Skip to main content

Happy Problems

It has become a routine for me to tend to my plants when I get back home in the afternoon. A few snips here, a trim there and lots of watering. Occasionally, I will go hunting for little bugs with a toothpick.

So one afternoon, I found that my precious basil was badly in need of a trim. The top section has grown too heavy and the stems were starting to tilt slightly.

*Snip, snip*

And I ended up with a few young stems for transplant and ended up with a handful of basil trimmings. What a happy problem to have!

Yummy basil

But of course, I had anticipated this little problem which led me to stock up a small bag of pine nuts earlier. Now I have half a bag remaining, hopefully for another batch of pesto if my basil plant is coorperative.

Mise en place for my first homemade pesto

And also, I found a bag of frozen grated Parmesan cheese lying around.

Creamy and aromatic homemade pesto

The recipe came from my new Joy of Cooking (75th anniversary ed.). Although I was suppose to mix these all up in a food processor but I was just too lazy to pull it out from the cabinet below. So instead I reached for my blender and pesto turned out more like basil smoothie. Since this is my first time making it, I was perhaps too accustomed to the store-bought versions which are chunkier. But then again those are mostly made with cashew nuts instead. 

Now, the next happy problem to have is what I should do with this pesto! 

Comments

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Comparing Banana Breads

Most of the times, at least for the logical people, baking is the last thing on their minds as who would want their kitchens filled with hot air churning out from the ovens  in the land of eternal summer? If not for  those limp and blackened bananas sitting in their Tupperware coffins, dawdling towards its expiry, I would have happily nodded my head in wholehearted agreement. These banana were long gone their prime time for smoothies but these were ironically the best state to make banana-anything. If my helper was still around, I would have happily asked her to make those arteries-clogging Jemput-Jemput (aka banana fritters), unfortunately, she was not. So I cranked up my oven to 180 degC and got down to work. I have made banana bread many times with the recipe from Joy of Cooking ('97 edition) and was quite happy with it. So when I realised that JOC came up with a 2019 edition, I knew I need to get my paws on it ASAP and try out that version of Banana Bread.  So thanks to