FOOD TO BE INSPIRED BY

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You can tell it’s summer when you’ve got basil coming out your ears and you can’t use it up fast enough. Here is a pesto recipe from Once Upon A Chef I recently made for my family using basil from one of my four plants. A little tip for those of you who haven’t made it before: use the freshest, healthiest basil you can find, it will make a difference in the appearance and taste. Traditional pesto recipes call for pine nuts (which are very expensive), I find that walnuts work just as well and really, I can’t tell the difference in taste! Another idea for pesto, make a big batch and freeze it in an ice-cube tray, pop out the cute little cubes once frozen and put into a container in the freezer. These can be added to soups, pasta, whatever your little heart desires. I hope you try this recipe, it will make your summer even better.

 

A DAY AT THE RACES

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I have the distinct pleasure of living close to Churchill Downs in Louisville, Kentucky where I got to spend the day recently. This was my first trip here, I have only lived in this area for almost 19 years! It was a treat: betting on the races, witnessing magnificent animals at their best, eating some great food, being on Millionaire Row 6 (a dedicated group room offering one of the best racing views at the Downs and a four-tier balcony overlooking the finish line) and just the excitement of being at an establishment that has been around since 1875 and is rich in horse racing history.

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