Within a couple of hours I’d baked one into this golden loaf of zucchini bread. I used a basic recipe from the Better Homes and Gardens New Cook Book. Before long, when temperatures hover in the high nineties and threaten to spike into the hundreds, I won’t want to turn on the oven for any reason so I plan to get my fill of this early in the growing season.
Freezer Pesto
-
I grow a LOT of basil every year. Not only do we use it fresh in many
summer recipes, but I dry a good portion for my own blend of Italian Herb
Seasonin...
1 day ago
1 comment:
You are making me very... very... hungry. ;-)
Post a Comment