When friends bring
the basil, we make the pesto. I was thrilled when a friend brought a tall clump
of basil cuttings that were larger than any plant I’d mastered. People say it’s
easy to grow, but I say it’s easier for me to eat it. I rooted some (fingers
crossed) and of course made pesto. A little trick I learned is that walnuts
make a good sub for pine nuts. They’re easier to find and less expensive on the
whole. If you have other ideas, let me know. Pesto is great on pastas, breads
and other vegetables.
This is why I went
right to basil in the index when I started enjoying a coffee-table quality book
called “Plant-Based India: Nourishing Recipes Rooted in Tradition” by
Dr. Sheil Shukla. One option: Sheero with Grapes and Basil has been a treat for
the author since childhood. It’s a warm pudding of cream of wheat or semolina topped
by fragrant basil leaves and grape slices. The photograph shows thinly-sliced purple
grapes that make me want a knife good enough to replicate the look.
Autumn in Switzerland means milk boys lead
cows descending from a season of enjoying juicy grass in the Alps. They’re
ready to give the milk that makes Swiss chocolate famous. Cocoa beans on the Milkboy
Swiss Chocolate label that also features a classic Alpine setting made me
think about how far the rainforests are from these mountains. I’d never thought
about how it’s the milk that the Swiss are so proud of in their blends. Milkboy
is thinking about stability in those rainforests so they’re using certified
product. I’ve only tried the rich powder that transforms a cup of warm milk into
a creamy cocoa experience. It was so good I could pretend there was snow outside.
Use this powdered base for other warming beverages, too. www.milkboy.com
Darragh Doiron is a Port Arthur area
foodie ready for a change of seasons, as long as it’s mild enough to support
her herb garden. Reach her at darraghcastillo@icloud.com
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