How the Pantry visits a Pig Farm… some thought ridiculous!
I just got back from vacation celebrating my mother’s
birthday. I was in Tuscany and thought I would be able to write from there. But imagine I had no internet access for 10 days. I have to say it was a little refreshing. So since Since all I did was eat be expecting some Italian entries.
I took a cooking class when I was in Italy and one clever tip I learned was how to keep my basil from turning brown after it is cut. So this is how to keep your basil looking fresh vibrant and GREEN.
- Dampen your knife with water
- Rub both side of the knife with table salt
- Wipe salt off and now your knife is ready to cut basil!