At first pesto was on the radar to utilize the basil but then basil garlic butter became the plan. I already had the three needed ingredients: fresh garlic and Amish butter from the farmers market and my basil sitting in the kitchen sink. The basil got an ugly haircut and then one-by-one I picked off the good leaves, threw away a lot that had dried out, and enjoyed one last burst of summer - that scent of freshly picked basil - while the rain splatted against the windows and the winds howled.
And a first glimpse of the new kitchen. I call this nesting season, bringing in the bounty of summer, knowing what lies ahead.
ReplyDeleteThe garlic, basil butter is a great idea. It works in so many ways and will store very well. Getting that plant under control must have been quite a chore.
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