California

California. Always inspires me to harvest, experiment, cook, can, brine and of course, to eat. We had a sweet family visit in Sonoma- long lunches, swimming, chatting and resting. Next time, we will actually pick some of those olives from the tree and try brining them ourselves. I like this tutorial- for you Cali peeps- do it for me! http://honest-food.net/2009/10/11/how-to-cure-green-olives/ /

New Home

It is amazing, but it seems that a kitty, some unpacked dishes and making some walnut pesto will make a new house into a home. Settling in and feeling good. Our new neighbors include young buck deer, lots of magpies, hummingbirds and crawfish in our little stream.

Basil Walnut Pesto Ingredients: 1/2 cup walnut halves 2 cups fresh basil leaves 2 large garlic cloves, peeled and coarsely chopped 1/4 cup freshly grated pecorino romano, parm or other hard cheese of choice 1/4 cup extra virgin olive oil Kosher salt and freshly ground black pepper, to taste Directions: Place walnut halves in the bowl of a food processor. Process until finely chopped. Add in the basil leaves and garlic cloves. Pulse until incorporated and no large pieces of garlic remain. Pulse in the grated cheese. With the lid on and motor running, stream in the olive oil. Season to taste with salt and pepper.