It’s 11:30 pm and I’m cooking a culinary masterpiece for my lunch tomorrow. Pesto made with arugula, basil from garden, parsley from garden, olive oil and toasted walnuts. Will be putting on the summer squash and tempeh I’m also sautéing….at 11:30 pm.

I tried making homemade mozzarella sticks tonight for the first time. They were 4 on a scale to 10, but I know how I would improve them next time.

First, my technique. I dredged cold kid-lunch style cheese sticks in a mixture of flour & corn starch. Then dipped in egg and finally into breadcrumbs. Fried for a few minutes in canola oil and then onto a paper towel to cool. 

Here are the improvements that I should make for next time:

• much more flavoring is needed. Restaurants must add a lot of salt. 
• maybe a double layer of egg/breadcrumbs?
• they dont need to fry long at all
• hotter oil would probably get the outside crisper without melting the inside too fast. 

Suggestions?

• 1 cup of basil leaves
• 1/8 cup parsley 
• 1/4 cup toasted walnuts
• 1/8 cup parmesean
• 1 Tbs chopped garlic
• dash of salt
• olive oil to correct consistency
• Make sure herbs are clean and dry and combine.

Dinner sized batch of pesto

Julia Child and I went to the same college so we are kind of like sisters. I like to put butter in everything, just like her. Bon Appetit!