BECAUSE... once a piggy, always a....

I miss NYC so much it's hard to put it into exact words. When I think of my life in my beloved city I almost have to fight back tears. This weekend, Mike and I are returning to my old stomping grounds for the first time as an engaged couple and I'm fighting back tears once again.

Needless to say, I've been lining up good friends and good food, well ok, mostly just good food. I know the Los Angelinos reading this might stone me to death before my flight takes off but....I feel like I've been starving myself for the past 5 months. Starving my taste buds for sure...and now that I'm returning to the food mecca of the world, I, a true New Yorker at heart, am preparing to feast.

to which she replied "XD i'm surprised you're not going to more places. you'll be here til when?"

and for the last hour i can't help but really look forward to seeing my ex-roommate, Linda. We've had some pretty peculiar eating habits. And all I want to do, when I get there this weekend, is to order take out double cooked pork, wonton in red oil, and sauteed bean sprouts from Grand Sichuan, crack open a nice, cold mike's hard lemonade and watch reruns of friends....

I'm swallowing my own saliva right now. NYC, Mike and I are comingggggggggggggggggggggggggggg

BECAUSE i haven't posted in ages....

been MIA....life's been INSANE. INSANE.

I got engaged! and we're starting to receive gifts! this is all very exciting. This past weekend, good friends of Mike and I came over for dinner and they brought along a BASIL PLANT!

and now, just 2 days later. I'm scowling the internet for basil recipes. Here is a very exciting find:

Basil Mayonnaise

Adapted from Orangette
Makes about 1/2 cup

1/4 cup packed basil leaves
2 tablespoons olive oil
1/2 teaspoon lemon juice
1 medium garlic clove, chopped
Zest of one lemon
1/2 cup mayonnaise

mmmmmmmmmmmmmmmmmmmm. time to make sandwiches :D

Recipe: Last Chance Basil Pesto

It's time to gather up all the basil left in your garden, or buy up the last bunches you can find at your local farmers' market. It's your last chance for the summery flavor of pesto.
Of course it is wonderful on pasta. Cut with a splash of mild vinegar, it makes a great salad dressing. Or use it as a sandwich spread. Pesto is also a wonderful accompaniment to grilled meats.
Basil Pesto
Makes about 1 1/2 cups
2/3 cup walnuts or pine nuts, toasted lightly
6 cups loosely packed fresh basil leaves (almost a blenderful)
3 garlic cloves, chopped
Sea salt and freshly ground pepper
1/2 cup extra virgin olive oil
1/2 cup grated Parmesan cheese (if using immediately)
Blanch the basil briefly (to preserve its color and flavor.) First prepare an ice-bath either in the sink or in a large mixing bowl. Bring about a quart of water to boil, add about a tablespoon of salt. It should taste like sea water. Submerge the basil leaves and immediately remove and drain then plunge into the ice bath. Pat leaves dry.
In a food processor or blender, combine toasted nuts, basil leaves and garlic until well-combined. While machine is running, pour in olive oil in a slow, steady stream, until smooth. Season with salt and pepper.
If using immediately, stir in grated cheese. If freezing, spoon into an ice-cube tray for individual portions, or larger containers such as yogurt containers. To defrost, allow to sit at room temperature for about 30 minutes, and stir in cheese.

both recipes from the kitchn