Still bit by the preservation we decided to harvest the majority of our basil. As we removed the stems, the intensity of the aromatics filling the house was amazing, and for some reason we developed the strongest craving for a plate of Thai Basil Fried Rice. Going a little old-school with our drying method, our leaves spent the next couple days on a couple of cookie sheets, drying in the sun.
As we learned with our black beans, what appeared to be vast cache, has dwindled throughout the day into a nice tindy amount. After crushing the leaves by hand, we ended up with about a cup and a half, which we placed into an air-tight jar. Now, I can't wait to make some marinara sauce.
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