Basil!

*268*

Today was the first day of the Farmer`s market downtown. The pickings were slim because it is early in the season. I did get some garlic snapes to make pesto with, radishes, and 6 small basil plants ($3). I am happy because I missed out on the plants at the community garden sale. We love basil and we love Pesto. I did not have any more room at the garden so I planted them on the side of the house in the small bed where the rosemary is. I had one plant left so I put it in this pot on the porch. It gets really sunny in that spot so it will be good. I will move it if I have to.
Tonight I am making chicken wings and Spanish rice for dinner.
I have a great recipe that I lost but I found a similar one. I will share with you just in case you would like to try. 

 

• 1 tablespoon sofrito sauce (check out recipe # from my recipes)
• 1 (15 ounce) can pigeon peas (any canned bean will do)
• 0.5 (4 ounce) can tomato sauce
• 1 teaspoon salt
• 1 (4 ounce) can Spam (don't ask a lot of people use it, substitute a ham steak)
• 2 tablespoons cooking oil
• 1 (1/4 ounce) package sazon goya
• 6 -10 pitted green olives
• 2 cups rice (rinsed)
• 4 cups water

Directions:

1. Rinse starch off the rice, this IS important.
2. Dice ham steak or Spam.
3. Pour oil into 4-5 quart cooking pot ( make sure its a large wide pot, not a thin deep one).
4. Add sofrito and fry on medium heat for 1 minute.
5. Add ham and fry for 1 more minute
6. Add tomato sauce and heat through for 30 seconds.
7. Add sazon, salt and water and bring to a boil.
8. Add pigeon peas and olives and boil 5 minutes.
9. Add rice and mix around with spoon once.
10. Bring to boil on HIGH heat until water has evaporated to the rice line.
11. Lower temperature to low/medium low and cover TIGHT with lid ( add foil or banana leaf if need be to make it a tight seal).
12. Cook for 25-30 minutes.
13. Uncover, serve and enjoy!

Read more: http://www.food.com/recipe/arroz-con-gandules-rice-and-beans-145279#ixzz1wZTaMIJH