I was a slow convert to computers. As I began to realize the wealth of information available, I was quick to jump on board the blog bandwagon! As a fabric dyer, surface design person - a person of fibre - there was not a lot of info readily available in my immediate neighbourhood. As I found more blogs written with my fabric needs in mind, I gathered my favorites and either followed along, signed up for email updates, or in a lot of cases, just stalked. In a good way, of course.
Not everyone stays on topic all the time. That is the great thing about these online journals; many are written for a variety of reasons. Some authors are building a business and using all avenues of social media; some are kept so family living everywhere and anywhere can keep up; some simply like documenting their daily/weekly lives. Many turn their blogs into photo books! I would have loved this when my kids were small. Keeping a hand written journal just wasn’t for me I discovered, but the instant gratification of writing an entry and posting a photo or two of my growing kids and their daily antics would have been gold in my books!
One of the bonuses I have discovered is that a lot of blog writers share their successes. All kinds of successes. Like recipe successes!
A couple of years ago I while reading a blog called Tommy the Material Girl, I was very interested in her yearly pesto making. I was intrigued that anyone who purposely work pesto making (in quantity!) into their summer schedule. So intrigued, in fact, that I never forgot. This year I decided the time had come to follow suit!
I have basil growing on my deck every summer and add it to just about anything and everything. I have eaten some this morning and will have it again in whatever I concoct for supper(...basil with eggs, add it to salad, margarita pizza, basil biscuits.....). This year however, I had a more formulated plan. I bought two plants already started and then started about 30 or 40 plants from seed.
This morning I made my first pesto!! And it is delicious.....
I am freezing some and have kept a bit out to share with my hubby tonight. Maybe. Depends what time he gets home..
I won’t lie. I cleaned the inside of the blender with some bits of rosemary bread to get the last drops. And think what you will, I licked the blender blades clean. It’s that good.
So, thanks, Tommy! I really appreciate you sharing of your recipe. And I am so glad I gave blogs a chance.
Not everyone stays on topic all the time. That is the great thing about these online journals; many are written for a variety of reasons. Some authors are building a business and using all avenues of social media; some are kept so family living everywhere and anywhere can keep up; some simply like documenting their daily/weekly lives. Many turn their blogs into photo books! I would have loved this when my kids were small. Keeping a hand written journal just wasn’t for me I discovered, but the instant gratification of writing an entry and posting a photo or two of my growing kids and their daily antics would have been gold in my books!
One of the bonuses I have discovered is that a lot of blog writers share their successes. All kinds of successes. Like recipe successes!
A couple of years ago I while reading a blog called Tommy the Material Girl, I was very interested in her yearly pesto making. I was intrigued that anyone who purposely work pesto making (in quantity!) into their summer schedule. So intrigued, in fact, that I never forgot. This year I decided the time had come to follow suit!
I have basil growing on my deck every summer and add it to just about anything and everything. I have eaten some this morning and will have it again in whatever I concoct for supper(...basil with eggs, add it to salad, margarita pizza, basil biscuits.....). This year however, I had a more formulated plan. I bought two plants already started and then started about 30 or 40 plants from seed.
This morning I made my first pesto!! And it is delicious.....
I won’t lie. I cleaned the inside of the blender with some bits of rosemary bread to get the last drops. And think what you will, I licked the blender blades clean. It’s that good.
So, thanks, Tommy! I really appreciate you sharing of your recipe. And I am so glad I gave blogs a chance.
LOL....That is something I've never eaten....but I know what you mean by cleaning that blender....haha
ReplyDeleteTry it on pasta too! Perhaps you'll share that recipe?
ReplyDeleteGlad I am not the only one to make sure the utensils are clean! haha Pesto is great on a wrap with chicken and tomato, yummy on pasta, even toast! My gosh, mine turned out good!
ReplyDelete