Posted by on Sep 7, 2025 | 22 comments

I see a red moon arisin’…🎶

Tonight the moon is supposed to be spectacular in many places, but mama’s friend in Hawaii says she won’t be able to see it. Hmmm….looking that one up. Oops, can’t be seen in many places so we’re not sure we will see it either, but the moon this week has been truly lovely so perhaps we’ll have a glance around 1opm.

That said, happy Sunday, even though our morning sun has taken flight!

Mama has come out with red spots all over and they are not fun. Hives – stress? Food? Mama is not allergic to any foods, that’s for sure, except maybe some innards that we will not mention here…

Has anyone ever had hives? They are making her really mad that her unconscious might be at work here due to imminent travel! Mama and papa are going to have four days with mama’s sis-in-law and partner and it has been six years since the last encounter; so much excitement around here.

Does anyone have help advice for hives? Mama has taken cortisone for 3 days and has an antihistamine each morn but these little devils don’t seem to want to disappear.

Basta with the aches and pains.. Maybe a little tai chi and breathing will do the trick, haha. That and arnica, aloe vera, calamine lotion. Any ideas are more than welcome, as she is starting from scratch, HA HA.

Off to market for a little fresh pasta for mama’s end-of-smmer-pesto, see below.

This time mama had some roasted cashews that had been flavored with curry powder so she tossed those in instead of the usual grilled almonds or pine nuts or walnuts. We’d love to hear your ideas for your pesto!

6 cups fresh basil leaves

1 sprig of fresh mint

1/2 cup roasted nuts (not peanuts, but who knows?)

3 roasted garlic cloves or simply raw (mama sautés the nuts for a couple of minutes in olive oil to soften the effects of raw garlic for some)

Extra virgin olive oil, about 3/4 cup but we like our pesto fairly liquid

Salt to taste

Squeeze of lemon

In the bowl of a food processor, put everything except the olive oil and add it to the ingredients in a stream as you pulse the sauce.

Store with a little sqeeze of lemon over all to keep the color nice or lay a piece of cling wrap over the surface when you freeze it for winter to keep the pesto green and pretty.

Pesto with curry, cashews, mint, and the end of summer basil