Like I said, I’m back in the saddle again (Claire! We forgot to make Smitten Kitchen’s breakfast pizza!) – and now that I’m also restocking my freezer after an Incident, I’m thinking ahead. For instance, this evening, I made thyme pesto (Holy cow, that was tedious, pulling all those leaves off the little thyme sprigs – and yes, I know you slide your fingers down the sprig and the leaves just pop off, but you see how fast you can do 1/2-worth of that!):
Also very timely because I just did a clear-out of my fridge which included throwing away a jar of storebought pesto that I’m pretty sure moved with me from my last apartment. But what did I do with it tonight? I made this – Grilled (or toasted, in my case) Bread with Thyme Pesto, Lemon Cream (I used the Greek yoghurt instead of sour cream or creme fraiche because that’s what I had – for making Turkish eggs), and a Fried Egg (or poached, again in my case). I used the substitution of lemon zest, lemon juice, and salt for the preserved lemons because, hello! We don’t have those in central Illinois – and I haven’t been thinking quite that far ahead…
As you can probably guess, it’s very tasty, but also very messy. Seriously. This is not to be eaten in company – I ended up with yoghurt and egg all over me! But it was totally worth it.
ETA: Also. How have I made it this far without acquiring a set of pie weights? Or at least a bag of dried beans to USE as pie weights?! RAWR!