(no subject)

[badstar]

So last night at the Grove, I aquired roughly an Imperial Fucktonne of fresh basil. I have been charged with the job of drying it and taking what I'll use, and bringing the rest back to the Grove. The first round is in the oven now. And the house smells amazing. I'm glad that I've kept around some of the pasta jars and stuff so I can put the basil in them to take back there tomorrow.

(Yes, it'll all be dried by tomorrow. You can dry herbs quickly by popping 'em in the oven. Strip the leaves form the herb/s of your choice, spread them on a cookie sheet in a single layer, turn the oven on to its lowest temperature (Mine is 170) and put them in the oven til they're dry. Basil takes about 2 hours or so...oregano and tarragon go a little quicker, rosemary takes a bit longer. It makes the house smell like whatever you're drying- the entire house. I can smell it way up in my room which is as far away from the oven as one can get and still be in the house.)

And...with all this fresh basil in the house, it would be a crime not to cook with some of it, so I'm making dinner tonight. I was going to do a pasta and get a bunch of tomatoes and make a sweet basil sauce...but I found a recipe for chicken breasts stuffed with a cream cheese and broccoli filling that also involves basil and looks amazing. So I'm going to make that. With a cranberry-rice pilaf. And some sort of vegetable thing. Haven't decided what yet. Maybe asparagus? No probably not...I dunno.

Comments

[pagandenma.livejournal.com]

I've got all that sage spread out on my drying rack, and I pulled up my basil this morning. I'll dry that and the basil I took home from the Grove in my oven later today.

[liritsvoice.livejournal.com]

mmmm, when are you going to cook for me? ;-)