Thanks, folks, for your kind words of encouragement and many prayers. It’s interesting how the internet connects people and that complete strangers have been praying for our family. Thank you!
This post was written for last week. That’s when I took the pictures. Things are growing so fast and turning so green that if I took these exact pictures again today, they would look very different!
We’ve had some lovely weather lately.
Here’s my onions, looking good.
You may not have guessed it but these are my broccolis. I have problems with birds eating my little transplants so I have to protect them for a while.
Another rhubarb question: anyone know why my rhubarb insists on bolting so soon in the season? Does it change the flavor? This is the first year I’m going to harvest it but I’m not sure I want to since it bolts so soon.
When we’re outside most of the day, I tend to forget about preparing meals. Dishes like this sure are easy to prepare on nights like that. Pesto pasta is not something I grew up with. In fact, I didn’t really like basil unless it was in spaghetti sauce. But then the family I was a nanny for in Germany introduced me to pesto. And I fell in love. Who’d a thunk it? German’s introducing me to Italian food!
Every summer I make some pesto and freeze it. I also roast LOTS of red peppers and freeze them. I’m so sad. I’m almost out of roasted red peppers. And I won’t get anymore peppers from my garden until late August! Such a long, hard wait. At least I still have pesto!
1 pound pasta (I used ziti)
1/4 cup basil pesto (fresh or frozen)
1 large roasted red pepper, sliced (I’d have tripled this if I wasn’t so close to running out of them)
Cook the pasta according to package directions. Before draining, reserve a cup of the cooking water. Drain pasta and return it to the pot. Add the pesto, roasted red pepper slices, and enough pasta cooking water to keep the sauce moving. Serve warm or room temp.
Serves: 8 as a side dish, 4 as a main