Sunday afternoon I made the excellent decision to sit outside and enjoy a simple lunch.  It's 4 days later and I'm still thinking about how good it was.

This moment is coming to each of us. This video said a few words to me.

Looks like Royal Wood is coming to Victoria with Hannah Georgas October 7th , I'd like to take in that show. Anyone want to come?

Heather and Jon have inspired me to try my hand at making fresh pesto from my basil plants.  So tonight was the night!  I cut my basil plants down to their lowest leaves and managed to collect 3 cups of basil.  One recipe, and a blender later we have home made pesto.  On first taste it is a wee bit salty but on second taste it is delicious.  Now to make some gnocchi...

The picture doesn't do it justice, it is intensely green. So GREEN

The Pesto Recipe

• 2 cups packed fresh basil
• Just over a 1/4 cup of olive oil
• 1-2 cloves garlic
• 1/2 tsp salt
• Pepper to taste
• 1/2 cup parmesan cheese (bulk section type stuff)
• 3 tblsns pine nuts or blanched almonds
• 2 tblspns freshly grated pecorino romano cheese (or fresh parmesan from a chunk of cheese)

Blend it all together, taste, alter to what you like, but that is how we do ours!

I didn't have any pecorino romano cheese so I just skipped that part. Of course I haven't eaten all the pesto so the plan is to preserve it in the freezer in a yogurt container. That said I hope to eat it very soon.