open_eyes (anonymous) says...

Can we talk about C Street here? The veins in my neck are a'poppin'!!! LOL :)

July 14, 2009 at 5:50 p.m. ( permalink | suggest removal )

create (anonymous) says...

open_eyes, what did you do to the page about the house on C Street? Hmmmmmm? It's gone, vaporized, zipped into cyberspace, man it ain't even there no mo'.

What did you want to talk about? Since the original page is gone, maybe we can just hijack this thread. I wanna know more about all the C Street advisors. You mean a supposedly educated grown up who gets into trouble with women needs to seek that kind of advice? Letter writing help too? That blows my mind. These people want to run the country yet they can't even run their own lives.

July 14, 2009 at 9:42 p.m. ( permalink | suggest removal )

justthefacts (anonymous) says...

Isn't that building owned by the city? Does the arts council pay rent or just occupy it like the historical society does the other city building?

July 14, 2009 at 9:42 p.m. ( permalink | suggest removal )

create (anonymous) says...

justthefacts, open_eyes is talking about the editorial in tonight's paper about several senators, Brownback included, who live in a Washington D.C. building on C Street. The building is owned by what sounds like a religious organization and they have been adivising those senators who have been getting into trouble by making poor choices with regards to sexual misconduct.

Now the article seems to have disappeared from the forum. I'm guessing that open_eyes wanted to discuss the house on C Street, but the article has disappeared. I hijacked this thread. Naughty create!

July 14, 2009 at 9:52 p.m. ( permalink | suggest removal )

seriouslyfolks (anonymous) says...

"These people want to run the country yet they can't even run their own lives."
Clinton did a good job of running the country and he had whatever with Monica and who knows who else. He was getting counselling from Jesse Jackson who was having an affair at the time which resulted in a "love child". Let's not conveniently forget that.

"Selective Memory" not just for men. ;)

July 14, 2009 at 10:07 p.m. ( permalink | suggest removal )

create (anonymous) says...

Wow YY, great article. That second page was even more interesting than that first one. Pretty damaging, particularly with regard to the treatment of women.

July 14, 2009 at 10:11 p.m. ( permalink | suggest removal )

create (anonymous) says...

YY, you can dry the basil for use later in the year if you like. I find that it does not retain the flavor as well. I use it fresh. One of my favorite ways is to make Tomato Confit. (confee) Peel and crush a skillet full of fresh tomatoes. Add several heads (not cloves) of garlic, salt, pepper, and a dozen or so whole basil leaves. Use more if you like, I do. Over all this, pour on about a cup of extra-virgin olive oil and simmer UNCOVERED very very very slowly for several hours. This sauce will slowly get thicker and the aroma will scent your entire house and make you go crazy with impatience for eating it. This is best served with warm slices of Italian or French bread or toasted baguette slices. The garlic becomes sweet and the cloves will slide right out of their skins and you can spread the garlic like butter onto the bread. I always make large batches of this because I also like it tossed with penne pasta, and it keeps well in the fridge.

There's a place in Boston that makes Tomato Confit in an open brick oven. People buy it by the panful, and it's very popular.

You can also add fresh basil to bottled or canned commercial sauce for a fresh taste.

Or, to wake up the ubiquitous plate of sliced tomatoes ...Slice fresh tomatoes and between the slices, place fresh basil leaves and sliced mozzarella cheese. Drizzle with extra-virgin olive oil and sprinkle with fresh minced garlic, cracked pepper and sea salt. Sometimes, instead of slicing the cheese, I just sprinkle the tomatoes with grated mozzarella. The round balls of mozzarella can get rather expensive, but that is the best kind to use for slicing.

As you can tell, I'm a great fan of basil. Oh yeah, one more. Tired after a long day? Toss a branch of fresh basil on the shower floor or in the bath when you bathe. The scent will invigorate you.

I hope you'll try these.

July 15, 2009 at 8:07 a.m. ( permalink | suggest removal )

create (anonymous) says...

By the way, don't just pick the leaves off the plant. If you do, the plant won't get bushier and go to seed faster. Instead, clip off branches. More branches will grow in its place.

July 15, 2009 at 8:10 a.m. ( permalink | suggest removal )

seriouslyfolks (anonymous) says...

http://www.youtube.com/watch?v=U3VTue...

July 15, 2009 at 8:42 a.m. ( permalink | suggest removal )

create (anonymous) says...

Basil, alas, is an annual in our part of the world so you'll have to replant again next year. It is very sensitive to cold and will be the first to go when we have a slight frost. It doesn't even like to be put in the fridge in its fresh state. It turns black. I used to sell my basil to Reebles, and one day, the produce person put the entire bucket of basil in the big cooler and it all turned black. Of course they paid me beforehand, but they lost all that precious basil.

Basil will keep for many days in a container of water on the counter. Change the water daily.

I'm so glad to hear you are growing this marvelous herb. Yes, it loves full sun and wants lots of water. Easy to grow from seed too and so many varieties. I love Genovese for the big leaves.

Try a chiffonade of basil leaves by stacking several leaves then cutting into fine slices. Sprinkle on your next plate of spaghetti.

Enjoy!

July 15, 2009 at 9:35 a.m. ( permalink | suggest removal )

open_eyes (anonymous) says...

I'd like to know if they preach hatred of Whitey and God DAMN America at C street....... if so........ Brownback for President! :)

July 15, 2009 at 9:49 a.m. ( permalink | suggest removal )

create (anonymous) says...

YY, your question about preserving basil must have awakened the Basil gods because I received this in my e-mail this morning. Have a look:

http://www.organicgardening.com/featu...

You have the gift, YY. I shall do the basil dance for you this very morning.

July 15, 2009 at 10:28 a.m. ( permalink | suggest removal )

open_eyes (anonymous) says...

create, I never saw a reply to my question about extra-virgin olive oil, I was wondering if you could enlighten me a little more about the extra pressings vs extra refinement (which is what I had been told previously). Thx!

July 15, 2009 at 10:48 a.m. ( permalink | suggest removal )

create (anonymous) says...

open_eyes, I'm sorry, I thought sure I had responded. No matter, here's some info I have from the Wise Geek.

"Extra virgin olive oil is differentiated from virgin and the lower grades in a number of ways. To begin with, it is the oil that comes out in the first pressing of the olives. Olives contain a large amount of oil, and subsequent pressings will squeeze out more, but extra virgin olive oil is always the first — and best — press from a batch of olives. Extra virgin olive oil is also entirely pure. Standard olive oil may include some refined oils, to help bulk out the oil, but extra virgin olive oil is 100% first press oil. As a result, extra virgin olive oil has a very low acidity — less than 1% — and the flavor tends to be very pronounced and smooth. Lower-grade olive oils may have bland flavors, but extra virgin olive oil has a very unique, interesting taste."

In recent years, there has been quite a lot of controversy with regard to some companies marketing inferior oils dyed green to appear like extra-virgin. As a result, I don't trust grocery store oils that claim to be extra-virgin. I do however cook with light olive oil and trust Bertoli as a brand.

I buy my evoo from Bariani Olive Oil in California. I buy a case of extra-virgin every year as a Christmas present to myself. Then I store it in my basement where it is dark and cool. This oil is opalescent in appearance and has a wonderful flavor.

Did you know you taste olive oil just as you do wine? Sip a little from a spoon or jigger, breathe it in for aroma and let the taste buds along the side of your tongue be your judge. Then let it slide down your throat. It should have just a little bit of a sharpness to it.

All olive oil labels should indicate the harvest date and the bottling date. The one I am using now was harvested in the fall of 08 and bottled on December 10. I received it just before Christmas. I admit, I'm such a snob about olive oil.

Except in the confit recipe I shared with YY above, I don't cook with extra-virgin oil. It's not meant to use in cooking since heating has a tendency to adjust the flavor. I use it only on salads, as a dipping oil for bread, or to drizzle on pasta dishes.

Speaking of food, it's lunch time and I'm hungry. I shall have some penne pasta tossed with extra-virgin olive oil, parmesan cheese, and fresh garlic and basil from my garden and some left over roast chicken. Yes!

July 15, 2009 at 12:02 p.m. ( permalink | suggest removal )