We had a wonderful time with Rachel when she was here last week.  We did some wedding planning, some wedding registering and she came to school with me.  My kids are still asking about Rachel and wanting her to come visit again.  The first night she was here, we went to Nik’s mom’s house for dinner (yummy Greek food – even lamb!) and the second night we made grilled pizza.

I especially like Nik’s expression, which can be interpreted to mean, “Oh no, my pizza just slipped off my plate!”

 

I took Rachel to the airport Wednesday morning and I cried more tears than she did!  I think I sort of felt the weight of being the last Judge to see and touch Rachel before she left for her trip.  As if I then was responsible for what happened to her.  I loved having her here with us.  She was also the first person to use our guest room upstairs!  I LOVE YOU RACHEL!!  WE MISS YOU A LOT!

On Friday, we went to visit baby Alexander and Andrea and Nikki!  He is so cute and sweet!  I loved getting to see and hold him but it made me even more feel the lack of not being able to be with Alexandra and Ezra.  It is a precious thing to be near family like that.  I’m grateful we’re close to Nik’s family but I do definitely long to be near my family too!

Warning:  frivolous picture ahead:  On the way home, I was bored and the camera happened to be in the car.  (I was driving our car and Nik was driving him mom home in her car.)

And finally, on Sunday, Kristen gave me a HUGE bunch of basil – I wish that I had taken a picture of it before I used it!.  It was only one plant’s worth but that plant had been growing all summer. After I took it off the stems, it was about 6 cups (packed) of basil leaves.  That’s A LOT of basil.  And that basil ground down to this:

It may not look very appetizing now but those pesto “cookies” (as I like to call them) will bring us summer’s goodness in the middle of winter!  Yummy!
Here’s my pesto recipe in case you’re interested:
2 C packed basil leaves
1/4 C toasted pine nuts
1 garlic clove, chopped
1/4 olive oil
salt to taste
Grind all of this in a blender/food processor until smooth.  It takes awhile.  If freezing, put into serving portions on a cookie sheet and freeze.  If using immediately, added grated Parmesan or Romano cheese and serve on pasta with sauteed vegetables and extra toasted pine nuts and cheese.  I also like to stir in chopped fresh tomatoes right at the end – and leave them in the pot just long enough to warm them.  You can add bacon or prosciutto too for you meat lovers out there. YUM!!