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This year I have tried to be a bit more creative which is why I hosted YOE. We are in the last quarter now and looking back, I am so glad I did it. Not only have I had fun and met new people, but I've tried new crafts and had fun in the process. I always make at least 2 ornaments and choose the best one to send off to my partner.This month's ornament was the mouse.
First, I made this one...it is about 3 inches tall. I used a pattern that I bought last year and added a little crocheted scarf .
and this one..I was inspired by an ornament off Calamity Kim's blog. I was going to link to it but can't find it!...anyway, here is what I did...
I sent the first one off because it was more difficult to make and looked so sweet holding the little Christmas tree....but I love them both!
Sometimes you can go outside
into your very own yard
and cut your very own
bouquet of flowers to put
in a vase and set on a shelf.......
and then you smile.
Each year, I grow a bunch of Genovese basil and at the end of the summer, I make basil butter and pesto and put it into the freezer to use throughout the non growing months.
This year I made basil cubes too!
I only make them when I have a TON of basil....and boy, did I have a TON of basil to harvest! I had bought 6 plants one day and the same day, Dean surprised me with 3 more. (gotta love the man!)
We use them all summer long but toward the end of summer, they don't do as well so I harvest them. I hacked down 6 plants...painful.
I still have the 3 strongest plants to harvest but won't do that until the last possible day.
Anyway, I use the basil cubes in pestos, soups, stews, pastas...just about everything!
You will need:
basil leaves
olive oil
ice cube trays (have more than 1 handy!)
blender or food processor
small cookie scoop if you use a food processor
Harvest your basil and rinse it. Make sure to get rid of any hitch hikers.
Notice the fingers trying to get in the photo.....yeah, smack them so they go away....
Then, put all those yummy leaves into your food processor and add a couple drizzles of olive oil to get it going. Turn it on and continue adding olive oil until you get a nice thick consistency.
Make sure you use plenty of olive oil or the basil will turn black. I like it when it is a little thicker than a cream soup consistency.
Then, just pour or scoop it into your ice cubes trays. Drizzle each cube with extra olive oil to keep it from turning black.
I overfilled these so went and grabbed my other ice cube tray. I ended up filling both to capacity.
Then, pop them into your freezer for 3-4 hours. Once hard, pop the cubes out and store them in a freezer bag. Sometimes they need help popping out so I use a plastic spatula and run it around each cube. DO NOT pour hot water over the back...its messy.
This is what they look at....still pretty and green.....no yucky black stuff. 32 yummy basil ice cubes ready for service.....
I use these cubes instead of dried basil whenever possible.
One cube works fine for most things but I tend to use a couple in any soups or large dishes. For pesto, you will need 2 minimum!