Last summer was the first summer we had a garden and we had a lot of fun rotating through the greens (basil, cilantro, kale, parsley, fresh oregano) in a bunch of different variations on a weekly basis to make variations on pesto. We would also mix up which nut (classic pine and toasted walnuts seem to work best) and the oil (classic olive of course, but our local farmers market had a really tasted sunflower oil that makes great pestos).
Right now our garden is under 3 feet of snow, you’re making me miss it!
Someone on a podcast I listen to mentioned using kitchen shears to slice pizza instead of the spinny wheel thing and that makes me incredibly mad. Is anyone actually cutting their pizza that way?
I dont but I will say that scissors/shears are underused tools generally in the kitchen. There’s a lot of pride that goes into good knife skills but sometimes scissors it just easier and safer.
Excellent point. Pepe’s in New Haven (and now a bunch of other locations) asks if you want it cut or not when you get takeout to avoid this very thing. It was super confusing the first time I heard it but makes perfect sense after thinking about it for a minute.
Indeed. They tend to have a better grip in my experience, I suppose because cutting through chicken bones is tougher work than what you might typically use household scissors for.
This is what I meant. They seem so cool
