Dinata Misovec

Thanks to other bloggers who posted words of encouragement, I tore into the “manuscript” (is that what it is called when it is electronic?). Today, whenever I spotted a typo, an unnecessary sentence, or one that needed to be rewritten, I would say to my self, “I’m making this book better every day”. Suddenly, the job became fun again.

Thank you commenters, for your encouragement! I am NOT going to use the word commentator spellcheck.

Andy bought me a Garmin Vivosmart activity tracker for my birthday to replace the umpteenth pedometer that quit working.  When I’ve been sitting at the computer too long, it buzzes and tells me to MOVE!!!!! So, I get up and take a short walk, or check my garden, or throw a load of laundry in the washer. That keeps me refreshed.

The garden is still growing and doing well.  I made a killer pesto with the basil the yesterday, using Mark Bittman’s recipe from How To Cook Everything.

Basic Pesto

2 loosely packed cups fresh basil, big stems discarded, rinsed, and dried

Salt, to taste

½ to 2 cloves garlic, crushed

2 Tablespoons pine nuts or walnuts, lightly toasted in a dry skillet

½ Cup extra-virgin olive oil

½ Cup freshly grated Parmesan (or other hard cheese)

Combine the basil, salt, garlic, nuts, and about half the oil in a food processor or blender.

Process, stopping to scrape down the sides of the container occasionally, and adding the rest of the oil gradually.  Add additional oil in you prefer a thinner mixture.  Store in the refrigerator for a week or two or in the freezer for several months.  Stir in the Parmesan by hand just before serving.

For extra special pesto, stir in 2 tablespoons of softened butter just before tossing with lean foods such as pasta.

Of course, I don’t follow the amounts meticulously. I used more pine nuts and more cheese (because I didn’t want to measure it after grating)

I have put a net over the garden to protect it from the iguanas. Something has been eating tomato blossoms, but we are getting a good many.  One little tomato has turned orange, so we’ll be watching it closely.