Thursday, May 7, 2015
House Hours, Planting Plants... and Pesto
I'm now counting the hours until we close on the house. Hours, instead of weeks and days. It's all so exciting I could hardly sleep last night.
All this moving talk got me thinking: I can finally, actually, really plant my plants soon. As in, free their root-bound selves from their terracotta cages and settle them into their permanent homes... the blueberries, strawberries, flowers and herbs. It's one of the things I'm looking forward to most, I think. Finally, the plants I've been lugging from place to place since Freeman House will have a forever home.
Including the basil. I love basil. I've been growing the same sweet basil from seed from my Freeman House crop every year since I left. It's acclimated now to the scorching, humid area that is northeast Texas, and it does well in pots. But how much better will it be to have as much as I want! Especially for pesto.
Do you eat pesto? I make it from my own basil and love it spread between thick bread on griddle sandwiches and stirred into salted pasta hot from the pot. My recipe is almost exactly like this one. I'll make huge batches and freeze it in my Pampered Chef herb freezing trays and it's easy and there when I want it. If you haven't ever made your own pesto, I'd encourage you to give it a go this summer!
Okay. Crazy brain. Went from house hours to plants to basil recipes in a few sentences. Please forgive the nervous excitement. We close on the house in hours, y'all. Hours!! -Brin