I took advantage of our beautiful fall weather and went to our local Hoodlebug Trail for a long bike ride.
I was pleasantly surprised at how many lovely scenes awaited me even though most of the leaves were fallen.
I'm going to get outside as often as possible and enjoy the fall and winter beauty!
We have plenty of Basil and Parsley in the garden. The heat and sun have made these herbs very, very happy!
So it's time to make Pesto! Here's our recipe:
8-10 cloves peeled garlic
2 cups fresh Basil leaves (packed)
1 cup fresh Parsley leaves (packed)
1 cup grated Romano cheese
2 / 3 cup walnuts
3 / 4 cup olive oil
I spread the pesto onto a sheet of wax paper, roll it up like a deli sandwich, then wrap the log in plastic wrap for the deep freezer. When we want some, we peel back the plastic wrap and cut right through the wax paper, then rewrap the rest of the log.
These logs last 2 years in a deep freezer. 1 / 2 cup pesto seasons a pound of pasta or cheese for a 16 inch pizza.
These blooms are speaking to my soul this year!
Some of them are the happiest they have ever been.
I'm learning to move plants around until you find the
"right spot."
My peonies are fantastic this year after I moved them away from competing root systems. It took them a year to establish. But this year I got more than a dozen spectacular blooms!
I haven't been on the Dilltown Bike Trail for 20 years.
We used to take the boys there when we lived in Seward, PA.
I recently went to the Dilltown Herb Faire with some friends.
It was fantastic! What a beautiful selection of plants!
I bought some basil and had a slice of wonderful pesto pizza.
I took a walk down the trail and here are the photos.
I can't wait to go back for a long bike ride!
We have been making a LOT of pepperoni rolls! My grandkids love working with the dough and fillings. It's fun for them to eat somethi...
