For Lent I gave up cookies. Sounds easy? Think again. Cookies, if you don’t know already, are my ultimate weakness. There's never an "I'll just have one" cookie moment. Does a chain smoker “just have one” cigarette a day? I think not. And I’ve yet to come across a cookie I didn’t like.
Coincidentally, do you know what also makes its annual appearance during the Lenten season? What stalks the doorways of every grocery store within a 10 mile radius of my house? What appears to have the face of girl empowerment and leadership but is truly out for my demise? Girl Scout cookies!
Right when I’m at my most vulnerable state, boxes of Thin Mints, Caramel deLites, Do-Sis-Dos, and Shortbread stare me straight in the face. I want desperately to buy cases of cookies and put smiles on all the little Girl Scouts’ faces. Yet, the exact opposite occurs. My method of avoiding these seven year olds is to walk in the grocery store right on the heels of someone else, so they won’t approach me. Or there’s always the hope of a side entrance.
My feelings towards these tempting cookie peddlers can only be summed up by the late great Elvis Presley’s “Devil in Disguise”.
Keeping with the theme of all foods green, I'm featuring a great recipe for home made pesto today. This pesto is a favorite of my mom and mine. And although it’s made fresh, you can place it in your freezer until you’re ready to use it! This pesto is perfect to use when making a Panini, bruschetta, pizza or pasta. Get creative and have fun with the versatility of this basil spread.
Enjoy! Julia
Pesto:
Ingredients:1/2 Cup pine nuts
2 Cups fresh basil
2 cloves of garlic
1/2 Cup of Parmesan cheese (fresh grated)
1/4 teaspoon of salt
1/2 Cup of olive oil Directions:
Roast pine nuts for about five minutes in a pan over low heat. Remove pine nuts and place on paper towel or wax paper to cool. Add all ingredients to Cuisinart mixer and pulse until you have the right consistency.
No comments:
Post a Comment