Hi! How was your weekend? We went to the mountains with Jay’s sister, her family, and their dad, and it was really wonderful, in a calm cozy family kind of way. We ate and drank and played games (I beat a 7 year old at checkers, felt pretty good about that) and fished and there were arms for Beck and it was wonderful! We also helped a woman having seizures who didn’t know she had a seizure disorder (or something like that), but that’s a story for another day.
Now we are back, and it’s September 6, and it’s still in the 90s here but getting less humid and cooler at night, and it was straight up cold (50’s, leave it alone, I’m from SC) in the mountains this weekend, so now I’m all ALL THE SOUP AND SQUASH THINGS.
So usually at this time of year I start to list some of my favorite fall things to get me back in the mood, and so obviously we have to do that:
- Pumpkin risotto.
- Roasted and spiced fall vegetables.
- Pumpkin gruyere skillet mac.
- Carrots and eggplant with crispy sage.
- Turkey and black eyed pea soup.
My basil is like a tree. I have so much basil and I’m coming nowhere close to using it all and it will die soon so I want to do something with it. To preserve it for winter. Big batches of pesto – do you freeze it with the cheese already in it? Have you ever done the thing where your puree the basil with garlic and olive oil and freeze it into little ice cubes? Does that even work?
What else could I do with a ton of basil to keep it going through the winter? I’d love some ideas, because, as much as I love fall, I’m a summer fanatic and basil tastes like summer like nothing else, you know?
Welcome back from your last long weekend until Thanksgiving unless you have school-aged children and get a fall break but most likely will work the whole time anyway!
Don’t kill me. Sorry.