This week I feel like I’m cheating you out of a recipe because this one only has one step in the instructions. Okay, it has two steps but the second one doesn’t count.
Thai Basil Pesto
Prep Time: 10 Minutes (+30 mins-1 hour to let the flavors mesh)
- 1 Cup of Basil Leaves, packed
- Handful of Roasted Peanuts
- 3 Thai Chilis
- 2 Cloves of Garlic
- 1/2 Lime
- 1/2 Cup of Olive Oil
- Pinch of Sugar
- Salt and Pepper to taste
1. Combine all ingredients in the food processor and slowly pour the olive oil in.
2. Put in a bowl and let sit for at least 30 minutes to let the flavors infuse.
This pesto was the perfect goodbye to summer and basil. I think the weather agrees with me because it was Fogtown USA almost the whole day, I had to break out the sweat pants while studying at home.
(Or shall I say Karltown USA?)
We finally used up the last of the prosciutto. I do not mean to offend it, but holy moly did it last forever. I wasn’t sure if it was going through mitosis in my fridge overnight but it seemed never ending. It also doesn’t go bad for a long time so I had no excuse to throw it away.
I give myself two weeks before I find myself craving it again…but don’t let me buy it until then. Please.
(Also had to use up the last eggplant, so I remade the Panko Eggplant Caprese. Just not as fancy.)
Taylor and I had the bright idea last week that crepes after a huge lunch would make us feel better. On our way to the Richmond district, I found out that she has never went to Twin Peaks. I can’t believe she has never been to Twin Peaks. As a good friend, I detoured over the hill and showed her one of the most incredible views of San Francisco.
It also helped that there wasn’t a cloud in the sky.
PS: I never really felt like a tourist in my own city until I paid to use one of the sight-seeing machines.
My favorite crepes are at Genki Crepes on Clement St., they are the only place I know of that will put cheesecake inside. You have not lived until you tried a crepe with cheesecake.
Strawberries, bananas, nutella, cheesecake and light whip cream.
Double-fisting the crepes Jersey style. I forgot the reason for this picture but I believe it is because I wanted to show you how huge they are. To be honest, we only ate half before feeling like a mistake was made. They were so delicious but these crepes are definitely for sharing.
Have you tried these Asian drinks? It comes with a marble at the opening and you have to use a tool that comes with it to pop it in, then everything carbonates and the marble is stuck in the middle of the opening. I made it much more complicated than it actually is but they so remind me of my childhood.
Taylor lives the dangerous life. She picked the Melon flavor which we both never heard of before.
School has been really hectic and I find my thoughts going back and forth if I should keep blogging or not. Believe it or not, it requires at least 20 hours a week if I’m doing it the proper way and not half-assing everything (like I have been doing the past month). Between recipes, taking pictures, writing, editing, commenting and behind the scenes problems, I sometimes feel like a unpaid intern at my very own show. However, I love communicating with all the other bloggers in the world. It really gives me something to look forward to early in the morning. I love going back and reading my old posts and seeing what I did or ate that day. I love seeing how my direction of a writer has went left, right and into a completely different direction. Finally, I love hitting the goals I made when I first started blogging. It’s like a PR for runners. I feel accomplished.
Bloggers, do you ever feel run-down? Anyone want to share their pesto fusion concoctions?