Warning: not a foodie or a botanist.

And then there was a basil tasting.



Straight-up sweet-basil is still a go-to for eating fresh on cream-cheese toast. The african blue and spicy globe are also interesting; mammoth is all right, but "the one with the pale-yellow edges which I forget what the name of it was" (I want to say limoncello but I think that's an aperitif or something) doesn't have much character to speak of. And purple ruffled has a strong anise-y taste which is maybe a little much for this application, because I'm still burping it up six hours later. But all in all, it seems like a good use of the Alleged Garden. Now if only I could figure out what to do with all that mint...

And now, the ADHD Chef's Theatre presents

A Thing To Do With Pasta:

pasta
olive oil
2 cloves garlic
fresh basil, about a handful
fresh mint, about a handful

Stir crushed garlic, a glug of olive oil, and the herbs (finely chopped) into warm drained pasta.

I like to do something similar with pencil-sized leeks as I thin them. I may not be much of a cook, but I can occasionally feed myself. Just not without destroying the entire kitchen in the process.