Thursday, November 13, 2008
Jonathan used this basil to made wonderful pesto. He then stuffed small local squid with the pesto and served them over a bed of wilted arugula. We invited out friend Kim over and she brought tomato, lettuce and carrots from her garden for salad, the dressing for which we made with our home made vinegar. We drank Zinfandel that Dirk made in his garage with gleaned grapes.