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The Watercooler
Good Morning Sunday
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<blockquote data-quote="Marguerite" data-source="post: 292973" data-attributes="member: 1991"><p>Oops! I did acknowledge it was Sunday in my message though.</p><p></p><p>It's so difficult, coming and going across the International Date Line...</p><p></p><p>As for the layers of clothing - although there was the occasional drop of rain, I didn't get wet at all. It was just a cool breeze, a "lazy wind" (can't be bothered blowing around you, it goes right through instead).</p><p></p><p>Fran your tomatoes sound wonderful. If you want a tomato relish recipe, let me know. It's what I make when I have too many tomatoes and want some summer taste preserved for winter.</p><p></p><p>To make good pesto - I don't use pine nuts any more, I use cashews instead. BF2 is allergic to pine nuts. The best tip I can give you - toast your nuts first, I use a dry frypan and toss them around in it for a few minutes. And do it fresh, don't pick the basil and leave it for hours/days until it starts to go black! Then when it's all made and you bottle it, make sure there is enough olive oil to form a pool on the top, it will stop the pesto going at all mouldy or black.</p><p></p><p>I've kept pesto for months in the fridge, it also keeps in the freezer. Fabulous stuff - a wonderful treat is to spread a little on a cracker and then top it with either a slice of fresh tomato or a sun-dried tomato.</p><p></p><p>We tend to use it mostly instead of butter, as a spread on a salad sandwich. Before using, just stir in the pool of oil on top, it will settle back out afterwards.</p><p>In the fridge the oil content sometimes solidifies and it could look pale yellow and creamy - it's just 'frozen' olive oil, it's perfectly OK as it melts.</p><p></p><p>There's nothing like fresh produce you've grown yourself - a touch of luxury, priceless.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 292973, member: 1991"] Oops! I did acknowledge it was Sunday in my message though. It's so difficult, coming and going across the International Date Line... As for the layers of clothing - although there was the occasional drop of rain, I didn't get wet at all. It was just a cool breeze, a "lazy wind" (can't be bothered blowing around you, it goes right through instead). Fran your tomatoes sound wonderful. If you want a tomato relish recipe, let me know. It's what I make when I have too many tomatoes and want some summer taste preserved for winter. To make good pesto - I don't use pine nuts any more, I use cashews instead. BF2 is allergic to pine nuts. The best tip I can give you - toast your nuts first, I use a dry frypan and toss them around in it for a few minutes. And do it fresh, don't pick the basil and leave it for hours/days until it starts to go black! Then when it's all made and you bottle it, make sure there is enough olive oil to form a pool on the top, it will stop the pesto going at all mouldy or black. I've kept pesto for months in the fridge, it also keeps in the freezer. Fabulous stuff - a wonderful treat is to spread a little on a cracker and then top it with either a slice of fresh tomato or a sun-dried tomato. We tend to use it mostly instead of butter, as a spread on a salad sandwich. Before using, just stir in the pool of oil on top, it will settle back out afterwards. In the fridge the oil content sometimes solidifies and it could look pale yellow and creamy - it's just 'frozen' olive oil, it's perfectly OK as it melts. There's nothing like fresh produce you've grown yourself - a touch of luxury, priceless. Marg [/QUOTE]
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