to taste

Combine basil with pine nuts in food processor.  Pulse a few times.  Add garlic, pulse a few more times.

Slowly add olive oil while food processor is on.  Scrape down sides of food processor several times.  Add grated cheese and pulse again until blended.  Add salt/black pepper.

Can’t wait to try it on pizza!

May 20, 2010


Our basil is booming.   In anticipation of lots of pizza feasts in our future, we have 2 patches of basil plants this year.  This patch was planted from seed.  Well, actually, there were probably about 5 times this many plants that sprouted, but Monte has been thinning them down to a managable number.

I think it’s time for some pesto!!!

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