T-Bird's Profile

I second that. Actually, it doesn't look like 'regular' basil to me in the first place - I mean, usually the leaves are smooth, aren't they, yet these seem to have serrated edges...!?

These look tasty!
Remind me a lot of Dutch 'oliebollen', those are really yummy, too:)
http://en.wikipedia.org/wiki/Oliebol

Poach them (obviously doesn't take very long as they are so tiny) and add them to salads, grilled asparagus, or use them for an amuse bouche.

I like to mix up some chives with those little pink shrimps and sour cream (greek yoghurt works, too), salt, pepper and a bit op lemon juice and heap that mixture on my baked potatos. Works really well with smoked salmon, too.

Just made this - and it was really yummy! Used fresh chili though... And think I will drizzle with olive oil instead of butter next time (we had some olive oil for dipping the crust, which gave me the idea). And let me tell you: you can't ever stuff enough cheese in there!
No dinner for me tonight, we ate the whole thing;)

Notes. Written some nasty ones, but also received some that really ticked me off...

I hated nothing more than planning out my meals for a whole week and then coming home to an empty box of (let's say) rice with a little note from my roomie attached saying 'oops, went on a binge and couldn't stop here - thank god you always have just wat I crave in your cupboard' and then singned with a darn SMILEY!!! And then I had to actually ask her to replace whatever she took...pfffffffff!

Pie filling (cherry is my favorite) and/or chocolate. Or even a marshmallow. Hmmmmmmmmmmmmm!

Soooo... Last thursday it was finally time to strain the liquor. Took quite some time due to the milk solids, but the result is beautifully clear and yellow (strained it 3 times, only the first time takes forever). Liquor smells fantastic and tastes wonderful, especially when very cold. Also very nice with vanilla ice cream and/or apple crumble and/or fruit cobbler.
(Obviously, we've already used half of the liquor and I better start a new batch if we keep up this speed. I'm thinking oranges and brown sugar...;)

I started a batch last night (with a lemon, an orange and a vanilla pod) and already saw some coagulation this morning! And yes, it looks utterly disgusting:) Used whole milk and keep it in my unheated kitchen, wrapped in a towel by the window (cold and dark enough I figured). Can't wait to sample it by next friday! Hope that the filtering process will indeed leave it this beautiful sunny yellow hue...