stp0715Dear Readers,

I trust you are well. Time is ticking by and we’re not too far away from the strike of a bell to signal that it’s 6 o’clock. At six o’clock this newsletter rocks, it’s automatically gets sent out to all of you, our faithful readers, knowing that some of you out there are eagerly waiting to receive and sift through and choose what you want to open and peruse makes me feel relieved and provides me with a need to keep making and sending it out for you all to read.

I have a short poem that I would like to share with you this week, which is based on my love of Italian food, in particular pasta sauces: my favourite sauce being pesto Genovese. For those of you that are not too familiar with pesto Genovese sauce, it is basically a cold pasta sauce that is made using basil, garlic, salt, olive oil, pine nuts ( I usually sneak a couple of walnuts into my pesto just to give it a slightly different texture abd flavor) and pecorino or parmigiana or a mixture of both cheeses (but be careful with the ratios) – I have previously spoken about it on my blog. Anyway, I love the stuff and my family do too; I often make it at home for myself and my family, it’s very easy to make, it’s delicious and it keeps well if you put it into the fridge. I often make a large batch of it up so I can use it for salad dressings and also for dressing other vegetables such as potatoes. Please see the following pesto related links for your interest:

How to prepare and serve Pesto Genovese
pesto genovese

Basta pasta pesto fresco
Basta pasta, pesto fresco.
Pesto Genovese sauce is the best.
The lovely green colour and exquisite taste.
The rustic nutty texture of the paste.
Basta pasta, pesto fresco.
The pesto is cold and the pasta is hot.
Hot pasta water is added along with the pasta to thin and warm up the sauce.
It’s then mixed to emulsification and eaten with great satisfaction.
A poem by Stephen Austwick.