Great! and if you cut it right - it will keep growing and growing!
jglass wrote:Mama your sauce is pretty freakin good for spaghetti and meatballs.
I made the first marinara sauce with three cans of crushed tomatoes and it was delsih on spaghetti and meatballs.
I made the first marinara sauce with three cans of crushed tomatoes and it was delsih on spaghetti and meatballs.
I was wondering how long it would take you to try it!
I have basil in three pots on the balcony and a bunch in the garden. It seems to be the one herb that grows well in Jons Dads garden lol. Last year a friend gave me hot basil and white basil. I had them in pots on the balcony. I prefer regular basil and sweet much more. Jon said the white smelled like apple jacks lol.
Fresh Basil is my favorite herb. It is so wonderful with tomatoes and we love it in pizza and sauces. It is so nice with so many things.
Mama so many of your recipes have become our favorites. I really appreciate all of your help.
Fresh Basil is my favorite herb. It is so wonderful with tomatoes and we love it in pizza and sauces. It is so nice with so many things.
Mama so many of your recipes have become our favorites. I really appreciate all of your help.
Honey - I can't take them all with me! LOL
Seriously - I think if you saw my collection, including all the handed down ones - you;d be really surprised. I have more to share!
Right now I have so much that is in storage - when it gets out - then you will not have enough space on your computer for them.
Never be afraid to ask for anything!
Seriously - I think if you saw my collection, including all the handed down ones - you;d be really surprised. I have more to share!
Right now I have so much that is in storage - when it gets out - then you will not have enough space on your computer for them.
Never be afraid to ask for anything!
A slow-simmered Marinara is another one of those things I enjoy making in the crock-pot. I prefer the slow cooker mainly because my range and back-splash are white and I hate the miniscule red/orange splatters from the bubbling sauce that explode all over hell when I lift the lid to stir and taste throughout the day...