I have pesto in the studio freezer. I have pesto in my fridge. I have pesto in my freezer. My DiL has the rest of that black plastic bag that has what I didn't use of the basil , sitting in her kitchen. It's her turn now.
First I used my food processor, which I jointly own with my DiL. I wasn't completely happy with it, so I transferred to my Ninja. I didn't like that either, so I went back to the food processor. By the time I finished,I had olive oil and basil on all of the
surfaces of my tiny kitchen. It was a worth while project and I will have pesto for months, if not years. I have a new way to .present my challahs. My son likes his in a loaf shape so they can use it for toast. My grandsons like to be able to pull the challah
,not using a knife. So now, I make medium size balls of the dough, like monkey bread, and put that in a bread pan. After rising and baking, the grandsons can just pull balls out and my son can cut his into slices. Everyone is happy. Our weather has been ideal.
I had to get through the wettest and coldest June, July and August to have this beautiful summery weather in October. My tomatoes are still ripening on the vine and I have a few pattypan squash still hanging on . I understand that now is the time to plant
garlic. I was too late last year. I need to plane a lot of garlic. With the apples from Bob's tree, I made rhubarb / applesauce .I like the leaves of rhubarb and that was the only reason I was growing it.
I love the big floppy leaves. I only cut them down for the fruit because it bothered my grandson that I was wasting the stems. It does go well in the sugary applesauce. I'm a sweet applesauce kind of gal.