I checked on my basil in the herb garden and it looks like it's gone wild. I have so much of it you just can't believe it!! When I get home this next week I'm going to make a bunch of pesto for the freezer. I like to make pesto but not put the cheese in and then freeze it. When I'm ready for it, I thaw a container out and add the Parmesan cheese. It makes it taste almost like fresh and I have a nice stash through the Winter when I get all down in the dumps thinking about Spring. It makes my blah Winter blues subside for awhile!! Yes, I know I could dry or freeze it but I have so much already dried it would be a waste. Also, most of the time I use my own home blended dried herbs for cooking through the Winter so I don't really use up the basil I freeze in cubes. I think this will probably be the best way to make use of my basil, although I am going to make a couple bottles of basil oil, some basil butter and some sorbet from the lemon basil. Gosh, I didn't think I would have anything to do next week. WRONG!!
Today I went downstairs and made up a bunch of herbal blends and salt substitutes. First of all, hubby is going nuts for his garlic salt. He used to love Lawry's Garlic Salt and I wanted to see if I could mimic the flavor. It was so much easier than I thought and now when he uses it he's getting all things organic. I also needed to make some more Italian Seasoning, Spicy Onion Blend, Garlic 'n Onion Blend and Ranch Dressing Mix. The girls at herb club have been hounding me about bringing in a bunch for them to buy. I do that ever-so-often and sell them to the girls. I have about 20 different blends for poultry, pork, taco seasoning, things like that. It's a pride thing I suppose, that I can make something from my garden that others desire and I know that what I sell them is a quality product. Mostly though, I use them myself. I made spaghetti sauce here awhile back and was out of Italian Seasoning. I love fresh ingredients but it's so much easier and simpler to have it all made up and then if I want a special kick I'll add fresh basil and oregano - than to make just what you need at the time which can really be a pain if you're in a hurry. So I thoroughly enjoy my herbal blends.
I'm fixing Swiss Chard and potatoes tonight to go with our pork loins and sliced tomatoes. It's so hot we're not going to eat too big. Maybe later tonight I'll pop some corn.
Have a nice evening.