I used up the last of the season’s basil making pecan pesto. I’m not thrilled with the result. It takes a little ‘grassy’ to me. I’m bummed that I used all of it in the experiment. I’m going to try to transplant 1 of the plants in a pot and keep it indoors and hopefully have basil throughout the winter.
I also made pumpkin spice vodka. I have 3 recipes. The first one turned out really good but it was very sweet (using Torani Pumpkin Pie syrup). The second recipe using pumpkin puree is getting sassy in the fridge. Depending on the flavor of that one, I may try a 3rd recipe that uses real pumpkin. Every fall I try my hand at recipes I’ve never made before. I’d like to do a Greek smorgasbord (dolmas, spanakopita, falafel). I can’t think of anything I’ve never made but have always wanted to…suggestions?
I also made pumpkin spice vodka. I have 3 recipes. The first one turned out really good but it was very sweet (using Torani Pumpkin Pie syrup). The second recipe using pumpkin puree is getting sassy in the fridge. Depending on the flavor of that one, I may try a 3rd recipe that uses real pumpkin. Every fall I try my hand at recipes I’ve never made before. I’d like to do a Greek smorgasbord (dolmas, spanakopita, falafel). I can’t think of anything I’ve never made but have always wanted to…suggestions?
