Adventure Begins in the Kitchen
For weeks, department stores have been overly stocked with boots and sweaters and cross-country friends have been discussing chilled air and changing leaves. More recently, autumnal colored foods have been dominating the flood blogging scene. I’m a Floridian. I feel left out.
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There’s something to be said about being too sick for company, but too hopped up on cold meds to lounge – it creates an unexplained productivity.
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Although I dabble in bringing non gluten-free groceries home, I really try not to. Sprouted wheat goods are my justified compromise for breads. And it’s not a true compromise, as I secretly prefer their frozen freshness over what can be found on the preservative packed aisles. The one exception to this is a sprouted wheat tortilla – yuck! After a one-time tasting, I was forced to say “buh-bye bean and cheese quesadillas!”.
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When I saw lobster in this week’s Junior League recipe cluster, I rushed in my request. I’ll be darned if someone else gets to test this one out! I knew it would also be the perfect opportunity to put my mammothly blossoming basil plant to good use. The same blossoming basil that, in complete disregard for aesthetics, begged its way out of my windowless kitchen and into the dining room.
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