anybody else swimming in basil about now?
I boiled some penne, and topped it with about 17000 torn up basil leaves, olive oil, a tiny bit of seasoning.
I put nutmeg on all my green leafies, I don't know why I never thought about adding it to basil. Just a dash, or is it a pinch? Whichever is smaller.
I have regular old Corelle dishes. I filled a bowl up about quarter ways with the basil, topped it until it was half full of oil, added salt and pepper and garlic and bit of nutmeg and let that soak an hour or so.
If you are one of the WedSpaghers who've been to my house, you know about Ricotta Salata. That's the cheese I slice up and serve with honey mixed with McCormack Italian Seasoning Grinder stuff.
I shredded the Ricotta Salata and mixed it with parmesan and put that on top.
Slow Cooker Adobo
18 hours ago