I pretty much forgot about my food blog. Cooking has been my major source of stress relief this past year, so it wasn’t for lack of potential content. I cook almost every day and usually try out a few new recipes a week. I’ve been cooking a few meals a week for my mother too since her husband died. Referring to him only as my mother’s husband is so distanced, it sounds wrong, like he was nothing to me, but familial labels fail me. Language in general fails me, but it is better than silence. So anyways, my mother’s husband, whose name still comes up on the caller id so that I have this brief moment of doubt whenever she calls me, died a few months ago after being very ill for a few months and sort of better for a couple weeks, and that and everything else that happened during those months got tangled into this morass that I’ve been somewhat caught in.
It has been a dark summer. Literally. The sun banished behind clouds. Constant rain. Constant chill. July nights in the 30s. The most feeble summer to follow the most hellish winter. The nights are getting longer already. A couple weeks ago I was going home and a cutting north wind nearly knocked me off my bike. I had to start wearing scarves and shoes and socks and long underwear and I’ve even worn a coat a few times. So the summer seems lost and irredeemable.
That makes me think about the bag of basil from my CSA that accidentally got put in the freezer. Perhaps by me, perhaps not. We keep compost in the freezer (on a temporary basis, not for permanent storage…) so it might have been mistaken for the compost. It was a smallish quantity of basil, but I regret wasting it. I am constantly making pesto. It’s hard to believe that a few years ago I had no clue what it was, and I probably wouldn’t have enjoyed it then anyway. I’ve never had non-vegan pesto so I am clueless as to what it’s “supposed” to taste like. Most of the time I use a variation of the basil-cilantro-almond pesto in the Veganomicon, using primarily parsley and cashews and sometimes adding nutritional yeast. Somehow I do not think that thawing the basil will save it.