I don’t know how it happens, but my bobby pins seem to multiply and turn up all over the place. Zach HATES them (and calls them barrettes?). We recently worked out an agreement where if he finds out of place bobby pins he can use them as currency. For example, 1 bobby pin = 1 bed making. We’ll see if this restores domestic harmony.

Mari and I did the Toyota Corolla photobooth at All Points West.

My Milk Toof goes to the pool. Cannonball!

How I spent my weekend. (photo by Zach)

Last night, I was set on making fresh pesto. When I went to pick everything up from the CSA drop off, I was a wee bit surprised to see bunches and bunches of Purple Opal Basil. Zach and I decided to just go with it, and the result was great. Our ‘purple pesto’ was more fragrant and had a stronger, spicier anise flavor.

Purple Pesto
Serves 6

Ingredients:

• 2 cups packed purple opal basil
• 1/2 cup pine nuts
• 1/2 cup parsley
• 1/2 cup grated parmesan
• 3 cloves garlic
• 1/2 teaspoon salt
• Pinch of pepper
• 1/2 cup olive oil

Instructions:

1. Toast pine nuts in a dry pan over medium-low heat. Shake the pan frequently until the nuts are fragrant and browned. Transfer the pine nuts to a plate to cool.
2. Place the basil, pine nuts, parsley, parmesan, garlic, salt, and pepper in a food processor. Blitz a couple times to get it going, then turn the processor on and let run while drizzling olive oil in.
3. Stop when all the oil is incorporated, but before it gets too thin. It should still be slightly chunky.
4. Serve over pasta with a little parm on top.

(photo courtesy of Cookthink)

Fjallraven Backpacks. Want.