Dear Basil Plant,

I hope you are enjoying your summer; you have certainly been a tasty addition to ours.  We care for you meticulously, giving you long sips of water every morning, and an occasional evening shower.  I'm amazed by how fast you grow, I feel like a proud parent.

Recently you're given us these delicate white flowers, which were a delightful and unexpected gift.  Most importantly, you've given such wonderful flavor to late dinners on the balcony with friends.  When I think of my favorite summer evenings, they usually have a hint of you.  So thank you for letting me put some of your fragrant leaves in our summer salads.  Maybe if we're kind enough to you, you'll stick around for our soups in autumn.

Love, 

Lil

Tangy Basil Dressing

Note: I never follow recipes to a T.  Instead, I use them for inspiration, so play around with this.

8 large cloves garlic, minced

1 cup fresh lime juice, or rice vinegar

1 tablespoon Asian fish sauce

1/3 cup sugar

2 fresh serrano chiles (to reduce heat, remove seeds)

large handful chopped fresh basil

water if needed

tasty on noodles, veggies, a spoon...

Dear Palmier,

Merci beaucoup for coming to breakfast today.  You were a delicious addition to another lovely meal with friends.  Also, thanks for bringing lots of your sugar coated, bite-size comrades.  I was happy to be able to turn them into a lavish late afternoon snack.  You’ll be happy to know you also go well with rosehip tea and a sunny living room on Sunday.

I took a photo of the space needle through one of your flaky, butter-induced crevices.  

I think it will be a nice way for my good friend Steph to remember not only this city, but also the delicious things we’ve eaten together as friends and neighbors.  I was so happy to share another delightful meal with her, and others, today.  I anticipate many more shared experiences in the kitchen and over the table, both in the same city, when possible, and also across the country.

 I hope you and your sneakily-easy-to-devour friends treated her well today too.  Oh, and can you possibly have some of your pastry pals in Phily give her a warm welcome next month?

xo, Lil

Dear Lemon Pie,

When our spoons break through your impeccably browned blanket of crushed walnuts, glide through that delicate lemon filling and so satisfyingly crack your crumbly clove-laden crust, one word comes to mind - perfection.  You are the ideal finale to a joyful weekend filled with food and friends.  For that, we are grateful.

But of course, the end of one thing always marks the beginning of another.  While you, our sweet pie, are the period, no the exclamation point, on our weekend, you are also the inspiration for the very first post on this space dedicated to, well, friends, food and the infitine possibilities that emerge when the two are combined.

It's our goal that you might appear on the table of other friends, enjoyed over great conversation and savored with gratitude.  We hope you don't mind, but something so lovely must be shared.  It would be a mistake not to.  Because, simply put, life is sweeter when you're sharing food with friends.  

With love,

Steph & Lil

Nana's Lemon Pie, With a Twist

Note: Though not required, baking this pie while wearing your favorite stilettos seems to be effective and and excellent way to break in new heels. 

Clove Pie Crust

1 1/4 cups all-purpose flour

1/2 tablespoon sugar

1/2 teaspoon salt

1/4 teaspoon ground cloves (optional)

1/2 cup (1 stick) chilled, unsalted butter, cut into 1/2-inch cubes

3 tablespoons (about) ice water

Mix flour, sugar, clove and salt in a food processor.  Add butter; pulse until coarse meal forms. Gradually blend in enough ice water to form moist clumps.  Form dough into a ball; flatten into a disk.  Wrap in plastic; chill 2 hours or overnight.

Once chilled, place the dough between two large pieces of parchment paper and roll into a circle about 12 inches in diameter.  Transfer to a pie dish.  Poke the bottom of the crust several times with a fork.  Place a piece of parchment paper over the crust and fill the pie with dry beans, lentils or whatever you have lying around that won't burn (this is to prevent the crust from bubbling up in the oven).  Bake at 450 degrees for about 12 minutes or until the crust is just golden brown.

Lemon Filling

1 1/2 cups milk (soy milk works great)

1/3 cup cornstarch

1 cup sugar

3 egg yolks

1 large lemon, grated rind

2 large lemons, juiced

1 tablespoon butter

Put 1 1/4 cup milk, 3/4 cup of the sugar and butter in the top of a double boiler.  Scald. Separately mix cornstarch with remaining 1/4 cup milk and add to double boiler slowly while stirring (helps to have a friend stir while you pour).  Stir while thickening, then cook an additional 5 minutes. 

Mix egg yolks with remaining 1/4 cup sugar, lemon juice and rind, add to mixture in the double boiler and cook 2 minutes.  Cool, stirring occasionally.

*It helps to have the three individual mixtures ready to go before starting the cooking process.  

Topping

Blend 1/4 cup of walnuts and 1-2 tablespoons of sugar into a food processor for a few seconds, or until the mixture reaches the consistency that you like.  

Putting it All Together

Once your crust is baked and the lemon filling and topping are prepared, pour your filling into the crust.  Sprinkle the walnut mixture over the top and bake at 300 degrees for 5-7 minutes until the walnuts are slightly brown, being careful not to let the crust burn.  Cool, serve and enjoy!