Good morning and come on in! Today’s flavor is Red Velvet from Bones Coffee! I was seeing this in my Facebook feed all through the month of February and was tickled to receive a package in a recent Night Worms shipment!
How are you doing in all this craziness? We are OK so far, but cautious. Praying it won’t be doomsday like everyone is acting. Praying our sick and elderly are strong enough to survive it. Doing what we can without losing our minds. Hoping toilet paper is in stock soon.
I’m grateful that my employer has supported even more our remote work policy and is allowing us to stay away. I feel for those whose jobs don’t allow it and for the parents that now have kids at home with the schools being closed. These are interesting times for sure and I pray we all make it through with the least possible impact.
Other than the current events, things have been as busy as you can imagine wrapping up projects and tasks at work. This week is my last week with my current team before I start my new position next Monday. My farewell lunch with my team on Wednesday was cancelled, but that is the least of my worries. I’ve made a list and checked it twice and plan to get everything done before my departure.
On another note, my window basil is still doing amazingly well and I’m tickled to have had such an abundance throughout the winter. And my gerbera daisy just keeps flowering!
I found a fabulous recipe for pesto and I think I’ll make another batch with my trusty new food processor. It was delicious!
I heard about freezing cubes of pesto in an ice tray and I may just do that today as well, to use up the basil off my plants. I was going to bring the excess basil to a friend but with my lingering sniffles (yes, I picked up a nasty cold from the shipwreck festival two weeks ago, thanks everyone for bringing your very obvious illlnesses!) it’s best to stay put at home. I’m also rooting some clippings from my plants so that she can start her own.
I also got some seeds started! I will be planting jalapenos, sweet peppers and Hungarian wax peppers. And I’m planning for LOTS of tomatoes this year. I want to make Hungarian lecso again with my home grown produce!
Need a warm up? I’m l loving this red velvet coffee! Come visit our coffee share host, Eclectic Alli, and tell us what’s been going on! Stay healthy, my friends!
Your flowers in the window is so beautiful. I’ve started some seeds here this weekend as well. I started some two weeks ago that went into bigger pots, and started some new ones yesterday. We’ll see 🙂
I may have gotten a late start on the seeds, but I’ll try anyway.. I’m really looking forward to gardening this year.
That basil looks amazing! I grow it in the summer and I just put the pesto in small tupperware containers, enough to toss with pasta for dinner or with a bowl of potatoes. Yum!!
mydangblog recently posted…Signs of the Apocalypse
Ooh, potatoes!! I’ve just used it on pasta and I did put it on a bagel thin sandwich once. OMG, roasted redskins with pesto? Thank you so much!!
Hi Kathleen, I’m visiting from the weekend coffee share link-up. Your gerbera and basil plants look gorgeous. Their colours complement each other. too.
Natalie recently posted…Looking Forward to Spring
Hi Natalie! Thanks so much for stopping by! Thanks very much, I can’t believe they’ve done so well over the winter. And I have a black thumb!
Freezing pesto in ice cube trays work great. Once they freeze, I put the cubes in a freezer bag. Each cube is 2Tbs worth. I grow enough basil and parsley to make enough pesto for the winter, although last season was a bust. I do not add the pinot nuts until they defrost.
Thank you! I was hoping to freeze them in 2 Tbsp servings! I used slivered almonds, couldn’t find pine nuts. And this was before the grocery store madness, though I’m sure no one is stocking up on pine nuts! 🙂