-> have cravings for Spanish Rice.
-> watch the sun lazily dip below the mountains. It's 4:40p, and it must go home-mustn't be late for dinner.
-> kiss husband goodbye, for a night shift awaits him.
-> contemplate doing cartwheels throughout the house because, after all, you are home alone.
-> catch up on reading a few favorite blogs (here, here, & here to name a few)
-> something not to do? Drool over Tastespotting while you are on a detox (I want to eat everything).
-> make a list of crafts to complete over the next couple months (list inception?!?!)
And of course . . .
-> tell you fine people about cilantro pesto.
I made this, took a few pics, then proceed to inhale. SO. GOOD. I found this recipe a few months ago while I was craving pesto but was suffering from a basil shortage (because sometimes I'm lazy & can't be bothered going to the grocer. You do it too). Enter stage right: cilantro.
makes just over 1 cup
½ cup whole almonds
2 cup cilantro, large stems removed (give or take a bit, depending on how you like the consistency of your pesto)
⅓ cup grated parmesan cheese
4 garlic cloves
½ cup olive oil
1½ tablespoons lemon juice
½ teaspoon sea salt
pinch- ¼ teaspoon pepper
Process your almonds in a food processor or a high-speed blender until they are crumbs. Don't let them turn into almond butter! Add the rest of the ingredients & blend. Taste, and adjust salt, pepper, oil, & lemon as you like. Enjoy on everything.
Listening to: La Blogetheque Take Away Shows