Thursday, July 1, 2010

food for the body and soul

Earlier this week, the apprentice mechanic gave me some of her cilantro plants of riotous growth - so I brought in salsa with cilantro for her in thanks. Turns out one of the mechanics doesn't like cilantro (of course it was in the salsa! That was the point of making it!) so I'll make a spicier non-cilantro version later.

Yesterday, I sanded the end of the spar until the bracket just fit, reamed a couple holes that were so tight they'd take threads but not the shanks of the AN4 bolts, and varnished all the raw wood thoroughly. Waiting for varnish to dry is a perfect time for a parts run! Of course, that means I still have to wait for the next coats to dry, but with bolts in hand, I got the rear spar attach bracket on, and the last compression strut attached to the rear spar - then the same for the front spar. She looks like a wing now - it's making me excited an starting to dream of the places we'll go!

Today, I need to hit the drag wires with some WD40, as the jam nuts have frozen on them - and they won't be good jam nuts if they're not jamming against the barrel nut!

Before I go do that, though, I took the lamb's quarters I harvested in front of the house yesterday, washed them, and made two batches of pesto - 1-1/2 cups lambs quarters leaves, 1/2 cup pecans, 1/4 cup parmesan, and 1/4 cup olive oil. (Recipe here) The second batch had the last bit of parmesan and 1/4 cup feta instead. Delicious!

Tonight, we'll make pizza dough from scratch, add the pesto as the sauce instead of a tomato base, and add chunks of halibut as the meat - and it will be tasty, tasty goodness. For now, I've thrown a little spaghetti on the stove as I type this, so I can have a little snack of the pesto before I go wrench (and rivet) on my plane.

2 comments:

AlaskanGeekArchitect said...

Your pesto uses 1 1/2 cups of lamb quarter leaves?

Is that raw?

;P

AlaskanGeekArchitect said...

Having read your LJ post this makes sense... since I didn't know that Lambs Quarter was a plant. I thought you were making Pesto sauce to go with a real lamb's quarter...