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So Long Basil

     I did it  - pulled up my crop of basil!  Got one last picking of little leaves to put on my Yellow Tomato Gallant I made for my friend last week.  He loved it! 
     Also dug up one large rosemary plant to bring in my sunroom.  This one is big enough I could put little lights on it for Christmas.  I'll find the sunniest spot.  
     I have agreed to do a culinary demonstration at the Geneva Lodge next month.  The event is called "Tastings, Wine & Herbs", it is a fund raiser for our local hospital foundation. 
      I have been pondering over recipes.  This is the biggest challenge in my culinary history.  I have twenty minutes, must serve at least 125 samples, and my kitchen is a table and whatever equipment I bring.  I made a list of all the equipment I currently have available:emersion blender, food processor, hot plate, electric griddle, roaster, microwave, crock, mixer, etc.  There is no oven for my use and I don't know how far away the hand washing sink is. 
     Cooking in your own kitchen is a luxury, you know what you are dealing with and where everything is located.  Hey, it will be an adventure.  I think I've got it narrowed down to Veggie Bundles, an appetizer made with a great blend of vegetables and cheeses with cilantro in won-ton wrappers.  I have to test it and see if I can bake my samples ahead and then hold it warm for serving. 

15 Comments to So Long Basil:

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