A new blog (sort of) and another recipe

When I started this blog, I imagined it to be full of recipes, encouraging and interesting posts, some chicken stuff, and maybe some family tidbits. In other words I imagined it to be like my sister's blog, which I (and I know other people) enjoy reading. It didn't really work the way I hoped, because (shocker!), I'm fourteen and she is twenty-six! That means I can't write like I've experienced all the stuff a college-graduated, husband-caring, baby-toting, adult has. Hey, Rebekah, don't you love my description? :)

So after a talk with Mom, I decided to stop trying to be more mature than I am or imagine my life as something different. I wanted to share about things I've experienced, and so I shall, but it'll be from who I actually am, a fourteen year-old, not what I might have wished I was. Now expect to see chickens, recipes, gardening, and a thoughtful post now and then. Because I can be serious. :)

To start off with a bang, here's a recipe for--bum ba da bum ba daaa--pesto! Of course, there are hundreds upon hundreds of pesto recipes out there. Like this. And this. And this. Feel free to check them out, I'm sticking with ours (which we had before the internet-blog stuff happened, as Mom has just informed me. So there.)

source

Pesto Recipe #six hundred eleventy five                                                          

2 c. basil, packed
1/4 c. olive oil
2-3 T. pine nuts (I usually just do two)
2 garlic cloves
2 T. Parmesan cheese
1/2 r. salt

Combine all but cheese and salt in blender. Add cheese and salt. Process until smooth. Makes for one pound of pasta

You can easily freeze this and it only takes a few hours to defrost. Delicious on top of pasta, steak, eggs, sourdough bread (tee hee), and salad.