Posts Tagged ‘basil’


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Actually it is not so much that the roots are submerged as they have emerged. After a certain person picked basil leaves to make some pesto, I took the mostly bare stems and placed them in water next to a window. There were just enough leaves left to absorb the light and spark some root growth.

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Fresh basil and garlic soon to become … (drumroll) … pesto! Have a good day, folks. 🙂

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It may not look like much but I am rather happy with this pot of basil. It began as a handful of stalks after Steve and his cooking crew had picked a bag of basil clean in preparation for his pesto. There was just something about the branches that called to me that day. I thought the mass would make a great picture and I wanted to keep them upright so I placed them in a glass. And then, of course, I could not help but wonder what would happen if I actually placed water in the glass. I took some photos and then tucked the glass away. Then lo and behold, I peered into the glass one day and what did I see but roots! I let the roots grow and even added a tiny bit of fertilizer and then soil to the water. The roots grew long and strong and new leaves unfurled. Until finally I could plant this … everlasting plant … in a new pot of soil. It’s the little things … 🙂


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Thai basil flowers and leaves in a dish awaiting olive oil.

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6 medium strawberries

1/2 teaspoon of sugar, plus extra pinch

splash of red wine

1 tablespoon lemon and/or lime basil leaves, chopped

Hull strawberries.  Slice in half.  Place in medium sized bowl.  Add 1/2 teaspoon of sugar and splash of red wine.  Gently toss until strawberries are well covered.  Place in shallow bowl or in center of a plate.  Sprinkle with basil leaves and the pinch of additional sugar.  Enjoy morning, noon or night.

Recipe and images by Cynthia Staples.

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Stack five to six slices of bacon.  Cut along short end into smaller pieces.  Then cut those slices in half to make chunks.  Toss into cold cast iron pan and cook over high to medium-high heat until brown.  Remove browned bacon pieces and set aside.

While bacon is cooking, dice half a medium onion and set aside.

Once  bacon is cooked, add 1 to 1 1/2 pounds of large peeled and deveined shrimp to bacon grease.  Cook until shrimp are  pink, 1 – 3 minutes.  Remove shrimp.  Add onion to remaining oil, cook for 1 – 2 minutes, then add two cloves of minced  garlic.  Stir and cook for an additional 2 minutes.  Add one 14.5 oz can of diced tomatoes to pan.  Stir to mix onions, garlic and tomatoes.  Add 1 T tomato paste and mix in.  Reduce heat.

Add herbs of your choice (italian seasoning, oregano, etc.) salt and pepper to taste.  Add cayenne pepper to taste if you want a little kick.  Add in six to 7 leaves of fresh basil, cook over med heat until sauce thickens a little. Add bacon and shrimp and heat through.  Add more salt and pepper if needed.

Serve over pasta of your choice.  Thin spaghetti or thin linguine are good choices.  Or just serve with rice and good, crusty bread to dip in juices.

Photography copyrighted Cynthia Staples.  Recipe copyrighted LMM.

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