Just spent a week in Santa Fe with Nana (my 91-year-old grandmother, who lives in Manhattan but decided that Santa Fe sounded like fun), and hopefully I'll post pics of the great scenery soon. But, in the nine days since I got back, I've started experiments - finally!!!! - and bought plane tix to go to Seattle. Today. And, not to cut it close or anything, I come back to Berkeley on a mad early morning flight next Tuesday, May 31, and then I move a few blocks away on Tuesday night. Don't even ask whenI'm packing, cleaning, or, heaven forbid, working. I'll get to it somehow. Right now I'm off to PG&E to set up electric service for the new place (can't do it on the phone because of the fraud alert I placed in response to Berkeley AND UCSF both opening me up to identity theft due to their combined computer idiocies). And I really would like to make cookies.
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- Kristin's Blender Pesto2 cups fresh basil leaves 1/2 cup olive oil 2 tablespoons pine nuts 2 cloves garlic, crushed with knife handle 1 teaspoon salt 1/2 cup grated parmesan cheese 2 tablespoons grated romano pecorino (or more parmesan) 2 tablespoons butter, melted (the recipe calls for 3, but I thought 2 were sufficient since the oil and butter were already separating from the herbs) Shred large basil leaves in half by hand. Put basil, olive oil, pine nuts, garlic cloves and salt in blender and mix on high speed. Stop to mix with spatula periodically. (Do not stick spatula in running blender. Picking out bits of rubber from the pesto is messy...) Transfer blender contents to bowl and mix in cheeses by hand. Stir in melted butter by hand. for 6 servings of pasta from Kristin Robruck
- Peanut Butter Chocolate Chip Cookies1 can condensed milk (fat-free is fine) 1 bag (12 oz) semi-sweet chocolate chips 14 oz crunchy peanut butter (fat-free is fine; salted organic works best) Mix ingredients together. Refrigerate for at least 30 minutes to firm up the dough; if you don't, the cookies will thin out and the edges will burn. While chilling, heat the oven to 325 degrees. After refrigeration, drop the cookies by rounded teaspoons onto a baking sheet, at least two inches apart, and bake for about 7 minutes, until the cookies are starting to turn golden; it's okay if the centers don't look quite done yet. Do NOT overbake, since the cookies burn easily. For best results, refrigerate the dough while each batch is in the oven so the dough doesn't soften up.
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