I was at Tangled Noodle recently.  She was posting about having a bit of the blog blues. She took a trip through her local Farmers Market and brought away a few lessons she could use to re-invigorate, re-examine, and even re-flect a bit about why she keeps a blog in the first place. 

Which was a very timely bit of writing for me. Because SippitySup turns nine months old this week, and I am surprised what I have learned in the past nine months.

As is my way, whenever I decide to do something I always jump in with both feet. It's just the way I am. Especially with something I love whole-heartedly and unabashedly.

But the things and people I love are very carefully chosen. Oftentimes people find me hard to get to know when we first meet. I have been accused of being standoffish and snobbish in my life. I prefer to think I am prudent and purposeful (and maybe a little shy). But that just may be semantics…who knows.

But my point is, my enthusiasm for SippitySup sorta surprised me. It came upon me very quickly. So, once I decided to love SippitySup I knew I would make sacrifices to keep it happy and well fed. I am also a natural caregiver...

This is my 7th basil recipe in a row. Are you starting to feel a close familiarity to many people’s favorite herb? I hope I have proven that its versatility is why basil is so popular.

Besides, basil is an herb that brightens everything.

However, basil can be a bit finicky when it comes to storage. Of course it is best when used very quickly after harvesting. For this reason a lot of cooks keep a pot growing on or near the kitchen windowsill.

But it is not always possible to grow enough basil for the heavy work load we demand of it. So I think we should talk about caring for fresh cut basil.