Just in case you thought this blog has turned into a recipes and menu one, I’d like to share some links to other writings…

On the Simple, Green, Frugal Co-op Blog, my posts are:

Menu Planning for Many (18 October 2008)

Animals in the Garden and Beyond (24 October 2008)

Enough (1 November 2008)

Babysitting Clubs (22 December 2008)

Creating Connected Communities (3 January 2009)

Stockpiling - The Basics (18 Jaunary 2009)

Real Nappies (31 January 2009)

Where do you get the time for that? Part 3 (1 March 2009)

Magical Seeds (14 March 2009)

Harvest Time - Pumpkin (29 March 2009)

Bushtucker and Wild Food (12 April 2009)

Wanting It All (27 April 2009)

Spending to Save (3 May 2009)

Willing Workers (18 May 2009)

Expensive Children? (2 June 2009)

Creative Garden (3 July 2009)

To Market, To Market (18 July 2009)

Garden Help Online (2 August 2009)

Burnout (16 August 2009)

Cooking With Kids (30 August 2009)

Our House Cow Journey Part One (13 September 2009)

Work Options ( 27 September 2009)

Our House Cow Journey Part Two (6 November 2009)

Patience (20 November 2009)

Preparing for the Wet (4 December 2009)

Simple Gift Ideas (18 December 2009)

A New Year (8 January 2010)

Cyclone Season (22 January 2010)

Growing Community (5 February 2010)

Rosellas (19 February 2010)

I’ve also contributed to every issue of Natural Life for over a year now, writing about gardening with children.

There might be some more of my work being published by Warm Earth or Otherways if I can get organised enough this winter…

And hopefully there will be a few more interesting posts and regular updates on this blog and on Home Grown too!

We made this in my friend Jo’s Thermomix a couple of weeks ago, and I made it at home in my food processor.  The thermomix was a lot faster and didn’t create the pile of dishes I had from using the grater and food processor at home.  I have a basil plant, so am making pesto to use more of this prolific herb.

1/2 cup raw cashews (pine nuts or macadamias would be fine too)

1/2 cup parmesan cheese, finely grated

2 cups basil leaves

1/2 cup olive oil

squeeze of lemon juice

2 cloves garlic, crushed

Grind the cashews into small pieces.  Add basil, garlic, grated parmesan and blend.  Add the oil and squeeze of lemon juice until the texture seems right.  Serve with pasta, on crackers, on toast with cheese grilled on top…  Keeps well in fridge.