January 27, 2017
Today was Holocaust Remembrance Day and the White House issued a statement that managed not to mention Jews at all, nor what the Holocaust was. The names of the passengers on the St Louis are being published on Twitter; they were turned away from the US and half were murdered when they returned to Germany. There are heart-breaking photos of children identified by name.
On this day, day 7 of the reign of the Mango Mussolini, he banned all people from 7 primarily Muslim nations from entering the US, many of them with Visas and many legal residents who are currently out of the country. They are stuck at airports around the world, wondering what to do and how to get home. He cancelled all refugee interviews. He is refusing entry to Iraqis who helped the US military and need shelter now. The other Muslim majority countries not on the list are all places where Mango Mussolini has a business, like Saudi Arabia. That’s where the terrorists came from on September 11.
He was in Philadelphia where there were loud protests; the GOP lawmakers had chartered a train to return to DC but they were afraid to enter the train station. The protest was peaceful but loud. The train left without them, after the station master announced its imminent departure repeatedly. When he gave up and ordered it out the crowd cheered.
Pesto smells like summer to me, a reminder of ripe homegrown tomatoes and sweet corn picked in the backyard and rushed to the pot. If we were in California that would be months sooner than it is where we live now.
2 C. fresh bail leaves, washed & patted dry 1 C. freshly grated Parmesan cheese
4 garlic cloves, peeled & chopped 1/4 C. freshly grated Romano cheese
1 C. shelled walnuts or pine nuts salt & freshly ground pepper
1 C. Extra Virgin Olive Oil
Combine the basil, garlic, and walnuts in the bowl of a food processor and chop.
Leave the motor running and add the olive oil in a slow steady stream
Shut the motor off, add the cheeses, a big pinch of salt and ground pepper. Process briefly to combine, then scrape into a bowl and cover until ready to use.
You can freeze whatever you don’t use by putting it into an ice-cube tray; when hardened you put them in a zip-lock freezer bag that have dated and identified. The pesto I used tonight was made last summer from homegrown basil.
Tonight I made pasta, drained it and set aside. I sautéd the mushrooms in a large skillet in a little butter and olive oil, then added the leftover chicken from two nights ago, and some pesto. When it was all warm I stirred in the pasta until everything was coated with the pesto.
Note: I considered starting with scallions before adding the mushrooms but there was so much garlic in the pesto that the onion was not missed.