DoveSoup Art

Although long and sometimes wearisome, winter in Ohio can be beautiful, when it snows. It is exceptionally dreary when we have days on end of below freezing temps, leafless trees, gray skys and brown grass. The snow is what transforms Ohio's uninspiring winter into an enchanted realm. Frost covered Crab Apple Cuervo's snow covered snout Last summer's picnic garden

My husband, Matt, knows I prefer brown eggs. Matt also knows that brown eggs with "freckles" tickle me. He actually checks for cartons with the most freckled eggs when we shop for groceries. This morning I opened the egg carton and found this note.

When it comes to pesto, I wing it. Most pesto recipes are so stingy with ingredient amounts they never have enough of what we like in them so I always change the recipe to suit our taste. When it comes to pesto, I don't measure exact amounts of anything, I go by consistency and taste, but I'll give you a general rundown. You will need to have the following ingredients on hand. Cilantro, pine nuts, sunflower seeds or pepitas (nuts must be unsalted raw), fresh garlic, EVOO , fluer de sel or sea salt, lime juice and a good aged Asiago or Parmesan cheese. If you use a prepared, grated Parmesan cheese with Kraft on the label, a pox on you! In your food processor or blender toss in the first 4 ingredients. 1: One bunch of washed and dried, roughly chopped cilantro, stems and all Cut away the biggest bottom stems & toss, they're tough and will spoil the pesto 2: Two or three smashed cloves of garlic More can be added once you taste it and find out just how hot your garlic r...