[Sca-cooks] Cherries, cherries and more cherries

[Susan Fox]

On 6/25/06 2:32 PM, "Sue Clemenger" <mooncat at in-tch.com> wrote:

> And alllll yours, too! ;o)
> --Maire, intrigued by the mozarella/basil/tomato salad someone else
> mentioned to maybe venture out in the brutal heat to the local
> store....sounds like a winner for dinner tonight, as I've got an excess of
> basil, but no ripe tomatoes yet, and no pine nuts to put the basil up as
> pesto....

Well you know, it does not NEED to be pine nuts.  I have made some very good
pesto batches with other nuts of similar texture, notably Macadamia nuts.
No more costly than pine nuts when you think about it.  Some people use
walnuts but I'd want to blanch and peel them as much as possible first and
that's a pain in the hiney.

> ----- Original Message -----
> From: "Laura C. Minnick" <lcm at jeffnet.org>
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Sent: Sunday, June 25, 2006 10:51 AM
> Subject: Re: [Sca-cooks] Cherries, cherries and more cherries
> 
> 
>> A couple of years back I made a batch of 'Chireseye' from _Diuersa
> Servisa_
>> (COI). It was *very* tasty, and I put it in the refrigerator to use for
>> dessert (don't remember the occasion). However, some time shortly after, I
>> came upon #1 daughter, her mouth tinted red, rubbing her tummy and
>> remarking that the 'cherry goo' had been really yummy and when was I
>> making more?
>> 
>> @#$%^&* kid. ;-)
>> 
>> 'Lainie

I would like to see your redaction please, which is my nice way of sayin'
HEY SPOON TEASE!

Selene