As promised, I’ve posted the entire Perry Block-and-the-mermaid story, “Hooked“. Go to my Free Reads page for more … well … free reads, including June’s fantasy, “Blood Of Mermayds” (with a very different kind of mermayd) and July’s cozy mystery, “The French Club Connection”. When August is over, these stories will be taken down and sold for soulless cash.

This is also the day I post a new Hot Flash, so pop over to the Hot Flashes page and scope that out.

AND it’s Food Day, so Imma tell you how I make Pesto. It’s easy-peasy. I made a big ol’ bunch of it today.

PESTO

• 2 cups basil leaves, backed (kinda mooshed down a little)
• 1/3 cup pine nuts (I use a tad bit less)
• 1/3 cup Parmesan cheese
• 1/3 cup garlic-infused olive oil
• 1/4 teaspoon salt

Put it all in a food processor and process it.

If you don’t have garlic-infused oil, use regular oil and a garlic to taste.

I took some out to have with pasta tonight. To store, I put about 1/2 cup into a sandwich bag, press it flat and seal it shut. Put it on a plate in the freezer until it’s stiff, then you can remove the plate. To use, just break off as much as you want. It thaws in no time.

A WRITING PROMPT FOR YOU: What’s in your main character’s freezer? Or, if he/she doesn’t have a freezer, in his or her any kind of preservation system.

MA