The first week of September in Madison is glorious, the weather still warm enough for a last swim of the season and for a few more outdoor barbeques. But it’s also the time people here start talking about what winter jacket they’ll break out of the closet, and what vegetables they’re “putting up” for the colder days. We’re getting out our canning supplies, harvesting our gardens, and filling our freezers and pantries.
So on one of the sunniest, most beautiful 75 degree days, Suzanne and I spent the afternoon making 10 cups of pesto. I’m calling it Forever Summer Pesto. And each time we pull it out this winter, it will bring back memories of the season, and the day cooking together.
Thanks for the great post, mate. Cooking and trading are my hobby.
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