In a Nutshell

  Given the gravity of some of my more recent posts, I have decided to introduce a bit of levity by sharing a culinary suggestion.  Next time you find yourself in need of pesto for your gourmet Italian dish, you generally will have two options: use a jar of store-bought (I've heard Aldi's is passable) or DIY it.  It's a simple enough thing to make: garlic, basil, olive oil, pine nuts...all crushed together by a mortar and pestle (or the modern day version, i.e. the food processor, although it lacks the stress-relieving benefit).  But what about those pine nuts?  Bane of a budget!  I have a sneaky substitution: raw, unsalted peanuts.  There's no reason to take out a second mortgage on your house for pine nuts.  Cheap and nutritious, the humble peanut is an unsung hero of the kitchen, especially for us herbivores.  George Washington Carver said it best (in his guide How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption):

  "I doubt if there is another foodstuff that can be so universally eaten, in some form, by every individual."

George Washington Carver: horticultural genius and pioneer of plant-based protein (before it was cool)

    I'm sure you've been thinking to yourself: "Wow, Jen has placed an inordinate number of colons in this post and colons make me think of intestines which of course brings up (pun always intended) the subject of digestion and therefore food...I'm hungry!"  Don't worry: if you click on the link to Dr. Carver's booklet, you will find many of his peanut recipes.