I intended to get up early today and go to the DMV to get my new ID and voter’s reg taken care of, but my fuzzy alarm clock didn’t work so well, and I woke up at ten wondering why I felt so rested. As it’s always good to make the best of whatever happens I decided that I’d start working out a weekly schedule for myself based on how things have been going here in the last month or so. Monday, I decided, would be the day to clean the back of the house. Kitchen, sun porch and bathroom specifically. So I went out and loaded the dish washer, managing to break a bottle in the process, and then vaccumed the floor while the washer was running.
As all that put me right off the scrub-a-dub feelings, I did a little reading (Bill of Wrongs, by Molly Ivens) and decided to cook a bit since I have a bunch of things in the fridge that should either be frozen or used, like now. Sadly, my printer is out of black ink so I was resigned to running back and forth from kitchen to office to figure out what comes next, but then I hit upon the idea of printing the recipes out in red. Like a charm. Bit hard to read, but at least it saves me steps.
First up: Broccoli pesto. Now understand that I’ve always disliked broccoli. Not so much for the flavor which is okay, though not really very exciting, but for the texture of the florets. Frankly they give me the whim-whams and get stuck in my teeth like they’ve been cemented in. But I do like the stalks, and frequently, when I’m out with Gene, we’ll cut up our broccoli with me taking the stalks, which he dislikes, and him taking the florets. I sort of figured that broccoli pesto might help me get past all that, and I’m pleased to report that not only am I not suffering from the wiggins while eating it, I actively love it!
With apologies to those who do not cook the way I do (Karen, I’m talkin’ to you, babe.) here’s the recipe. Or as close as I ever get.
Chop 1 medium head of broccoli into small pieces. Cook in your preferred way for a couple of minutes until it all goes bright green and you think, “Wow, I would so love a shirt that color!” My method was to heat a bit of water in a skillet along with a tot of olive oil and a liberal amount of sea salt. Transfer cooked broccoli into food processor, and process with more olive oil and some lemon juice until it smooths out. Really, you can leave it a bit chunky if you like, no one will look askance at you.
Add garlic. I added three cloves but I could actually have used four or five and not felt overwhelmed. What you use is utterly dependent upon your tolerance for/love of garlic. Also add a liberal amount of parmesan cheese and a generous handful of whatever nuts you like. I used a mix of pine nuts and walnuts, and was very generous. More oil and/or lemon juice will help you process it all into a lovely paste.
Taste. Swoon. Now at this point you can cook up some pasta and throw a generous glob of this pesto on it. Or you can store it for later, which is what I did. If you wish to emulate my remarkable technique, take a freshly washed 1 qt. Crackovia beet salad jar and spoon the pesto into it. Smooth the top and pour a layer of olive oil on it. Cover with a freshly washed lid (the dishwasher really does a fantastic job of cleaning old jars and bottles. I really recommend it for cleaning and sterilizing storage vessels for things to be refrigerated or frozen.) and put in the fridge. Open door occasionally and smile at your brilliance.
On the list for this afternoon: Tuna cakes, chili or burgers, and maybe chicken curry. All to be mostly frozen for the future. This is what Glinda and I talked about before we moved here and I’m trying to make the effort to cut my food bills by creating my own prepared food.