Jan 11/16 is Pesto

11221742_10152948217034249_4340993028020990901_oI didn’t post last night because I didn’t have an image, but I named January 11, 2016 – Pesto. Today I remembered this photo in aprons from my friends Jody (pictured left) and Doug’s Fourth of July party. (Yes, that’s me on the right.)

Last night was the first time I cooked from scratch in quite  awhile. My husband (pictured center) does most of our cooking these days. But I was inspired, and it was delicious. I did vegan pesto with basil, pine nuts, fresh garlic, sea salt and fresh ground black pepper and extra virgin olive oil. We thought a touch of lemon might have made it even nicer, and would definitely add a bit of kalamata olive next time since our bites along with the olives were our favorites. It tasted abundantly fresh and delicious.

What have you been inspired to make in the kitchen lately?

I’m renaming each day this year as a reminder that each one had it’s own inspiration. Today is: Pesto


About sherijkennedyriverside

Left brain, right brain, I can't decide. After many years of successful visual arts pursuits, I'm working on my other creative inclinations. For the past 8 years, writing has been my second full time job, and it's worth every sleepless night. Sheri J. Kennedy grew up mostly a city-girl coasthopping from Seattle to rural Pennsylvania, Miami and back to Seattle. She currently resides on the banks of the Snoqualmie River in the scenic Cascade Mountains. Her heart has found its home.
This entry was posted in Community, cooking, Inspirational and tagged , , , . Bookmark the permalink.

8 Responses to Jan 11/16 is Pesto

  1. Such a nice photo of you all Sheri! I made a lovely hot-pot using a haunch of venison with lots of root vegetables and onion on Christmas Eve. Lots of red wine and rosemary too. It tasted gorgeous!

    Liked by 1 person

  2. Wonderful picture, Sheri. Tonight homemade, vegetable, beef stew is our menu.
    Blessings ~ Wendy

    Liked by 1 person

  3. Monday I made almond crusted chicken with beurre blanc and a roasted bacon/broccoli dish with a fig balsamic drizzle.

    Liked by 1 person

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