And it made delicious pesto
James Grew Basil
Tag: supper
Wordless Wednesday
Tuesday Night Table
Counteracting the snowy, gray chill and early darkness with candles and friends invited to share supper.
Pesto Season Signals Summer
Last night a friend brought over some fragrant fresh basil from the garden.
I felt inspired.
The recipe I used called for
2 c fresh basil leaves 1/3 c pine nuts 1/2 c Romano or parmesan cheese 1/2 c olive oil 3 cloves of garlic. 
Another friend’s flowers from her garden.
Such generous friends.
It might be time for new red and white checkered table cloth. I hemmed this fabric in 1974 and the red has faded to almost pink.
Even if it rains, the front porch offers shelter and a wonderful place to watch the downpour.
A “New” Table from the Neighbors
Thanks to P and J we now have a “new” table for the front porch. Thank you for the upgrade from our little plastic circle.
Steve took this photo on my phone of our Spaghetti Arugula and tricolor corn supper.
Homegrown Chives Garnish Pierogies Supper
While the men loaded up the chairs, Suzanne gave me a tour of her garden and shared some chives. She said you can eat the blossom!
After we pulled away from our friends’ house,(where we’d gone to borrow folding chairs) Steve and I needed something to eat.
We drove down the hill to the Bryant Street Market, and found homemade Pierogies in a ziploc bag in their freezer.
I sautéed plenty of sliced Vidalia onions in butter, too.
Added the snipped fresh chives garnish which complemented the potato and cheese filled pierogies.
Dinnertime Gallery
Weekly Photo Challenge: Dinnertime
Cousin John’s and Gail’s table -NYC
Wild mushroom ravioli at Mary’s
Pittsburgh
NYC 
Dinner at Joan’s
Baby Charles and Penny wait for dinner 
Arizona
Chicken stew and biscuits 
11 minute linguine 
Air France dinner
Pizza in Croatia 
Dinnertime
Family dinner Christmas
Knitting Socks – with a little help from experts
This post started with Steve bringing me a bowl of beanie weanies for Sunday night supper.
I looked at the color of the bowl, the sock I was knitting, and the teal of my new robe from Christmas. ( thank you, V- it is very cozy)
I try to keep the blog IRT for the most part.
The last sock yarn I used was for a Sockhead Hat by Kelly McClure Pattern (thanks for the Chocolate and Cherries yarn,Toni).
Then I thought of all the references I am using to tutor myself to knit socks again. Reading about the knitting is good preparation.
I’d started a pair of socks simultaneously on two circular needles about two years ago. (Thanks for the yarn, Molly) but bought new size one double point needles yesterday to knit them singly.
I used to worry about “SSS- second sock syndrome.” Listened to Alicia and Natalie on a Mastering the Knits Podcast talk about socks and yarn and more socks and felt inspired.
Also, my long time friend, E, brought me a Christmas gift. A book –Knit Socks! –shaped like a sock -by Betsy Lee McCarthy
The two books have exclamation marks in their titles. 
Additional References pictured above
-The glare of the Round white OTT light -so I can see on a winter night
– Susan B Anderson “How I Knit My Socks”
Susan’s Blog link
-Stephanie Pearl-McPhee Knitting Rules!
Yarn Harlot link
Running Home for Supper
Maura was playing at a friend’s house. Erika asked if I would watch for her to run across the lawn and help her cross the street to home.
I had the camera already as I was photographing Mark grilling trout on a cedar plank. The late afternoon light was perfect.
Maura was running running running.
Old Grandma photographed her but Maura didn’t think anything of it and ignored my shooting.
I Know Two People Who Collect These Stickers from Fruits and Vegetables
Especially if they are interesting or different. Unique.
I thought these produce stickers’ design would qualify as a keeper. Although I’m not starting a produce sticker collection today, I thought about two people I know who save them.
What do you collect? 
Hey ML? Do you still save these from your fruit and veggies?
Here is what I made with the two zucchini and yellow squash.
In a large skillet sautee an onion and a couple of garlic cloves in olive oil, throw in two yellow and two green squash (cut up) then add salt and pepper and red pepper flakes. Add a bit of water and let them cook until soft. Mash up with potato masher. Boil water and cook eggy pasta noodles, drain and toss in squash sauce. Grate fresh cheese on top. I learned to cook this from Anna Fevola of La Cucina Flegrea. See the cooking class post in 2010 (from before the restaurant moved downtown to Market Square) Everything she cooks is delicious!
