We're planning a big trip to Italy this summer, and one of the things that I'm looking forward to is the pasta and the sauces. I'm really looking forward to trying some fresh pesto while I'm there. There's nothing like the taste of fresh basil, and every summer I grow a couple of pots of it because it's one of my go-to herbs. Every year I make great, big batches of pesto and can it so I can enjoy it all year long.
Every time I put on that white double-breasted chef’s jacket, checkered pants, crisp white bib apron and touque (chef’s hat) – I feel like a chef. I’m tempted to wander the streets of TO in my full uniform with my toolbox of equipment, in case - god forbid - there’s a culinary emergency, and I’m called to action. Give me a moment while I dream….