Randomness

1. Our weather yesterday was drop-dead gorgeous. I mean GORGEOUS! Dry air, sunny, temps in the low 70's. The kind of weather that shows up on Minnesota postcards. We opened every single window.

2. Hubby made the most amazing cucumber trellis from scrap wood, nails, and twine. I mean this thing is a beauty. He and I could go into business building vegetable gardens. Both cameras were out of the house yesterday. I'll get some pictures soon.

3. Due to the heat last week, my spinach has bolted. It was going to happen sooner or later. So I picked it all and made pesto from it. I stirred some with leftover bow-tie pasta, and the rest filled a jelly jar with green gold. Recipe below.
4. My raspberries are coming along beautifully. Six years ago my dear friend Diane literally stuck a twig in the ground behind my shed and now the whole corner is full of raspberry bush.

5. I'm sick of hearing about Michael Jackson. He was great in the 80's but a sad pedophile at the end. He's dead and that's all I need to know. Can we put any further news on the back pages please?

6. My husband is one lovely man, let me tell you!!!

7. We're having our annual potluck on the 4th of July at our house. If you're around it's at 6pm. Bring your own table service, meat to grill, a side dish, and a lawn chair. My backyard has the perfect view of the town fireworks.

SPINACH PESTO
About 5-6 cups of spinach
3 cloves of garlic ( or to taste)
1/3 cup Nuts - pine nuts or walnuts, again to taste or you can omit them
1/2 - 3/4 cup Parmesan cheese
Extra virgin olive oil

In a food processor, put the garlic cloves & nuts and give them a whirl. Stuff in the spinach and cheese. Process a few times. Now with the blade running, pour in the oil in a thin stream until the pesto has the consistency of very wet mud.

This is great of course on pasta, but we also like it on pizza, bruschetta, veggies, etc. It's as versatile as marinara sauce. And it freezes just fine.