I’d much rather be beading today…the Parrot Fish cuff wants my attention! But as you can see from this photo, my herb garden is in dire need of harvesting. It’s been a brutally hot summer and has somewhat stunted the growth of my thyme, sage, and oregano, but the basil is full and lush and will very soon start to flower. When that happens, the leaves turn bitter and tough. So it’s time to gather the leaves while they are still tender and make pesto. It’s rather easy…garlic, basil, olive oil, and a bit of salt go into the food processor. I place the resulting mixture in ice-cube trays and store in the freezer. Then when I make soup or stews or pasta, I thaw out several cubes and add them to whatever I’m cooking. If I’m feeling creative in my culinary endeavors, I will also add olives, sun-dried tomatoes, or assorted other tasty tidbits. I’m getting hungry just thinking about it!