-Zinnias and snapdragons
Last night I got right down to business, and made a few things I could keep for later use. I am going out of town this weekend with Murray's Cheese on their Summer Whey-cation trip to the Vermont Cheesemaker's Festival. There are only a few spots left, so if you are interested in joining, click here to check it out!
First, I made some blueberry syrup. I am planning to use this in some fun cocktails, or on top of pancakes or ice cream. Just bring to boil 2 cups of blueberries and 1 cup of water. Once at a boil reduce to a simmer (tiny bubbles here) and cook for 10 minutes. Place a sieve on top of a bowl, and pour the blueberries and the juices through, and press with a wooden spoon to squish all the blueberry juices out. Discard the blueberry mush. Add 1/2 cup sugar and stir until dissolved. Store in your fridge until happy hour!
Then I made basil syrup. Just place 2 cups packed basil leaves, 1/2 cup sugar, and 1 cup water into a saucepan, and bring to a boil. Remove from heat and cover, let sit for 1 hour. Pour basil leaves and liquid through a strainer, and store the syrup in the fridge.
I whipped up some pesto with the rest of the basil and froze it for later use. Then for dinner made kimchi (homemade) dogs and corn on the cob. I will post about those puppies later!
So this is what I am planning for the rest of the week:
-This amazing Fennel, Fontina, and Onion Pizza. Yes, please!
-A simple cucumber salad with dill, lemon juice, olive oil, and salt.
-Snacking on the fruit, no baking this week, but if you wanted to do some stovetop work, this looks pretty amazing.
-If you are looking for some other corn recipes, click here.