Remember yesterday, how I baked these funfetti cookies to thank my friend Pat and his family for bring me to the baseball game? It was a BLAST! With gorgeous views, witty company, and a cup of hot cocoa, the innings flew by. I even forgot to watch a few pop flys and ground outs (thus breaking Rule #4 in “Amy’s Guide to Attending Baseball Games”: Pay attention to every play.)!
Back at their house after the Giants’ 4-2 win, Pat’s mom pulled out a pair of gardening clippers and bustled around the backyard. She first returned carrying a basket brimming with red and gold cherry tomatoes, which she washed and fed to every person who walked through the kitchen. (I gladly snuck seconds and thirds—they were the sweetest tomatoes I’ve ever tasted!)
On her second trip, she brough in 4 more vegetables for me to take home, in addition to the juicy tomatoes: an eggplant, a cucumber, a round zucchini (it looked like a small green pumpkin!), and two yellow squash. As she carefully packed it all into a bag, my stomach did a happy dance—it was Christmas in July!
Right before I picked up my purse to leave, she said 5 of the most magical words: “Do you want some basil?”
Pat laughed as my eyes lit up and my face broke into a ginormous grin. “Yes please!” was about all I could manage. Pure giddy excitement kicked in. Basil is my favorite herb EVER!
While drifting off to sleep that night, I started dreaming of ways to use all of my produce presents. I could cook… Or I could bake! I settled on turning my two favorites—the basil and zucchini—into muffins, topped with a sweet balsamic glaze. I might have to plant my own garden now… These moist muffins disappeared much too quickly!