In the summer when I’ve grown a lot of basil, I use it to make pesto and freeze it. I read in one of Anna del Conte’s splendid cookery books that you should freeze it without the garlic and parmesan, so I did, but I did find it quite a nuisance to have to add it at the last when the point was to have a convenience food. So I tried it again, complete, and it seemed fine. But more recently, I’ve read that frozen garlic develops a mouldy taste. Does anyone else find this? I don’t. I’m asking because I’ve just taken a pot of pesto out of the freezer to use in tonight’s dinner (sans garlic, as it happens) and it reminded me to ask you. I presume they mean raw garlic or every casserole would have a potential problem.
I quite often find myself feeding seven cats nowadays, apart from Eloise cat herself. Mother cat, whom LT calls Mehitabel (he and I are both devotees of Don Marquis’s books) seems to have returned home for the winter. She doesn’t seem to like her kittens much, unfortunately, and swipes at them with her paw when they get in her way, though she’s as affectionate with me as ever. The four kittens – who are no such thing now, of course, being over a year and a half old – are usually all present and quite often RasPutin, who I’ve had to forgive and be nice to, because he seems to be getting old and wants me to befriend him, comes too. And so does Rose’s cat Rummy. He has to be fed separately because everyone but Ras is afraid of him.
Anyway, the other thing on my mind has been that the recent Ofsted inspection at my school – former school but not quite, as I’m still a member of the academy trust – went very well and now the report has been published. So there’s a bit less anxiety for a while. Not much less, of course, because that’s how it works nowadays.