Ooh ... a basil mojito. We've got our fall basil started. Maybe the first harvest won't all go to pesto. hmmmm....

I just made a batch of pistachio pesto!

oh, i didn't mean that i don't use mint ever (though not very often), i meant in the tabouli. this is the first i have heard of a mojito!

i have never made pistachio pesto! sounds good...wouldn't mind trying it!

My favorite pesto.

Lots of garlic
Salt and pepper
More pistachio's than you might think
Olive oil
Basil
A generous amount of Parmesan cheese

thanks goofus! i definitely want to try that. yeah that is pretty much how i make it (wouldn't want to skimp on the garlic!) but with pine nuts (err..pignoli,,,sorry about that mikey!) sometimes mixed with walnuts...and every now and then i have put a little lemon juice in for a bit of sparkle.

pistachios is a whole different nut...i definitely want to try that!

http://www.youtube.com/watch?v=jNdtmfYq05k

I was looking into my R Crumb music and thought I needed a bit of a break with some strange Primitif music!

funny :)

Agnes, I agree on the lemon. I did a brown rice pilaf for the crew tonight with garlic and pignoli, dried Cherries, and a touch of lemon to cut the virgin olive oil.

I was thinking.....
If I had a cook book from Goofus ....I would be in the kitchen cooking up several dishes in my mojo all the time. I love this recipe, it inspires me!

Lots of garlic
Salt and pepper
More pistachio's than you might think
Olive oil
Basil
A generous amount of Parmesan cheese

Maybe it's time for a new GC cookbook ... I think the first one is out of print. (Sue?)

Curry, anyone? I got a good recipe from my sister...

Easy Chicken Curry

Put in an oblong roaster pan:
cut up chunks of raw chicken (breast or boneless thigh; we prefer thigh) about a pound
1 cup heavy cream
1 stick butter
1 package sliced almonds
1 jar McCormick's curry powder (the little red topped plastic jar, OR 3 generous tablespoons of your favorite curry seasoning. Stir to mix.
cover with foil and bake 1/2 hour at 400 degrees
After 1/2 hour, pull the pan out of the oven and add: 2 cups Basmati rice and 4 cups chicken broth/stock. Stir it all together. It doesn't matter if the stock is from a can or made by you with bouillon cubes.
Cover and bake 1 hour at 375 degrees. Pull out of oven and stir in 1 cup frozen peas. They'll thaw and cook immediately, and stay bright green. Serve! This is really, really good!

In regards to the previous cookbook, the last bunch came out of my basement and was delivered to the Guthrie Center at least six years ago...they sold better there than they did out of my basement. I DID ship out over half of the ones I had, tho! They've been sold out for a few years.

I'm not opposed to a new GC cookbook; they are a LOT of work, tho, and I'd be willing to help if others would, too. There's the sticky problem with the front money to pay for the printing...that needs to come from somewhere. I've done a little research, and cookbooks run about $3.50-3.75 each for customized cookbooks with 150-200 recipes with a custom cover and dividers. (there's upcharges for custom work, pictures and special-colored inks) This would be for 200 cookbooks, with a sale price of around $7.50-$8.00. The more you order, the cheaper per cookbook.

Anyone want to approach George and see if he's got any interest? It's probably not worth doing if he's not supportive. We'd also absolutely need to get the Folkslinger's approval.

Putting it in Get Stuff would have helped with sales, but at the time that wasn't a consideration and I wouldn't ever just assume that's a possibility now, since it wouldn't be an official RSR product, and the sticky problem with mixing a GC fundraiser (a non-profit entity) with RSR (not non-profit) stuff.

Ideas, anyone?

Yeah, that's kinda the response I thought I'd get!

I think I can get a recipe for peanut butter fudge cookies shaped like brown pickles.... ok, maybe that's a bad idea.

If you can't use RSR, this is what Facebook excels at. The Folkslinger has over 5000 fans there so advertising isn't the problem. The trick is processing credit cards.

Sue--I just saw your last post on this. I am willing to help. I have put in 34 years in professional publishing production--writing, editing, page layout, PhotoShop, etc. And I have some contacts in printing. But I couldn't do it all myself, any more than anyone else could. We all have our real jobs, too. It would need to be a joint enterprise ... a rainbow roach enterprise ... whatever.

I'd love to help, too... though I'm not sure what I can do.

What about using PayPal, instead of having to process credit cards? Does the GC have a PayPal account? (Or could one be set up?)