Tag Archives: herb blend

spinach + mushroom quiche | vegetable reincarnation

We made quiche for the first time this Christmas Day.  Surprisingly easy to make and quite versatile, quiches can be made with whatever you currently have in your kitchen or reflect what is seasonally available.

What a busy month December has been!  I think that a lot of us can say those exact words, accompanied by a deep sigh of relief, now that the month is closing to an end.  I have let the busyness of the season allow for excuses to not write or exercise or take care of myself, as well as I know I should.  A couple of nights ago, over a glass of wine, my boyfriend and I were discussing how we would celebrate Christmas this year.  Both of us had recently assumed new roles within our profession, and with the promotions, came more responsibility and demands upon our time.  The common thread within our conversation was the quest for peace, avoiding stress, and following our own timing for imposed holiday deadlines.

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how to make basil pesto

Another day off, and another day that I wanted to spend catching up on a good read, hanging out with a good friend, or simply staring into the sky.  Not to be had.  At its end, the day ended up to be quite rewarding, albeit taxing, along the way!  There was so much basil in the yard and garden plot that it was almost overwhelming.  Half the day was spent catching up, over breakfast, with my boyfriend, who is as equally dedicated as I am in this gardening-cooking-preserving journey.  We planned our day, gulped a couple of cups of coffee, and set out to make the most of it, despite the fact that we really wanted to just put in a movie and zone out!
An abundance of basil at the garden plot…about double the amount awaited us at the house.

You can apply this blog post’s concept at almost any level:  cut and harvest at the peak of freshness and flavor, and m-a-x-i-m-i-z-e.  Right after clipping, we headed to Whole Foods and picked up the necessary ingredients for pesto:  olive oil and Parmigiano-Reggiano (both shredded and powdered).  We already had plenty of parsley, sea salt, and pepper at the house, so we were set.

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drying the herbs and making the blend

A summer glimpse of star gazer lilies.

What a great Saturday!  Today was the first day, in a long line of days, when I actually had energy and a positive spin.  I (successfully) had gum-jaw-alignment surgery about a week and a half ago.  That first week was completely a blur, although I do remember the “meals” that I ate.  My periodontist ordered me to stay away from all things spicy, acidic, and extreme in temperature.  Once all of my dietary modifications were made, I was relegated to enjoy multiple meals of mashed potatoes, pureed chicken noodle soup, and Greek yogurt.  (I did sneak in some homemade brownies that I pureed with some ice cream; that absolutely turned around my frame of mind!)  I could safely conclude that one truly never knows how deeply connected they are to the flavors, textures, and aromas of the foods they enjoy, until they are forbidden from eating those foods.

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