Tuesday, October 22, 2019

A Day Late but Here, Nonetheless

The basil has been remarkable this year. I've grown it before, years ago, in a pot and had marginal results. But HERE, in the ground, it has grown to over 3 feet tall! I've harvested it four times and it has yet to give up the ghost. Seriously. I have a huge thing of frozen pesto, so much dried basil I could start an herb shop, basil tincture and vinegar. The only other thing I could do is make MORE pesto or just chop it down and give it away as bouquets to friends. It has gone to flower and I'm hoping that those busy little bees that still hover around them are scattering the seeds to the four winds and my yard next year will be a small field of the stuff.

Speaking of pesto, that's what I did with this bunch to the left. I decided that I just couldn't let the plant all go to waste. I mean, seriously: I've got more of the stuff then I know what to do with but we are stocked with plenty for the winter.

The pesto recipe I use is from Bon Appetit and it's super simple. For this batch, I didn't use the pine nuts just because I didn't have any. It tastes great either way:

Best Pesto Recipe


  • ½ cup pine nuts
  • 3 oz. Parmesan, grated (about ¾ cup)
  • 2 garlic cloves, finely grated
  • 6 cups basil leaves (about 3 bunches)
  • ¾ cup extra-virgin olive oil
  • 1 tsp. kosher salt


  • Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, tossing once halfway through, until golden brown, 5–7 minutes. Transfer to a food processor and let cool. Add cheese and garlic and pulse until finely ground, about 1 minute. Add basil and place the top back on. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with salt.
    Do Ahead:
     Pesto can be made 1 day ahead. Top with ½" oil to prevent browning. Cover with plastic wrap, pressing directly onto surface, and chill.
    Cooks’ Note: If you want to use this with pasta, cook 12 oz. dried pasta (we prefer long pasta for pesto) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
Here's the basil in full-bloom glory!

It's been a bit of a trying day today. Didn't sleep well all weekend and felt like I stumbled my way to work. You ever drive somewhere and get there and thing, "Whew! Thank goodness I made it!" Well, that's how it was this morning. I feel like the panic/anxiety disorder is creeping in again and not sure what that's all about. I mean, it never went completely away, but the chiropractic care I've been under for the past four months has taken a majority of the stress off my body so it's not a constant state of living anymore. That's definitely something to be thankful for.

But I feel myself craving the wild places, something that I've never really done before. I mean, I've always loved the forests and the woods; I used to go hiking all the time, years and years ago. My friends and I would take a day and drive up to North Georgia or North Carolina and just ramble around the woods for hours. We discovered a gorgeous waterfall off the side of the road in N.C., down a steep embankment that we wondered how in the world we'd ever get up again! I've been longing for a wild place I've never had, unless, of course, it was in my childhood when my parents and sister and I would go to the mountains. My sister and I would wander around the cabin we rented for the weekend or week and while we were never more than 100 yards from civilization in the form of electricity and indoor plumbing, it always felt as if there was this "other" watching us, beckoning us to run free. Nothing creepy; just something that spoke to a deep part of me. Something I didn't know was there until very, very recently.

so wild. so free.

We got some gorgeous, gorgeous rain over the past week and weekend. There was one day where it just seemed like it would never let up and I rejoiced by  putting on my wellies, grabbing my umbrella and going for a romp in the back yard. Of course, not long after that, the rain stopped and the sun came out! How's that for Georgia weather?

Then there was the tropical storm that wasn't. I cancelled my weekly writing meet up because it was predicted that we'd get 4 inches of rain in just a few short hours and there'd be wind gusts up to 40 mph. Well, in Savannah, if it rains just an inch, some places are impassable for a half hour. I knew if we got four inches dumped on us and I was out, I may not get home for hours. Perhaps we got four inches in total, but I doubt it. And those wind gusts? Hmmm...I think we lost some acorns. Maybe a few leaves? It was kind of funny to be honest but I hated cancelling my writing date. It helps to be held accountable by a fellow artist/writer.

Plus I only seem to be able to focus on my current work for about four hours at a time and these Saturday sessions are perfect for getting a bit of flow going, getting the next segment of the story completed and having it wait for me, nice and tidy, for the next week's session.

Oh! I did get one of my sewing projects completed last week! I finished up the sweater that I was working on and here it is :

a little life-style setting, if you please :)

I had SO MUCH fun doing this little lady. The sweater is super soft and lent itself quite nicely to a medium-sized tapestry needle and some beautiful embroidery thread. Here's a little bit of me wearing it and attempting to model. Look out, Vogue! Here I come : 

That's about all I got today, Dears. I'm finally at home, sipping some Earl Grey with a splash of vanilla creamer, hoping to finish off my very first knitting project! Woo-hoo! I call it: the little scarf that became a cowl-esque creature. She's lovely soft and rainbowy. I can't wait to show her off to you all.

Have a wonderful rest of the week and do let me know what you're up to!



  1. Replies
    1. Oh it is! At it's best it was about 4 feet tall!

  2. It must be something in the soil here. My basil is almost as tall as I am.

    Dry some! My husband got be a dehydrator two years ago and I LOVE it. Everyone gets fresh dried herbs for Christmas.

    1. It's wonderful, isn't it?
      I have so much dried basil my house looks like a witch's cottage. It's hanging everywhere! I've got it in jars, in vinegar, in pesto in the freezer. I even made a tincture with it. I think I'm going to make oil next just to get it off of the cabinets it's now hanging on!


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