I miraculously have a basil plant that I haven’t killed…yet. I gave her a name. And her pet name is Susan. She is strong and vibrant and I cannot tell you how shocked I am that she’s alive and thriving under my supervision and guidance.
I’ve purchased basil plants in the past and every. single. time, I kill them. NOT THIS ONE! Here’s what I have done to aide in prolonging its life:
1. She gets all the water she needs. 2. The sun is her friend. 3. I used this thing called Trash Can that Hilton recommended. It’s compostable fertilizer and it has helped a lot. 4. And I trim her all the time, i.e, make pesto.
Every year Josh makes tomato confit and while I’ve always enjoyed the fruits of his labor, I’ve never taken it upon myself to make it…until now! This is an easy-fied version of his method. And it still tastes delicious.
But sometimes I like to choose fun. And for me, that means adding pasta into the mix. Pasta salad is the best kind of salad. We all know this.
I also love the very American seven-layer salads. They look like traditional Americana dishes to me. Something I never grew up with. My mom didn’t make American foods like this, which obviously made me even more curious.
For this post, I teamed up with Classic Yellow Mustard is a summer (and beyond) staple that adds a pop of flavor into all kinds of summer dishes. I usually make dressings with Dijon mustard but this is proof that yellow mustard also has its place in dressings. This one is a creamy herbed dressing that can be used instead of ranch.
I like my pasta salads to have texture, texture and more texture. The radishes and sugar snap peas add lovely texture. It makes it super refreshing and on the lighter side, which might be surprising considering the fact that it’s a straight-up pasta salad.
These bao buns are what my carb dreamzzzz are made of. They’re so delicious and soft and before now, I had no idea they were so, so, so simple to make at home.
If you make them the legit AF way, the way you’re supposed to, you’re going to take pork fat and render it and pour it into this bread dough. But, I found that butter (a bit easier to find and deal with) is just as good. I adapted this recipe from David Chang’s recipe.