Must cook! Must cook!

[BS Gal]

No, I don't think my tummy can handle that.

It was.

Meamie.

 

[Baja28]

With your good taste in beer, I'll give you a pass on this sacrilege.

She does have some good beer taste. We should hire a limo (or get a DD) and do a pub crawl up the road. Hit all the brewpubs.

 

[Agee]

hey bs gal, what can your stomach handle? Love to deliver you and DR a meal?

good healing!

 

[jazz lady]

Man, if there is anything that smells better than fresh pesto, I'd love to know what it is. The recipe, for those who care:

• 1 lg bunch of fresh basil (this is two or three packs if you get the kind Shoppers has), leaves only, no stems
• 4 cloves fresh garlic (don't use the jarred minced kind)
• palmful of pine nuts
• a cup or so of *fresh* grated Parmesan or Asiago (or Romano, or any other Italian hard cheese). Do not use the crap that's already grated for you.
• Olive oil

But toast the pine nuts first. It makes a WORLD of difference. And also store any leftover pine nuts in the freezer. They go rancid VERY quickly. Definitely use the fresh grated cheese - MUCH more flavor.

Put all the garlic cloves and about a third of the basil on your cutting board and chop chop chop until it's fairly coarse but no big hunks.

Add another third of the basil and chop chop chop.

Add the last of the basil and chop chop chop until it's a fine mince. Yes, it's time consuming.

Add half the pine nuts and chop chop chop.

Add the rest of the pine nuts and - you guessed it! Chop chop chop.

Add half the grated cheese and....you know.

Add the rest of the cheese and chop until everything is so finely minced that it's all a big pesto blur and you can press it into a cake.

So press it into that cake and put it in a small dish about the size of the cake (or just press it into the bottom of the dish). Cover it with a couple Tbsps of olive oil.

Voila! Pesto.

Why all the chop, add, chop, add? Because the idea is to have the basil and garlic be extremely fine, but the pine nuts add some texture (just not too much). Why really? I don't know - this is just how it was taught to me.

Good Lord, woman. Spend a few bucks and get a food processor, please.

What do you do with pesto? Well, I'm going to toss it with fresh homemade linguini and eat it. But you can put it in an omelette, or use it in spaghetti sauce, or top a pizza, or toss it with veggies or...anything you think would taste good with basil, garlic, olive oil, and cheese. Which, frankly, is just about everything.

Oven sizzled shrimp, put a blop on your steak, spread it on the bread when you make your next grilled cheese, garlic bread, add it to chickpeas and make hummus if you're some hippie type - really you can do anything with it.

AND! You can leave out the cheese if you're some vegan type, and it's still good.

Great ideas. One thing I do is make a big batch of pesto and then press the mixture into ice cube trays and freeze. Pop them out and store in a freezer bag. Now anytime you have the urge for pesto, you just use a cube or two to throw into the hot dish. Takes about a minute to thaw and just stir is in.

I could totally have my own Food Network show, don't you think?

That you could and be better by FAR of some of the whack-a-doodles on there. Like Rachel Ray.

 

[Agee]

But toast the pine nuts first. It makes a WORLD of difference. And also store any leftover pine nuts in the freezer. They go rancid VERY quickly. Definitely use the fresh grated cheese - MUCH more flavor.


Good Lord, woman. Spend a few bucks and get a food processor, please.


Great ideas. One thing I do is make a big batch of pesto and then press the mixture into ice cube trays and freeze. Pop them out and store in a freezer bag. Now anytime you have the urge for pesto, you just use a cube or two to throw into the hot dish. Takes about a minute to thaw and just stir is in.


That you could and be better by FAR of some of the whack-a-doodles on there. Like Rachel Ray.

 

[BS Gal]

hey bs gal, what can your stomach handle? Love to deliver you and DR a meal?

good healing!

I can tell you what I can't have. I can't have fresh fruits or veggies or fish (and I believe they are talking about the fish that may have a possibility of contamination, not shell-fish, which I am refusing to give up). Nothing real spicy because my mouth is very tender after C. I can have just about anything other than that, except stuff with tomato sauce....(this is getting limited). I LOVE shrimp.


I was not a big salad or fruit eater UNTIL they told me I couldn't have it. That is in place until my WBC count is taken next Wednesday....pretty much I just assume I can't have that until they test it each Wed.

To date, we have had so many offers and just not taken anyone up on them; however, I am starting to re-think that.

 

[jazz lady]

Between you, me, Vrai and a few other peeps, we could RULE the cooking world.

 

[Loper]

Between you, me, Vrai and a few other peeps, we could RULE the cooking world.

I'll challenge you on that!!! Or be included!
I think I just made the best Beef Stew Ever!

 

[DoWhat]

Between you, me, Vrai and a few other peeps, we could RULE the cooking world.

Will I get invited?

 

[jazz lady]

I'll challenge you on that!!! Or be included!
I think I just made the best Beef Stew Ever!

You're on.

Will I get invited?

Like you'd even show.

 

[DoWhat]

Like you'd even show.

Everything alright in your Neck of the woods?

Call me if you need anything.

 

[Agee]

I can tell you what I can't have. I can't have fresh fruits or veggies or fish (and I believe they are talking about the fish that may have a possibility of contamination, not shell-fish, which I am refusing to give up). Nothing real spicy because my mouth is very tender after C. I can have just about anything other than that, except stuff with tomato sauce....(this is getting limited). I LOVE shrimp.


I was not a big salad or fruit eater UNTIL they told me I couldn't have it. That is in place until my WBC count is taken next Wednesday....pretty much I just assume I can't have that until they test it each Wed.

To date, we have had so many offers and just not taken anyone up on them; however, I am starting to re-think that.

good point(s)

Can only imagine your dietary restraints, let alone an appetite

Between you, me, Vrai and a few other peeps, we could RULE the cooking world.

hell-yeah!
@ least in st. mary's...

I'll challenge you on that!!! Or be included!
I think I just made the best Beef Stew Ever!

sample tastes or it didn't happen?

 

[Loper]

You're on.


Like you'd even show.

I would deliver you a taste test but!!! you'll have to take my word on it for now.

 

[jazz lady]

Everything alright in your Neck of the woods?

Call me if you need anything.

Thanks - will do. So far, so good but I may need to find someone to plow me out in the morning.

 

[Loper]

sample tastes or it didn't happen?

It happened, I slaved for two days making it... one for the stock with just delivered cow soup bones.. and today the stew...

 

[jazz lady]

hell-yeah!
@ least in st. mary's...

Oh ye of little faith.

sample tastes or it didn't happen?

I would deliver you a taste test but!!! you'll have to take my word on it for now.

Yeah, what he said.

 

[Loper]

Oh ye of little faith.
Yeah, what he said.

I will save a taste for you, because that is all that will be left!!! Tell me where to deliver or I will give it to wee!

 

[Agee]

It happened, I slaved for two days making it... one for the stock with just delivered cow soup bones.. and today the stew...

Loper, to you

 

[jazz lady]

I will save a taste for you, because that is all that will be left!!! Tell me where to deliver or I will give it to wee!

PLEASE don't give it to Wee. It might push him over the 99.99 pound mark.

If you're in the Callaway area, look me up.

 

[Agee]

I will save a taste for you, because that is all that will be left!!! Tell me where to deliver or I will give it to wee!

, hah!