Pesto. One of those things that just screams “Summer!!” It is exciting when my basil over-produces this time of year so I have an excuse make it, both for eating now and to go in the freezer when I need a dose of summer later in the year.
Simple syrup is something I usually keep on hand in my fridge. It’s easy to make – simple, really 😉 – and stores for quite some time. It never lasts long enough for me to determine just how long; however, it has kept for a least 2 weeks by my records.
Those fluorescent red blobs garnishing many a drink may look pretty, but they lack so much in the way of flavor. I’ve been seeking a cherry worthy of garnishing my drinks for ages and have concluded it’s time to make my own. I came across this recipe a couple of years ago after cherry season had passed. And last year…well, let’s just say that last year during prime cherry season it was all I could do to find time to pit and freeze the ones I did buy.
Why am I writing about Thanksgiving in the month of July? It is almost 6 months from now. I write because – if it was possible – my entire year would revolve around Thanksgiving. It is hands down my favorite holiday of the year. It is a time to give thanks rather than gifts. A time to celebrate our relationships with family and friends. And of course there is food involved. This is the one time of year when I go a tad [ahem] overboard on the cooking front. That is, if you consider 14 pies, turkey 3 ways (roasted, smoked and fried), a ton of sides, and an entire menu of vegan options thrown in for good measure to be overboard. It’s all Love to me!