french silk pie for desert

It is not a petty burger.

Here's my plan:

Grill sliders (cheese-bacon, already made), chicken kabobs with peppers, and a jalapeno-cheese sausage or two. If there is any time left on the coals, I will do grilled onions.

Better get out there before it gets dark!

Yay, Friday!!! No work until Monday, 4 p.m.!!!


Cher

tomato and cucumber salad.

Does that ever sound delicious!

My onions and tomatoes are on the grill now. The sliders and the chicken kabobs are already grilled and staying warm in my electric skillet.

I wanted to tell about the most delicious way to do tomatoes on the grill. Cut in half, then sprinkle with garlic, grated parmesan, chopped basil, salt, and pepper. Put them in one of those vegetable grilling thingies.

I did this on the fourth and used horrible store-bought tomatoes (my garden tomatoes are still green). I am telling you, those crummy tomatoes were transformed into delicious using the grill and the seasonings I described in the above paragraph!


Cher

the corn, too. I hope to put up many jars of tomatoes this year, but will have plenty for eating. The basil is getting out of hand, so pesto is on the list of things to do today. Happy gardening and eating!

I am getting my ingredients together to duplicate this menu, and I was wondering if your butter beans were fresh, dried, or what?

How did you do on the basil?

You might be surprised at how good basil tea is. I hate to get started making it in the summer because it is so addictive. Once I get to making it, it's all I think about.


Cher

handfull here and there. We got a good rain yesterday and hope this speeds up production.

The butterbeans we had last week were frozen speckled butter beans--a store brand from Ingles Markets in GA (Southeast locations.) Kroger didn't have a comparable frozen variety, although they did have butter peas (which I find mealy) and lima beans. The best comparison I've found is dried speckled butter beans. They are so good that I only salted/peppered them.

How do you make basil tea? I don't have nearly enough ways to use all the basil I will be getting out of 3 plants! I have been stuck on sassafras tea, made using Pappy's bottled sassafras tea--all you do is add sweetener, water and ice and it tastes like root beer.

Trying to figure out where to buy them, I said, "What would the RG do?" and the answer was to go shop at a store where the bean-eater cultures shop. Around here, that would be a Hispanic grocery store, and fortunately there are two excellent ones close by. There they were: Krasdale (store brand) speckled butter beans!

Basil tea--just cut off the basil, wash it, put it in a stockpot, and fill with water. Bring to a boil and then turn it off and let it cool. Strain out the leaves and cool the tea.

This tea has the most unique taste. I want to say "clear" flavor. It's unlike any other tea I've had.

One good-sized bunch of basil leaves should make 8-10 cups of tea. Just a guesstimate there; I've never really measured.


Cher

I made pesto yesterday and put in the freezer. Will make more this weekend.

Hope you enjoy the speckled butter beans. We are crazy about them.