Monday again and it's Flag Day!

 

Last week never stopped or slowed down despite rain and workmen.

Neither did we!

Tree felling consisted of removing three trees, two more very tall oaks - one

 hit by lightning and dying, one smothered in ivy which had been cut at the

 base but also looking near death's door!  The third, a smaller hickory, was

 growing into a large oak and blocking the sun. We need to keep that area

 drier. . . . . . and hopefully this will enable us to add more grass around the

 potting shed and deck areas.

Between feeding (baking muffins and cookies) and watering the tree crew of

five for two days - which BTW included a lovely young woman - I picked the

 tasty Genovese basil and made the first batch of seasonal pesto. 

There were other firsts, dahlias opening - a glowing Grandpa Ott

 morning glory. . . . . . . .

. . . . . .. and Ms. Deer, beautiful and gentle but enjoying siphoning off the

 bird seed three days in a row, so the feeder is now remaining empty in

 hopes she'll move on to another garden!

 

The rains have left and we are due to have a dry, sunny, and quite hot week.

Still working outside and, as I write, Bob is mowing the grass. I'm off to clean

the sawdust covered windows in back of the cottage.

Life is busy at this time of year. . . . . . actually any time of year

 around here.

Summer's first pesto. . . . . . . . .

For a real taste of summer, out comes the food processor (I love my

 small version which is easier to lift) and fresh pesto is made often.

It's so easy, especially when you grow your own basil and 

have several pots sitting outside the kitchen door.

They seem to make pesto from just about anything these days!

Mine is traditional Italian pesto made with basil, garlic, walnuts or pine nuts,

grated Parmigiana Reggiano cheese, a good quality extra virgin olive oil,

black pepper, and perhaps a pinch of salt at the end after taste testing.

This was my first batch made last Sunday before leaving on the trip north. 

That evening we enjoyed a little on grilled bread along with penne Gorgonzola, 
the remainder is in the freezer for when we get home. By then I should have
 plenty more basil ready to cut so I'll be making more for summer meals.

Do you grow herbs?
How about making pesto? 
You can't wrong having some on hand for veggies, pasta,
 tomato sandwiches, or adding more oil and dipping grilled bread etc.