For the Moments and Musings that Stick: Woe is I. Woe is U.

Oh how the paper lovin' scrap paper note takin' fanatic in me LOVES LOVE LOVES the Smash Journal line. I have a paper problem, I work for a paper/ fine stationery company, and it's fun. Oh the joy on the go!

Pesto Caprese

One of my best friends, Wendy, makes her own pesto using a mortar and pestle.  She told me that pulverizing the basil releases the full flavor from the leaves.  Her home made pesto is so amazing that I've never bothered to make it myself until now. 
Earlier this month I took a culinary course at Orange Coast Community College through their community services department called Herbs, Spices, and Seasonings.  It was such an amazing class but the entire story is probably best for another day.  One of the things we made in class was pesto.  Fast and easy thanks to a food processor.  Though Wendy's remains the best.  Given the time, I would certainly bust out the old mortar and pestle but the quick pesto was delicious.   I wouldn't hesitate to whip some up anytime I feel like it.

A few things I learned: you don't need as much garlic as I thought and even lightly toasting the pine nuts give it a little extra umph.

I don't have the exact measurements, because I wasn't measuring but my recipe went a little like this:
about a cup of coarsely chopped basil leaves.
1 clove of garlic, peeled
a pinch of kosher salt (you can always add more later if you need it)
about a heaping tablespoon (to taste) of Parmesan cheese, grated
3 tablespoons-ish of pine nuts- lightly toasted.
good quality olive oil (EVOO)

In class we learned to toast the pine nuts in a dry pan on the stove, not quite medium, shaking the pan until just a little hint of fragrance was coming off the nuts- remove from heat.
Toss the basil, garlic, salt, Parmesan, and pine nuts (even still warm) into a food processor with just a little olive oil and blend a bit.  Then, I streamed in some more olive oil until everything was finely chopped and the pesto had a nice consistency.  That was it!  BTW- it seemed even better the next day (maybe the flavors opened up?).  I have not idea how long it lasts in the fridge because when I took it to work the next day my coworkers and I ate it all on a Caprese style salad of tomatoes, mozzarella, and drizzled with very aged balsamic.  They raved, I was happy.
Someday I'll try the mortar and pestle, but in the mean time, this quick version is great and fits nicely into my busy work schedule.  Just takes a few minutes- try it!

Appetizers for mermaids

Remember the movie, Mermaids, with Cher where she only made appetizers for dinner?  I could eat like that for every meal.  I love to eat a variety of things in each meal and really enjoy trying new things, so appetizers, tapas, noshes, and nibbles are the way to go.  A little of this, a little of that.  Since I live alone, it's easy to get away with rummaging through the cupboards and putting something together.  Recently I was given a round of goat's cheese that, when at room temperature, had the texture of a triple-cream brie.  It was amazing.  The cheese was called acappella by Andante Dairy from Northern California.  If you can find it buy it.  Added crackers, apples, with some sauted and browned walnuts and called it dinner.