E' un peccato!
1 posted on
08/22/2006 1:58:26 PM PDT by
nuconvert
To: nuconvert
Pah... who eats pesto anyway?
2 posted on
08/22/2006 2:02:01 PM PDT by
ketelone
To: nuconvert
That is very serious!!! There is nothing better than fresh pesto, it tastes like liquid sunshine. It's been so hot here in the Midwest that my basil is just about finished, but I'll be using every last basil leaf I can.
3 posted on
08/22/2006 2:03:19 PM PDT by
LSAggie
To: nuconvert
Oh, the Humanity . . . !
(Either you're a foodie or you're not!)
5 posted on
08/22/2006 2:07:37 PM PDT by
NaughtiusMaximus
(WARNING: Alcohol may cause you to think you are whispering when you are definitely not.)
To: nuconvert
Must be George Bush's fault!
10 posted on
08/22/2006 2:23:14 PM PDT by
alli133
To: nuconvert
"Hey, what are you lookin' at?"
12 posted on
08/22/2006 2:42:10 PM PDT by
dfwgator
To: nuconvert; basil; pesto; aculeus; dighton; martin_fierro; Lijahsbubbe
14 posted on
08/22/2006 5:09:00 PM PDT by
Thinkin' Gal
(As it was in the days of NO...)
To: nuconvert; Thinkin' Gal; mikrofon; Charles Henrickson
Hailstorms cause pesto shortage in Italy It is a pestolence.
To: nuconvert
declare a state of natural calamity . . . And a plate of natural calamari.
To: nuconvert
The power of olive oil, pine nuts, and basil.
That combo is music to this American of Italian heritage's ears ;-)
SAVE THE PESTO!
20 posted on
08/22/2006 5:53:01 PM PDT by
Trajan88
(www.bullittclub.com)
To: nuconvert
They use hail cannons in the apple and peach orchards across the road and cross lots from where we live.
Sounds like a 155mm artillery piece. They have four hail cannons - you get used to them. But we have never had hail since they have had the cannons in place.
More here: http://www.hailcannon.com/index.html
23 posted on
08/22/2006 5:59:21 PM PDT by
Fury
To: nuconvert
25 posted on
08/22/2006 5:59:50 PM PDT by
Babu
To: nuconvert
Whenever I make pesto, I make a bunch, then divvy it up into tiny tupperware containers and freeze it. It freezes very well.
A great quick meal from the freezer. Put a large pot of water on the fire. Remove Italian sausages and pesto from freezer. Thaw sausages in microwave.
Thaw pesto in water bath.
Roast sausages in toaster oven.
Cook pasta in salty water, al dente, of course.
Toss some mixed greens with viniagrette.
Toss cooked pasta with pesto and a little pasta water.
Serve.
Less than 30 minutes.
Don't forget the wine!
28 posted on
08/22/2006 6:07:12 PM PDT by
MistrX
To: nuconvert
29 posted on
08/22/2006 6:07:20 PM PDT by
ExGeeEye
(Ninety-six days (counting up))
To: nuconvert
I'll have to send friends in Genoa a care package of my basil: enormous bounty this year.
30 posted on
08/22/2006 6:07:57 PM PDT by
eleni121
(General Draza Mihailovich: We will never forget you - the hero of World War Two)
To: nuconvert
The missus and I grow our own basil. You can clip it down and and it will grow back like grass. to We put up some of our own pesto sause this summer to enjoy over the next year. I frankly don't see how one kind of basil is any better than any other.
To: nuconvert
"I have experimented making pesto with more than 60 varieties, and this is the best one." I admire this man's dedication.
60 varieties of basil alone.
Then, all those many varieties of so many types of garlic.
Add to that, all the different varieties and regional variations of pine nuts.
Oh, and the humongous number of varietals of olive oil...
THEN come the permutations of combining the various "best of the bests", followed by the testing of the infinitude of various proportions of each.
It is amazing he was able to accomplish all of this, in one life time, what with all the OTHER foods he had to so extensively test, which he oh, so carefully prepares.
35 posted on
08/22/2006 6:37:15 PM PDT by
ApplegateRanch
(Islam: a Satanically Transmitted Disease, spread by unprotected intimate contact with the Koranus.)
To: nuconvert
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