FEELING FEATHERY (oh so feathery...)

: F1 Grand Prix of Belgium qualifying. ^^

i hadn't ever made pesto before today. but goddamn, if it isn't ridiculously easy to make, i don't know what is. and there's so many different variations on it, too. i just made it very basically...grabbed a whole bunch of basil leaves off of the plants growing in the backyard (which are doing WONDERFULLY, by the way...ever since i put them in bigger pots, they're quite happy and bushy and beautiful), threw them in the little mini food processor that Kate-chan and her mom gave me ages ago, along with some olive oil (extra virgin), some garlic, a whole bunch of crushed walnuts, and a bit of coarse kosher salt (don't you love my measurements? XD).

put some of it on the wrist-breaking rye (that's what i should call that recipe from now on; it's got a certain ring to it, don't you think? XD) yielded by last weekend...and despite any international treaties this might break, it tasted really, really good. and SO ridiculously easy. ^-^ you really ought to taste it. ^.-

and since i promised it ages ago and forgot to do it, i'm remembering now that i promised you a recipe for tonkatsu sauce. so here you are:

1/2 tsp. dry mustard powder
2 tbsp. sake
1/4 c. ketchup
1 tbsp. soy sauce
1 tbsp. hoisin sauce (or char siu sauce)
2 tbsp. sugar
2 tsp. worchestershire sauce

combine mustard powder & sake in a bowl; whisk until smooth. add remaining ingredients; mix well.

and whee, look at me culinarily procrastinating when i should be doing other stuff. must go plink away at my keyboard now. and maybe make some apple bran muffins. 'scuse me. XD