I love basil; it smells unbelievably like summer. Every year, I grow too much basil; and every year, I try to pack in as much pesto and basil-y type lunches and dinners as I can. So far, this summer in the Pacific Northwest has been quite nice–mostly in the high 70s to mid 80s. I get grumpy when it’s too hot, (and for me, upper 80s and beyond is too hot), so for me, I live in the perfect climate. The tomatoes in my garden have yet to grow, but at least my basil is prolific.
One of the best things about pesto is not only is it super easy to make, but it freezes really well. I have placed the pesto in ice-cube trays to freeze, but I found this small, 1-inch silicone tray works really well. Plus, it has the perfect proportions and it’s easy to pop out once it’s frozen. (Regular plastic ice-cube trays do work, but silicone ones are super easy getting out food once it’s frozen.)
Grilled cheese sandwiches was one of the first things I ever learned how to make. I remember when I was about eight years old grabbing a chair from the dining room and bringing into the kitchen right next to the counter, standing on it, and watching as my mom would show me how to slice the cheese and butter the bread. We used to have it for dinner sometimes, and I thought that it was the best thing ever.
As you know, I am still without a kitchen. Eric has been working hard on trying to finish the hardwood, but with only an hour in the evening to work on it, he hasn’t gotten as far as he’d like. Good think tomorrow is Saturday! And good thing I have a dad who knows all about this and is willing to help. I am praying my kitchen will be back to normal by Sunday. However, I really shouldn’t complain. It hasn’t even been a week since we took out the carpet! Maybe God is teaching me patience…
Anyway, I haven’t cooked or baked (which is killing me!) very much this week because the disorganized and cluttered kitchen is stressing me out, but when I saw a picture on Pinterest on some type of this grilled cheese, I knew I had to make them. (And get over the fact that I my kitchen was a mess. It was no excuse not to cook. Well, at least not a reasonable one for me.) Continue reading
This summer I grew a lot of basil. And I mean a lot. So much I had to give some of it away. But of what I kept, I made pesto and froze it, so in the winter months, I have reminders of summer. Since I have quite a bit of pesto, I thought making it with a sandwich sounded pretty good (especially since in the past I’ve always used it with pasta). Oh, I am a genius! haha
This is a fantastic sandwich for a fall afternoon. You only need a few ingredients and a few moments and your sandwich is ready. Plus, if you pair it with an end-of-the-summer fruit, like apples, you’ll definitely have a fall meal. (Or even have it with a small bowl of soup.) Add as many or as few vegetables as you like. For me, I like a loaded sandwich, so I topped it with everything that I had in my fridge.