Soft Style German Pretzels

 

Herb German pretzels

I remember making soft pretzels for the first time in my 8th grade home economics class. In my small cubical kitchen with the electric stove that took hours for water to boil, I honestly fell into another world of pure contentment every time I walked through that classroom door when I attended Anacapa Middle School. I learned to make muffins, cookies, breads, sauces, chicken cordon bleu, pasta dishes and my teachers family recipe for German soft pretzels. That class was such an escape for me, I liked school don’t get me wrong it was just that my time in that particular class was truly a foundation builder for me, I effortless earned my A+, my teacher had my full attention and dedication every day during those extraordinary 90 minutes. I learned that baking recipes should be measures in grams because 1 cup of whole-wheat flour weighs differently than 1 cup of all purpose flour or 1 cup of cake flour, I suggest you all get a digital scale and see just how different the weights are. I also learned that when making pretzels, fresh baking soda was key as well as doubling the amount called for. My teacher said it added an extra chewiness to the outer skin of the pretzel and helped to develop the deep golden color along with the egg wash.

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This past weekend I asked my family if they wanted to help me make a batch pretzels, my daughter, Paige, jumped up and excitedly did the “I’m going to help mommy in the kitchen dance.” Lots of butt wiggling, some jumping spin tricks too. Her brother, Andrew, took a pass he just received a new lego set and that was his center of attention for the day. My husband was thrilled; he’s a really good pretzel maker it has to be because of his German heritage. I believe soft pretzels have to be my husband favorite snack food; he loves them more than salt and pepper potato chips. His all time #1 nostalgic type pretzel are the ones served at Disneyland, they are in the shape of Mickey Mouse. Ok, I cannot lie I like them too.

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My Daughter also has taken to making pretzels like her father, so I am even more convinced it’s in her blood. She was rolling the dough out with her hands, stretching and lengthening it with every pass. Paige carefully took the snake like dough ropes and made the shape of the letter U to start then she crossed the ends over the required two times and then secured the twist to the big loop. Time after time she got a little bit better, she was in a fierce competition with her Father to see who could make the most pretzels- I’m giving the win to her, she’s adorable and she throws better fits than her father. I did overhear her at one point saying “daddy, I love helping mommy cook it’s so much fun” to which my husband replied “well, Paige now you can be mommies Sous chef, her all time helper.” She replied “ I like that and it means I get to be her taster too.” I’m blessed what can I say I have a mini-me.

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Here are a few tricks I learned from my teacher and I am glad to share them with you.

  1. Use bread flour instead of all-purpose flour, the bread flour has more protein than all-purpose flour, which helps the gluten bonds develop. When you want a chewy or elastic texture this is your go to flour.
  2. Always double the amount of baking soda in any soft pretzel recipe. The average recipe calls for 2/3 cup in 10 cups of water, add 1 1/3 cup baking soda, it helps the dough swell quicker in the boiling water. It also dries the outside a bit so the dough browns better with the egg wash in the oven.
  3. Oven should be set to 425F (the extra baking soda is going to make it brown faster) and use the convection setting if your oven has it.
  4. Use Kosher or sea salt.

There you go, secrets to an amazing soft and chewy German style pretzel.

 

This time I changed the seasonings up a bit, on half of the batch I did the traditional egg wash with Kosher salt but the other half I used the egg wash and sprinkled my everyday seasoning on it. Talk about a different flavor but a truly wonderful one at that. Salt, pepper, granulated garlic, granulated onion, and parsley. That addition along with the baking soda’s acidic wash was unbelievable, I hope that you try it some time. I included my every day seasoning too along with my pretzel recipe. Grab some deli style mustard or make a smooth and creamy cheese sauce and enjoy the fresh flavors and surprising fun you will have making fresh German style pretzels.

Cheers!

Soft Style German Pretzels

DOUGH
  1. 1½ cups warm water (105-110)
  2. 2 tbsp sugar
  3. 2 tsp Kosher salt
  4. 2½ tsp or (1 pkg) yeast
  5. 4 cups bread flour
  6. 4 oz melted unsalted butter
WATER BATH
  1. 10 cups water
  2. 1 1/3 cups baking soda ( do not double this amount, it already has been for this recipe)
EGG WASH
  1. 1 large egg yolk beaten with 1 tablespoon water
TOPPING
  1. Kosher salt or sea salt

Instructions

  1. In the bowl of your stand mixer add the salt, sugar, melted butter and warm water. Mix with a whisk until sugar and salt dissolve. Sprinkle yeast in water and give it a quick mix with the whisk, let set for 5 minutes. Add all the flour to the yeast mixture and with a dough hook, mix on low speed until combined, then raise the speed to medium and let mix for 8 minutes.
  2. Take dough out of the bowl and set it on a clean dishtowel. Oil your mixing bowl lightly and return the dough to the bowl, turning once to make sure the dough has an even coat of oil. I like to use grape seed oil. Cover bowl with plastic wrap and place the dish towel over it, let it rest in a warm place in your kitchen for about an hour. It should be doubled in size.
  3. During the rise time, line 2-4 baking sheets pans with parchment paper and lightly spray with cooking spray. Bring the 10 cups of water and the baking soda to a boil in a large pot. Pre heat over to 425 F.
  4. When the dough has risen, lightly oil your work surface, turn out the dough and divide into 8 pieces. For large pretzels, roll out each piece of dough into a 2 foot rope. Make a U shape and flip ends of the rope across each other two times to make a rope twist and press onto the bottom of the U to create the shape of a pretzel. Place onto the baking sheets.
  5. To make mini pretzels take the 8 pieces of dough and roll each ball out a few times until you get a t 4” log shape, divide that into 3 pieces, roll each dough piece into a rope shape, make the U shape and flip ends of the rope across each other two times to make a rope twist and press onto the bottom of the U to create the shape of a pretzel. Place onto the baking sheets.
  6. Very carefully place the pretzels into the boiling water, two at a time, for 30 seconds; I lightly flip them over at the 15-second mark. Remove with a slotted spoon and place back on the baking sheet, brush the top of each pretzel with the egg & water wash then sprinkle the pretzel with your salt.
  7. Bake 20-25 minutes for the large pretzels 12-14 minutes for the small pretzels or until golden brown. Watch carefully a golden brown pretzel can burn very quickly.
  8. Place on a cooling rack.

Everyday Seasoning

Ingredients
  1. 1 cup Kosher salt
  2. 1 tablespoon granulated garlic
  3. 1 tablespoon granulated onion
  4. 1 tablespoon fresh ground pepper
  5. 1 tablespoon dried parsley

Instructions

  1. mix well and store in a jar or zip top bag.
Notes
  1. A few other ingredients you can add to change up the flavors are: dried rosemary, mustard powder, cumin, dried basil or chili powder.

Barbecue Tri-Tip

Santa Maria Style Tri-Tip

Welcome to California’s pride and joy of barbecue! This small to medium-size triangular muscle of the bottom sirloin subprimal cut (my God that was exhausting) screams for a good amount of spice, smoke and heat. I have done the official research and the credit needs to go to one man for making it as popular as it is today here in the golden state. Otto Schaefer marketed this cut back in 1950 in Oakland, California. But as far back as 1931 the cattlemen of the central coast, the Santa Maria area, were barbecuing meat on strings over hot coals with basic seasonings. Then the adoption happened Tri-Tip became Santa Maria’s ” signature pride and joy cut” truly barbequed beef was launched into a new territory. Go ahead, Google “Santa Maria Style BBQ.” I dare ya, oh and have a towel ready, you’re going to drool and go racing out to your nearest butcher to obtain this precious low-fat, full flavored cut of beef. I have two in my fridge right now about ready to kiss the grill any second.

 There is a bit of a disappointing part, many butcher shops east of the California/Nevada/Arizona border do not market the tri tip cut-you’re going to have to ask for it. This is where you will start to build a relationship with the specialist; a butcher, a professionally trained expert in the animal protein world. If you already have a good relationship with yours it’s going to get even better. I don’t know a butcher around that does not want to market the “next best cut” and tri tip will do it in spades. I’m also guessing you will be able to purchase it for quite a bit less than us right now I paid about $9.95 a pound. The secret is to not overcook this marbled fat flecked beauty. Medium is about as done as you will want it. The soft pink hue throughout its center is the signature look with its crusty pepper, garlic, salt and onion seasoning that perfectly kisses the char marked and smoked tri tip is out of this world.

PFC. Dunbar United States Army
PFC. Dunbar
United States Army

My son, Sean, has the say on this share, he’s kind of nuts over my barbecue seasoning and knows it’s one of my secrets. Before this entry is published I will send him the ingredient list so I can uphold my end of the bargain to let him know first above all others. I created my seasoning blend about 15 years ago, yes I was happily barbecuing away at age 24 living in my tiny two-bedroom home with my son Sean trying to make it as a single mom living humbly, very humbly. I would save my money all month I would budget correctly and buy one tri-tip then I would do the sin of the earth, I would cut that piece of beef into three smaller pieces so we could eat barbecue almost every Friday.

I would make a small pyramid of charcoal briquettes in my weber kettle grill then with a small well in the top I would crumple some newspaper and light it. When the coals were blazing red and covered in heavenly white ash I would place the grill grate over the coals and lightly oil it using a few paper towels crumpled together and soaked in a bit of cooking oil held with tongs and brushed over so the meat would not stick. I would wait about 10 minutes for that grill to get searing hot. Then I would throw a few mesquite wood chunks (not chips) on the hot coals just moments before the meat was put on the grill, quickly the backyard filled with sweet mesquite smoke the black pepper, garlic, onions and chili spice too. The sizzling and popping sounds from the searing meat and fat (I just drooled) were the symphony of a perfect Friday night Mother and son tradition. I would let that small portion cook on the grill for about eight minutes then I would turn the meat over and cook the other side about eight minutes longer. When it was ready I would take the tri tip off the grill and give it a good 10 minute rest time before slicing it. My choice is to slice it against the grain so the meat is most and tender, I would also make my slices about a ¼” thick, traditional tri tip cuts are about ½” thick. Sean would be waiting at our table in his seat just smiling away, as he ate I would watch my son melt in that tri trip’s smoky mysterious taste. I loved those Friday night dates with him, when he comes home on leave from the Army this one of the first meals he asks for.

If I was grilling a whole tri-tip it would be cooked a bit differently I would set up the charcoal in an indirect method, hot coals on one side of the kettle, empty space on the other. When it was time to put the meat on the grill grate you place it on the side without the heat directly below. Put  the lid on and position the vent holes over the tri tip to: draw the smoke around it further to add to the richness of the flavor, have the vent holes about 3/4 way closed. After about 45 minutes it was done and off the heat with a resting time of about 10 minutes. If you’re using a smoker 225° for about four hours with good mesquite, apple, or even pecan wood but only for the first two hours. Adding wood chunks will produce one heck-of smoke ring; it’ll be a gem! Get out your grill, clean it down, oil the grills grates and go see your butcher.

Cheers!

Tri-Tip Seasoning

Ingredients
1.    4 tablespoons Kosher salt
2.    4 tablespoons light brown sugar
3.    1 teaspoon paprika
4.    1 teaspoon ground pepper
5.    1 teaspoon ground cumin
6.    1 teaspoon dried oregano
7.    1 teaspoon dried parsley
8.    1/2 teaspoon turmeric
9.    1/2 teaspoon onion powder
10.    1/2 teaspoon garlic powder
11.    1/4 teaspoon chili powder
12.    1/4 teaspoon ground cinnamon
13.    1 teaspoon cornstarch

Instructions
1.    Place all ingredients into a zip bag or a jar with a lid and shake well. Store in your pantry or spice cabinet.

Notes
1.    This seasoning is also amazing on pork, chicken and lamb.

Home Made Ice Cream

For years I have tried to make ice cream! Now really, how hard can it be? Hard! Either it’s too icy, too fatty or just not flavorful. However on a recent trip to Charleston South Carolina, I asked a pastry chef what was her secret? She said it’s in the milks and then in the bloom time-what is that? Walk me through the process, please. Would you believe it, she did! I learned that the French style (egg yolk based) is the best for ice cream. Half of the problem is the texture; and, that rich, creamy custard base is exactly what achieves the silky feel.

What to choose for the flavor; well, that is a tough pick. I’m a purist I prefer simple ingredients: vanilla beans that are plump and have possibly been sitting in a mason jar filled with Basil Hayden’s Bourbon for say maybe six months. Or, fruit picked at the peak of freshness and flavor. Peaches have just come into season here and they are amazing this year I see pints of peach ice cream in my future.

Now for the ice cream maker, long ago and far away, an old, banged up and battered, well-loved White Mountain hand crank ice cream maker was a staple during summer time. My backside would have frost bite from sitting on top of that machine for what seemed like hours. I’m going to pull a Sophia from Golden Girls moment on you. Picture it Ojai, California summer 1978 I’m three years old and it’s about 100° outside in the shade. My grandfather has just picked up ice and rock salt; my grandmother has just made the ice cream base. Outside on the patio, the ice cream making station was created. The frozen silver canister with its paddle was placed inside the wooden barrel ice cream maker, the ice cream base was added to that canister then the lid was attached and the sides were packed with ice and rock salt. A few folded burlap sacks sat on top of it keep it insulated. My Poppa would then grab a grandchild of his choice_ usually it was me_ and plop me on top of those burlap sack. Why you ask? Because my backside was small enough to sit on top of those burlap sacks on top of the ice cream maker holding the ice and salt in place. Poppa churned the ice cream until it was thick and frozen to perfection. When he was finished he, would throw me in the pool so my backside would warm up. Good times!

It was worth it! His vanilla ice cream tasted like nothing I have ever had. Unto this day I have still been trying to get it just right. So with the tricks of the different milks and the tip of bloom time (see recipe) I was given in Charleston by that pastry chef I came home and bought a Cuisinart ice cream maker and got to work. I came up with a recipe that used three different milk types: whole, half-and-half and whipping cream. It’s that balance it creates folds cream not milk crystals.

I hope you enjoy this recipe and please let me know how it works for you. I just visited the White Mountain ice cream maker website_ I’m thinking of getting one, I have twins their backsides are small just perfect for sitting on top of the ice cream maker! I could make a lot of ice cream this summer.

Cheers!

 Real French Vanilla Ice Cream

1 ½ cups whipping cream

1 cup whole milk

½ cup half and half

1 1/3 cup granulated sugar

4 egg yolks

1 whole vanilla bean

Pinch of salt

Optional: 1 cup chopped fresh fruit, ½ cup chocolate chips, 2 tablespoon fresh herbs, ½ cup jam or jelly, ½ teaspoon flavoring of your choice.

Directions:

Combine all three milks, sugar, and the pinch of salt in a medium saucepan.  Split and scrape the vanilla bean place it in the pot too.  Heat over medium-high, stirring occasionally, until the mixture is warmed through, do not boil just tiny little bubbles should form around the pans edge.  Remove the pan from the heat.

In a separate bowl, whisk the egg yolks until smooth and pale in color.  Slowly pour 1 cup of the warm milk mixture into the bowl with the egg yolks, whisking constantly this will temper the egg yolks so you won’t have scrambled eggs.  Return the entire mixture to the saucepan and place over medium heat.  Cook, stirring constantly and making sure to scrape the bottom of the pan, until the mixture thickens slightly and coats the back of a spoon (about 170 F).  Pour the ice cream base through the mesh strainer into the bowl; place vanilla pod back into the strained base, let the custard cool slightly, then cover and refrigerate until completely chilled (24 hours). Remove the vanilla bean before churning, add optional ingredients if wanted then follow the manufacturing directions of your ice cream maker and enjoy.

 

 

 

Caprese Salad

 

Caprese salad, the beautiful Italian dish meaning “Salad of Capri.” By far you cannot find a salad any simpler that this fresh and flavorful creation. Thick slices of fresh mozzarella, garden grown tomatoes, lush green basil leaves and then add a little salt, pepper and some olive oil and a drizzle of balsamic vinegar too. I asked my friend Francesco who owns Sapssos Cucina Italiana what is it about this creation that honestly makes my eyelashes flutter and my bellyache with hunger pains? It is because Caprese salad resembles the colors of the Italian flag: red, white, and green. What Italy is all about is there on your plate.

Oh he’s right, the creamy mozzarella cheese, you can taste the fresh milk and its silky texture just melts with every bite you take. The sweet and acid burst of flavor from the seasonal tomatoes, honestly this salad is the reason why I grow so many varieties of tomatoes in my garden. I want to know is the Roma or Beefsteak the perfect tomato for this dish or is the Japanese Pink, Brandywine or possibly the Black Truffle tomato? Right now all my tomatoes are still slightly green and not quite ready for the salad bowl, however your area farmers market should have some beauties!

Farmers Market Tomatoes

I believe this salad should start a meal, an antipasto, not a side dish to be added to your plate and not as an end of the meal; this is where your feast needs to start. Have a simple bowl of al dente pasta with a bit of shaved parmesan cheese and olive oil then to drink a lovely Chianti my pick would be Gaetano D’Aquino Riserva 2010 I promise your lunch or dinner will be perfect. Make sure to use a sharp knife when chopping the basil it will keep from bruising the basil leaves and the slices of tomato need to be on the thicker side I like a 1/2 inch slice. If you can find it purchase the mozzarella in a long log shape or the small mozzarella balls that is packed in water for freshness, sometimes they are packed in olive oil with herbs and spices- thats a good option too.

 

All of this has made me very hungry and I have the perfect tomato sitting in my fruit basket that is calling to me. Oh I forgot please, please, please I beg you- do not store your fresh bought or picked tomatoes in the fridge. That will ruin them. They like fresh air and room temperatures maybe put an unripe peach next to it and watch the magic that happens as the tomatoes helps ripen that peach in a matter of days. Food is magical, not only on the science front but on the sheer magic it holds and its ability to awaken senses you never knew were possible. To the Italian creative genius that coined this salad, I thank you, my taste buds thank you and my wonderfully hungry belly thanks you too.

Cheers!

Pesto and a Memorial

 

In my family, I have a countless numbers of cousins (over 500) some are older and some are younger, but I love giving the title of Aunt or Uncle to the cousins that have touched my heart, my Uncle Dusty was one of those very special people. Born Harvey Rhodes in 1918 he became the one and only love of my Aunt Patricia. My Aunt Pat is on my Mother’s side of the family tree, my Grandfather  (moms dad) was my Aunt Pat’s Uncle. My Mom and Aunt Pat grew up as “sisters” so it was only natural for my sister, Elizabeth and I to call her  “Aunt”. Good lord I hope that made sense.

My Aunt pat and Uncle Dusty
My Aunt Pat and Uncle Dusty, photo courtesy of family records.

Every summer when my sister and I were growing up our Mom would pack our bags and the car up for the long 7-hour drive from Ventura to Sonora, California. There, on Old Phoenix Lake my Aunt and Uncle had a 5 acre piece of land with a beautiful home, garden, boat dock, geese, ducks, swans, deer, squirrels and freedom. I could be so free up there in that red clay dirt and that tulle lined bank. There was not a summer that went by with out the fishing tournament or the canoe floating book reading parties but the best part to me was the cooking. My Uncle being Italian had many, many recipes but my favorite one was basic and simple pesto pasta. My Aunt Pat was the Chef of the family, she took his directions/recipes and gave every dish her personal touch and love.

Their garden was massive in size it had to be 100 feet long by 20 feet wide with this 12’ tall protective deer fence. Inside the fence grew basil plants as high as your waist 10-20 of those graceful and peppery fragrant plants grew. Next to those were the rows of good sweet summer white corn, on the far right side were the most beautiful rose bushes (over 25), my Uncle planted all of those for my Aunt and they were stunning. Through the middle section was the prize of the garden, the tomatoes: cherry, Roma, beefsteak and some wonderful heirloom variety. The job my sister and I were tasked with after breakfast while we were visiting was to get our garden pails and go harvest the tomatoes. As we were walking out of the house I would swipe the saltshaker and tuck it into my pocket. Through the gate into that garden we would go, we harvested tomatoes until our pails were full and when the heat of the morning finally got to us we would dump one of those tomato filled pails into our outstretched shirts. That empty pail was filled with water from the garden hose, there we would sit down in the middle of the basil plants and secretly eat the tomatoes and watch the garden snakes slither by. The procedure was this; wash the tomato in the water, sprinkle the salt on the tomato, wrap it in a fresh washed basil leaf and repeat about 100 times. Then re-pick some tomatoes and take them into the house. There was something about those fresh picked sun warmed tomatoes, the juicy and bursting sweet like sugar taste and that smell, the unmistakeable woodsy, sweet, fresh tomato scent. I can truly say a fresh picked tomato from the garden is one of my favorite flavors and scents.

Kate's Curious Kitchen - Photograph by Whitney Hartmann

 

Meanwhile in the kitchen, my Aunt would have the big oversized pasta pot on the stove bubbling away with a good handful of salt and long glug (her measurement) of olive oil in it. She would then add the cut angel hair or small egg noodle pasta to the boiling water. While it was cooking away the food processor was brought out and handfuls of freshly picked and washed basil leaves would go into the bowl. Warm toasted pine nuts sat in their bowl along with fresh crushed garlic, grated parmesan cheese, olive oil, salt and pepper. The blades started to spin and in went the ingredients- to this day there was never a recipe card it was all done by memory. The pasta was drained and cooled, then a bit of olive oil added with that a light toss or two with the pasta forks. Then the magic started to happen which always seemed to coincide with a  S.F. Giants baseball game being on the radio or TV. Small scoopfuls of that fresh made pesto were added to the cooled pasta and the big wooden pasta forks were used to toss it around. Next, a handful of forks were placed out on the counter, one for each of us. Throughout the day we were allowed to take a taste and add a little of this and a little of that, it was a family made dish. My addition was always more olive oil, my sister was more cheese, and my Uncle was salt and more pesto. After a few hours it was perfect and into the fridge it went. We ate that pasta for the next 3 days weather with breakfast; lunch or dinner it was a staple and something I always looked forward to.

My Uncle Dusty gave me one of the most precious gifts and that was his time. My parent’s divorce truly crippled me, I was 7 when it started and I was 13 by the time it was over. Just getting away and escaping to a place where freedom was the everyday norm healed and rebuilt my soul. On the lake at sunrise with my Uncle I learned the art of tying on a hook. I learned to trust and quiet my breath, I listened to the water, birds and that special sound an early morning crisp breeze makes through the long and bending tulle reeds. I also learned how to throw up over the side of the boat the first time I had to clean my own fish; hey I was 7 years old, forgive me. I was taught to fish only what was gong to be eaten and to return the prize winning bass back into the water because if they had lived that long and gotten that big they were important to the lake and not our dinner plate. My uncle shared the lessons of classic music with the great like Benny Goodman, Glen Miller, Tommy Dorsey and Louis Armstrong. I think if there was ever one music genre I could not live with out hearing it’s the Big Band Era music and I owe that all to my Uncle. I learned how to keep score while listening to his beloved New York turned San Francisco Giants baseball games. You want to know something amazing? In his storage are binders and binders of hand written score cards for every game ever played, his father started it and he continued it- I’m not kidding every game.

Dusty gave big enveloping hugs and lifted you off the ground with them, that honestly meant more to me than anything, I was loved and safe that’s all that really matters, right? Nightly slide shows were shown, I traveled from China to Brazil to Kuala Lumpur to Italy to England to Hawaii to Alaska to Argentina the Bahamas and then to the Mediterranean- I loved those nights! I was lucky, I went to his Lion Club meetings and learned the art of making good Cioppino. It was all about the fresh clams, muscles, shrimp and white fish, wine, small wooden boat oars to stir the giant pots and all the tall tale stories that went with it, those were absolutely priceless moments in my life.

Every evening 5 o’clock was cocktail time out on the deck of the house overlooking the lake there I was schooled on the proper amount of bourbon or scotch to be poured over crushed ice and then the fun part!  My job was to insert the gas cartridge to the seltzer water bottle, bubbles, bubbles and more bubbles flowed in the water. For us kids we had our cocktails too- apple fizzy water. A cocktail glass filled with crushed ice, apple juice and seltzer water. I would prop my feet up on the deck to mimic my mom and sip my drink and watch the sun set on that lake along with all the days fun.

 

This is a post I could let go on and but that’s where my Uncle will always be with me, in my heart, my food, my stories and somewhere on a lake quietly fishing the day away. Thank you for your love, compassion and lessons Uncle Dusty and above all thank you for always welcoming me into your home every summer when I was growing up, you just let me be a kid and play the summers away. I love you and I will miss you very much.

Cheers to a full and wonderfully lived 96 years of life Uncle Dusty!

Pesto Pasta

3 big handfuls of Basil leaves, washed and leaves plucked from the stems

4 Garlic cloves

¼- ½ cup Parmesan cheese, fine graded

Salt and pepper- to taste

½ cup Toasted pine nuts

½- 1 cup Olive oil

Set your food processor up using the chopping blade. Place half the basil leaves, pine nuts, garlic and olive oil into the container. Pulse this a few times, about 30 seconds, the pesto will be chunky, not smooth yet. Add the rest of your basil leaves and then pulse for an additional 30 seconds. Look at your texture if it is too chunky or grainy pulse a few more times and if needed, add a bit more olive oil.  Add in the grated cheese, salt and pepper to taste. You can add a bit of lemon juice if you would like. Continue to pulse until desired consistency is achieved. Use right away or store in the fridge in a container with a tight seal. You can also freeze pest for up to 6 months.

Post Note

In a few weeks I will be traveling back up to Sonora with my Mother, sister and my two youngest children for a visit to Old Phoenix Lake. I will be taking many, many pictures and posting them here on my blog and my Facebook page. You will see my favorite candy store in Columbia, the little stores in Jamestown then the small and quiet town of Sonora, the college where my Uncle was the first President. The quaint museum that my Aunt and Uncle donated thousands of hours to, the small pottery stores, the unique mountain book shop- everywhere I grew up you will see. I feel its the best way I can honor him, its the best way to heal a very sad heart.

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