Thanks, Crunchy Betty!

This, to the left, is me taking a break from writing and cleaning my windows. Just kidding. I do take breaks from writing and I do sometimes clean my windows, but this isn't me or anyone I know. I do, however, like the blue sky and clouds reflected in those perfectly clean streak-free windows.

 

True confessions:  one of my pet peeves is looking at streaky glass – windows, mirrors, glass tabletops. Basically anything that has come within spitting distance of a Windex bottle (sorry, Windex). I hate Windex. But, I've been using Windex nigh these many years because I haven't found anything better to streak my windows, mirrors and tabletops with. You'd think a glass cleaner would, ah, clean glass, but I've, apparently, never figured out how to properly use commercial glass cleaner so that the glass products I am trying to clean actually get clean.  Maybe it’s just me.  Windex, forgive my outburst.  You’re probably fine in more capable hands.

 

Anyway, since I sometimes peer off into the distance during my writing time to refocus my eyes and get my head clear (ah, that window metaphor again!), I don’t want to be distracted by streaks.  I want nothing between me and the great beyond.  I want to look out and see the edges of the world.

 

And that requires a better glass cleaner.

 

So, I hunted and hunted around until I found some homemade glass cleaner recipes and tried one this weekend.  (Don’t worry, I did other fun things this weekend besides trying homemade glass cleaner recipes, I promise!)  I know you’re on pins and needles, wondering if my search was fruitful.  In a word – YES.

 

Thanks to blogger Crunchy Betty, whose "Alvin Corn" recipe is printed on her blog (and here), I have clean table tops, light fixtures, mirrors and windows.  Okay, once I realized how great this stuff worked, I went a little crazy, but I did not get all geared up and start cleaning skyscrapers.  Promise.  

 

But, I am so happy that I had to share the wealth with you!  Get our your pencils . . .

 

Alvin Corn Homemade Glass Cleaner

1/4 cup rubbing alcohol

1/4 cup white vinegar

1 Tbsp. cornstarch

2 cups warm water

 

Put it all into a spray bottle and shake it well.  Shake it periodically as you use it because the cornstarch will settle to the bottom.  Enjoy sparkly clean glass.  Write the great American novel. 

Pesto!

’Tis the season for fresh summer bounty.  Tomatoes are ripening.  Corn, too.  And the basil’s been going strong for a while.  What better summer dinner is there than BLTs, corn on the cob, and a nice side of pasta with fresh pesto sauce?  I’ve recently started growing basil every summer (not to be confused with mint, which I grew only once . . . it took over my yard so horrendously that I had to move to escape it).  The reason I grow basil is obvious – pesto.  I adore pesto.  I would bathe in it if I could make enough of it.  And while most people intuitively know how to make a BLT or corn on the cob without recipes (if you don’t know how to do these things, email me in private – this is not something you want to admit to other people), wars have been fought over pesto recipes. 

But, fear not.  I have the best one.  I know, I know, you probably think you already own the best pesto recipe yourself, but, unfortunately, you are mistaken.  This recipe that I have (and that I will share with you very soon) was given to me by someone who knows all – my hairdresser.  I mean, really, if a hairdresser hasn’t been able to find the best pesto recipe in the world, then (s)he can’t be much of a hairdresser, right?  And, my hairdresser is such a generous and kind person that she gave me the A-OK to share this recipe with you.  So get out your pen and paper, or copy/paste/print.  Then, make this and savor it . . . and tell me I’m right.  Or, go ahead and give us your recipe!  I promise to have an open mind . . .

PESTO

2 cups basil leaves, thoroughly washed and patted dry.

4 good-sized (my hairdresser’s words) garlic cloves, peeled and chopped

1 cup pine nuts (or walnuts – but why would you use walnuts when you could use pine nuts?)

1 cup olive oil

1 cup freshly grated imported parmesan cheese

¼ cup freshly grated imported Romano cheese

Salt and freshly ground pepper to taste

Optional:  You may add a “dollop” of butter to the mixture, although my hairdresser says this gets very controversial between those who favor butter and those who don’t.

Combine basil, garlic and nuts 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 and add cheese, a pinch of salt and a liberal grinding of pepper (and the butter, if you wish).  Process a few more seconds. 

Makes 2 cups – enough for 2 lbs. of pasta.