I had the opportunity to enjoy a 6 course meal in an intimate setting prepared by the royalty of the culinary world, namely Chefs Tom Colicchio, Daniel Boulud, Daniel Humm, David Bouley and Florian Bellanger. This was a once in a lifetime culinary experience.
Basil grown from seed will always be strongest and it is really easy. Once established, clip it right above the first set of four leaves and continue to do so every time you clip it and it will reward you with large and bountiful healthy leaves all season long.
It all started a long, long time ago. (By a long time ago, I mean in 2007.) We had just moved into our house and it came with an old, but decent sized kitchen, and I threw myself into all things food and friends. My collection of notes about cooking and entertaining grew rapidly, and were scattered about and stuck in cookbooks and notebooks everywhere. As it turns out, that system really wasn’t very helpful.
I needed a more permanent place to jot things down so I would remember what I did right, and what I did wrong, or what I thought about a recipe. So I started a blog, just for my own reference, and I called it Feast and Merriment! It was one page and had no focus! As I grew into a more competent cook, the recipe bank became large enough to have their own section, and that is what you have today in the rest of the site. But the blog portion still remains an unfocused collection of my not-so-perfect and mostly incomplete ramblings. If you care to pour yourself a glass of vino and take a read, you’ll find a tip or two…or at least some entertainment!