EtA (and a foodie question!)
Jul. 14th, 2012 08:50 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperance(There are those who might think it not-irrelevant to my mood that the first thing I did this morning, I paid my UK accountant. Which means that I have effectively closed down my business, after 35 years. Some people might consider this a significant moment, and not be surprised if it have an impact...)
In otherer newses, I saw a huge and lovely black-and-yellow butterfly [EtA for real: I think it was probably one of these] in the park this morning. And then a hummingbird. Kansas, what Kansas?
And tonight I fed my sweetie on chicken-in-couscous and green salad and green-beans-from-the-garden; and the couscous was topped with toasted pine nuts, and it struck me suddenly to wonder, what it make a detectable difference in taste if one made pesto with toasted pine nuts rather than fresh? Or would the basil and cheese overwhelm it, or would it spoil the texture, or what? Karen thinks we should make the experiment. How say you, though, you pesto-making people?
In otherer newses, I saw a huge and lovely black-and-yellow butterfly [EtA for real: I think it was probably one of these] in the park this morning. And then a hummingbird. Kansas, what Kansas?
And tonight I fed my sweetie on chicken-in-couscous and green salad and green-beans-from-the-garden; and the couscous was topped with toasted pine nuts, and it struck me suddenly to wonder, what it make a detectable difference in taste if one made pesto with toasted pine nuts rather than fresh? Or would the basil and cheese overwhelm it, or would it spoil the texture, or what? Karen thinks we should make the experiment. How say you, though, you pesto-making people?