Eat real food.

It’s easy to make peanut butter from scratch that your kids will like. You don’t need anything weird, just peanuts, honey and salt. (more…)

Yay! I found a new source for raw milk. Yesterday, I got my first two gallons, and that included a quart of rich cream. (There was more, but that was all I could easily ladle off. I got another pint of half-and-half, besides.) So, I decided to make butter. (more…)

Oh, Yay! The Farmers’ Market is open, and there’s food! Real, honest-to-goodness local, seasonal food!

I tried to be responsible; buying Basil is just silly. There will be tons growing in my own garden before long. But I couldn’t resist. It’s the call of the pesto, don’tcha know? And boy, was it yummy!

The first picture shows chicken grilling with a bit of green onion (not too green, but springtime onion). The second is when I added a bunch of chopped spinach. And the third is everything all ready to go on a bed of lettuce.

The Pesto Dressing

• A big wad of Basil. Maybe enough to fill a 2-cup pyrex, if you stuff it lightly inside.
• A couple of tablespoons of Parmesan
• A couple of tablespoons of nuts. (I actually used some ground almonds I had left over from making a curry.)
• Oil or dressing. I used the olive-oil mayonnaise I sort-of-accidentally made a while back. Perfect!
• A little salt, depending on the dressing.

Stuff the basil leaves in your mini-chopper and whirr. I filled it once, processed, then stuffed the rest in. It doesn’t make much, once you grind up the leaves.

If the nuts aren’t chopped yet, add them next, and grind a bit more. Less grinding=more crunch, more grinding=more smooth. Then add Parmesan and oil or creamy stuff.

The finished product

Put a bed of spring lettuce on a place, and serve up the chicken and spinach on top of it, still warm. Then pour (or glop) the pesto on top.

Of course, I forgot to take a picture of the dish, because I was too busy eating that wonderful plate of springtime. Heavenly!