Last night they predicted frost, so I went out to cut most of my zinnias and all of my basil. We got two huge bouquets of zinnias, a pint of pesto, and another pint of thai pesto, which we savor and never have enough of. It's so simple- thai basil, fish sauce, lime, sesame oil, and a dash of rice vinegar. I also put in just about a teaspoon of peanut butter. If you have some leftover chicken or some shrimp, some jasmine rice (cooked or not), veggies, and stock, you can make a fabulous risotto in 10-30 minutes (depending on the rice). If you have some coconut milk, that makes it even better (I buy the powdered coconut cream from our local vietnamese market).
Old man winter blew a slight frost over our roof tops last night, but the rest of the zinnias came out unscathed. Tonight will be cold again, but we'll be back to our "usual" temperatures on Thursday. Every year it's just barely warm enough to wear shorts on Halloween- and has been for as long as I can remember. This is early for our first frost, but I was happy to bring in armloads of zinnias.
Later this week I'll have the "final" results of my Mississippi river clay to show you- I picked a glaze that highlights its natural color beautifully.