Just a quick wee post from me today. Hubster has the week off so I have been running about the house like a mad woman trying to make to most of an extra pair of hands. Naturally this means I have taken on a million projects. On the positive side I will have much to write about in the near future. For now, however, I have only a jumble of half finished piles of fabric, yarn and other miscellaneous craft paraphernalia taking over the house.
The Little Shark has a milk, soy and egg intolerance that he is (thankfully) slowly growing out of. I have just started to add a few egg-based items back into my diet but am still weary about giving them to him to ingest directly (screaming baby all day and night – no thank you). Thus I have been tinkering with recipes to make them Shark-o friendly but still delicious because let’s be honest I am far too lazy to make two batches of anything!
It is a well-known fact amongst my nearest and dearest that I am the worst baker… Literally every time I try and bake it is an epic fail. Like burnt on top and still gooey in the middle, fail. I’ve even managed to screw up no-bake baking.
But today, I had a win. I managed to bake cookies and they turned out perfectly and it’s all thanks to Martha.
Nothing brings more joy, gluttony and competition to get to the last fruit in this household than Feijoa season. These delicious little morsels only fruit for a short period of time in the autumn and early winter so we tend to feast on them while the opportunity presents itself.
Recently we acquired a few huge bags full and while we pigged out on a couple, I managed to save one to make some chutney. This stuff is so good it usually gets demolished in a couple of months. One day we’ll figure out how to make it last.
Now, for the second instalment of “paring back the basil jungle“.
In my hunt for ideas to use up all of the luscious basil in my garden, I came across the notion of mixing basil with oil and then freezing to make little nuggets that can be dropped into a pan and add delicious basil-y goodness to any dish.
Tiny Morsels of deliciousness
I was pretty tickled by this idea and dove into the kitchen to have a crack. No directions, only a half-baked idea that I’d skim read off the ole inter-web. Luckily, it seems this method is pretty
When I planted my new Vege patch last year it was an occasion for great excitement. It blossomed and bloomed and my tomato plants grew to heights I had never seen – I had only ever grown tomatoes in planters prior to this. The tomato excitement totally eclipsed the poor little (or so I thought) basil plants I had planted in and around the tomatoes, until blight hit. I’m pretty sure I cried. Yet, as I pillaged the plants for any edible fruit and pulled them up, I discovered underneath a small forest of basil plants. Seriously guys, they were out of control!
It’s a jungle out there! Even the strawberries are getting in on the action.
So began the hunt to decide what to do with them. Be warned, there may be a few basil themed posts in the near future. This time round I’m going for a nice, simple pesto.