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Nov. 20th, 2009 06:34 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
coraaThree culinary lessons of the day:
* You can make good pesto out of practically any combination of nuts, greenery and cheese, plus olive oil, salt, pepper and garlic. (Okay, I probably wouldn't recommend, e.g., pistachios, beet greens and chipotle cheddar, but nevertheless.) This one? Pecans, parsley, soft cheese from the farmer's market. Mmm. (It's going over pre-prepared butternut squash ravioli.)
* Golden beets are a godsend. They may not have quite as assertively beet-y a taste as regular red beets, but they also don't make me look like I just survived a knife fight.
* Beets and apples roasting in the oven smell awesome.
* You can make good pesto out of practically any combination of nuts, greenery and cheese, plus olive oil, salt, pepper and garlic. (Okay, I probably wouldn't recommend, e.g., pistachios, beet greens and chipotle cheddar, but nevertheless.) This one? Pecans, parsley, soft cheese from the farmer's market. Mmm. (It's going over pre-prepared butternut squash ravioli.)
* Golden beets are a godsend. They may not have quite as assertively beet-y a taste as regular red beets, but they also don't make me look like I just survived a knife fight.
* Beets and apples roasting in the oven smell awesome.
