Basil, I Presume?

Basil! I like the herb...its look, taste and smell - especially the smell of the dried seeds, which is very peppery! I think *Basil* is a fabulous name too. So today I'm celebrating the herb and a recipe, Lemon Basil Pasta. Any basil fans? Any herbal-garden decorators?  Photos: Herbal Patio; Basil Rathbone (the original Sherlock Holmes actor - hence the title); Herb Gift Basket (online); Framed Herbs Idea - Better Homes and Gardens; Herb Garden Markers; Lemon Basil Pasta and my recipe. Let me know if you try it!

 

LEMON BASIL PASTA  (4 very large servings)

16 oz angel hair pasta spaghetti
3 tsp. dried basil leaves, or you can used 3-5 fresh leaves (or the equivalent to the dried)
2 + Tablespoons of  fresh lemon juice (though I've used bottled in a pinch)
1/2 cup Parmesan Cheese (not the Kraft grated, but the REAL kind, shredded. I get it at Sam's)
4 Tablespoons butter or margarine, melted
1 1/2 + tsp garlic salt (more or less to taste)
1/2+ tsp black pepper (fresh grated, if possible)

Cook pasta according to directions. Drain.
Mix in butter, juice, basil, garlic and pepper in a small bowl.
Toss over pasta.
Sprinkle Parmesan over the pasta and mix in. Garnish with fresh lemon slices.

Can also add 2 cups of grilled chicken, diced.

It's good the next day too!

Gone Sour?

Lemons can be so sour. Add a little sugar and they're delightfully sweet! It's the same with decor. Yellow can resemble a bad boiled egg yolk or sweet lemon curd! Speaking of curd, below is a very easy and simple recipe. Do you like lemons to eat or in your decor?  They seem to be everywhere. 

Easy Microwave Lemon Curd

1 cup white sugar
3 eggs
1 cup fresh lemon juice
3 lemons, zested
1/2 cup unsalted butter, melted
In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.

Hot Chocolate - Thick and with Chili Pepper

Chocolate with red Chili Peppers! A couple of days ago I posted about decorating with the color of chocolates.  Chocolate and red is a classic for decor, but today I'm going to just talk chocolate (as in the eating and drinking kind).
One of my favorite things is dark chocolate with red chili peppers incorporated in.  The Mayans and the Aztecs mixed their hot chocolate with chilies.  I first discovered the dark chocolate bars with chilis at an import store years ago. Now you can buy something similar (Lindt chocolate bars) at Walgreen's!

After seeing the movie "Chocolat" on TV I wanted to drink rich, pudding-thick hot chocolate from a bowl too.  Anyone ever do that?  What other flavors do you like?   Valor brand has chocolate bars with pear, orange, toffee and banana!  They even have wonderful sugar free products and hot, thick chocolate mixes! If you prefer to make your own, here's a simple recipe.

THICK HOT CHOCOLATE WITH CHILI PEPPER

4 ounces **Scharffen Berger 99% Unsweetened Chocolate, chopped
2 1/2 cups Half n Half (can substitute milk)
1/3-1/2 cup sugar (or to taste) **use semi-sweet chocolate and less sugar if you prefer.
1/8-1/4 teaspoon ground chili pepper

Directions:
1. Warm milk in a heavy saucepan until it is hot to the touch.
2. Add chopped chocolate and sugar, whisking until well blended.
3. Add chili powder, whisking thoroughly.
4. Heat thoroughly over low-medium heat without bringing to a boil and serve.

5. Can top with real whipping cream (but why?)

Makes about 5 servings. I believe you could substitute the chili pepper with candied lemon peel. Some of you gourmet cooks help me out!  **Scharffen is American owned company. :)  The bottom photo is lemon curd with strawberries and chocolate. Click on the photo to the link, Chocolate Fool!
 

Start Fresh

i don't do Spring cleaning; i do January cleaning.  It just seems right to thoroughly clean the house while taking down the holiday mess decorations.  At the end of year i throw away or repurpose frayed and hole-ridden towels. I say "goodbye" to the cracked dinnerware and get rid of the thirteen Cool Whip bowls that have  piled up for the last 11 months and 29 days.  i chuck the chipped Teflon pans and generally get rid of everything broken, stained and completely worn out.

With the new year a day away, i want to start fresh. I'll finally toss out the old, dusty potpourri in that covered dish by the tub and replace it with potpourri that actually has a SCENT.   i will buy a new, fresh white Egyptian cotton nightgown with the money i got from taking back that horrid, unique jacket.  i have begun a fresh List:  Replace water filter in 'fridge.  Give myself a mini-pedicure because those callouses are taking on a life of their own. Remember to breathe, etc.  You get the idea.  Does anyone else to January Cleaning?  What fresh thing do you look forward to in 2010?

Toasty Sunday

I get on food "kicks."  Do you? i won't eat toast for months, then that's all i want.  That's where i am now.  We've only owned maybe, two toasters in our married life.  Our current toaster is a nice Cuisinart, pictured below.  So due to my toast kick, this Sunday there's whole wheat toast.   Of course, there's always steaming coffee, ice-cold apple snow (apple juice and honey over crushed ice) in frosted glasses....and butter.  Not just any butter, but whipped butter.  I got the recipe (below) from a wonderful old restaurant whose next generation did not want to continue.  It's not like what you buy at the store.  What will you have on your toast? 
Whipped Butter
With an electric mixer at medium speed, mix 1/2 pound of real butter and 1/2 pound of good quality margarine (sticks slightly softened) until well blended.  Beat in 1/4 cup of sour cream, a tablespoon at a time until smooth and fluffy. 

Sunday's Scripture: "I Am the Bread of Life" --John 6:48