Hi, my name is Maggan. Welcome to Maggan’s kitchen!
For lunch, H and I had the rest of the baked meatballs with peaches and chive (all 24 pieces) and the rest of my vinegar-less ketchup. We both had weird stomachs half an hour afterwards. I then realized that the tomato paste that I had used for the vinegar-less ketchup had vinegar in it. Oops!
Not giving up on my blood-type diet attempt, I’m about to make pesto using walnuts instead of pine-nuts (or cashew nuts used in some commercial pesto brands), and without cheese. It’s from the book Cook Right 4 Your Type by Dr. J. D’Adamo. The recipe says:
Ingredients:
- 1 teaspoon coarse salt
- 1/2 cup fresh basil
- 1/2 cup fresh parsely
- 2-3 cloves garlic, peeled and crushed
- 1/2 cup broken walnuts
- extra virgin olive oil
- In a mortar, place salt and begin adding basil and parsley leaves. Start crushing and pounding them with the pestle.
- Add some garlic, continuing to grind by crushing in each new addition.
- Add walnuts, more leaves, and then more garlic. Work on these ingredients with the pestle until the mixture is well but not too smooth. Ideally, the pesto should be coarse.
- Add olive oil slowly, stirring until desired consistency is reached.
It already tastes good just by reading the recipe. I visualize my pesto on top of salmon fillets on a bed of salad. Tomorrow’s lunch in the bento. I can hear someone thinking: Does she always think about her lunchbox? Most certainly not! I also think about breakfast, dinner, and fruits.
M and Tor, the nicest chaps in the neighbourhood, deserve some credit. Tor gave me a CD yesterday when H and I came over for some vegetarian lasagna and episodes of Simpsons. This morning, M had the same CD for me. If I was greedy, I would have 2 of the same CD. Imagine that! It so happens that I’m not greedy.
Gotta go and make the pesto.
