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.