Last night we had a friend over for dinner. The menu was pasta, bread and broccoli with iced tea to drink.
Eli and I made pesto from the basil in our garden and acorns we froze last fall. Of course we had to boil the nuts to make them digest-able. To make garlic bread, I took a loaf and sliced 1 inch pieces, mixed room temp butter with our garden basil and rosemary and a store bought garlic. Mix and spread- then broil until ready. The tea was mint and pineapple sage- both from the garden and a little dried stevia from last years garden.
It was great. And home-grown. I can't wait for our next homemade dinner!