Well since not many people actually read my blog, I don't have to worry about people who are receiving these actually reading this. BUT! I spent all night last night working on making the basil oil for the specialty little containers I bought at Michael's. I plucked 8 tablespoons of fresh basil from the first plant, and was overly surprised to find that that there is at least another 8 tablespoons on that plant if not 16 and the same on the other plant. With the addition of extra virgin olive oil, my basil oil is not 'setting' in the cold dark closet for the next 3 weeks. Every weekend I am suppose to shake it up and return it to the closet. After that I put the oil into the bottles and put in a few fresh leaves and they should be ready for gifting. Apparently the longer it sits, the better the oil is infused.
Anyway I found the recipe online and with aid, figured out how to bruise my basil leaves without a mortar and pestle, though that doesn't stop me from needing one. Any way after that I was inspired to find the uses of my basil oil and I was happily excited to find that my Sunflower's favorite food, (aside from gyros and mozz sticks), that we cook here at home actually is seasoned often with basil oil so I am really excited to give him some tasty basil oil pasta! It appears its also good for our tummy aches so I'll have to try it this weekend.
Speaking of this weekend! My grandmother's burial is on Friday afternoon and I'm thinking basil tea for everyone might be nice. Well... for those that will drink it. My uncle John and his family are coming up for this as well, so I hope that everything goes well.
Goodnight all,
Tine.
that sounds so cute! basil oil, that is
ReplyDelete