This is a post about all the spring-ish-food-related things I've been up to lately, because this is my life: I spend my time thinking about chemistry and mostly what I'm going to eat for my next meal.
We also made lemon bars the other week, using the tart pan I got for Christmas. It took some serious math skills to make this happen, since we used Metropolitan Bakery's lemon bar recipe, which is written for a 17"x11" pan. Ta-da, math is very useful, kids!
More spring-related (okay, actually just garden-related) activities: I made pistachio pesto using the basil plant in my windowsill. It was really great. The basil plant is still alive, which is a significant triumph for me. Fourth time's the charm! However, some very suspicious brown marks are creeping up all of the stems, probably because my pot is small and has no drainage whatsoever? I have no idea what I'm doing. I also bought three sun gold tomato plants (like yellow cherry tomatoes) and four jalapeno pepper plants. The lower leaves of the sun golds are all turning yellow and falling off (????), but the jalapenos seem to be doing just fine. I'm thinking about planting some zucchini and maybe some strawberries. Anyone have any tips for any of these?
Or anyone have any suggestions for our next kitchen adventure? We have a sort of three day weekend coming up, and we need a project in case the cicadas come out of the ground and I have to lock myself indoors for six weeks because I am terrified of large, flying bugs.