Much to my surprise, my basil plant has sort of come back to life. When I took a little vacation to Cape May in August, the plant got way too much sun and totally dried up. I figured that was it, but I cut off the dead parts (almost all of it) just in case there was some hope for revival. Well, as the weather has cooled down and we had some rainy days, the plant almost magically came back to life. It’s not 100% yet, but I’m getting some nice leaves off it for pasta dishes.
Which reminds me, I never talk about my rosemary plant. It’s really happy, even though I mostly ignore it. I think I got that little bunny figure for free once at a garden store. How cute is he, peeking out from the rosemary?
And that reminds me of the yummy shrimp soup I made. One of the best things about soup is serving it with good bread. I planned ahead and made some dough for focaccia the night before. The bread was pretty casual, free form, with sea salt on top, and of course I used some of that awesome rosemary too. Nothing fancy here — but what a treat. We devoured the bread in one sitting.
I'm Justin Schwartz, an Executive Cookbook Editor for Houghton Mifflin Harcourt. My opinions are my own and have nothing to do with my employer. I'm an occasional food writer and wannabe photographer, and this blog is about what I'm up to these days. I'm the author of Veg Out Vegetarian Guide to New York City and The Marshmallow Fluff Cookbook. You can email me at justin at justinschwartz.com. I'm also on Instagram.
A lot of the books I write about are ones I've edited, so my opinions are very biased. And if I didn't work on the book, someone probably gave it to me for free. So keep that in mind before you take my word for it. Sometimes I just like to give a shout-out to my friends.
- reading about @whole30 taking over Instagram in the @newyorkpost -- sounds like me too nypost.com/2015/05/26/the… 1 day ago
- one of my all-time fave ckbks by @MadhungryLSQ is out in a new paperback ed. -- here is a preview on @YahooFood yahoo.com/food/lucinda-s… 6 days ago
- I need to make this spicy adobo from VIRGIN TERRITORY in @WSJ very soon! wsj.com/articles/recip… 1 week ago