I have no idea what to title this post...

Hello to all~

Let's see, this past week I went to a lovely violin recital for my friends graduation! The music was fantastic and I very much enjoyed myself!

On Sunday I will be 18! Yes, my excitement is great! :D So, I went on Monday to get my Driver's License, and am also now able to vote!! yay! :) I was thrilled upon learning that I wouldn't have to take any tests to get my license!! Since I was parent-taught, I automatically missed the physical test, and when I took the Permit test about a year ago, that was also the Driving test!! So, to my delight, it was just glamour time! Yes, I had my picture taken, and although most people dread that part, I'm looking forward to see how mine turned out! :)

Other than the things mentioned above, things have been pretty normal at our place. So, today is Friday, and you all know what that means!!

~Fettuccini Al Pesto~

4 cups basil leaves (stems removed), tightly packed
1/2 cup extra virgin olive oil
4 cloves crushed garlic
2 teaspoons lemon juice
1 teaspoon sea salt
1/2 cup raw pine nuts
6 zucchini, peeled
1 tomato, seeded and diced
1/2 cup parmesan cheese (optional)
To make the pesto, place the basil, olive oil, garlic, lemon juice, and salt in a food processor fitted with the S blade and process until the basil is chopped. Add the pine nuts and process until smooth. Stored in a sealed container in the refrigerator, pesto will keep for five days.

To make fettuccini, use a vegetable peeler to peel the zucchini down to the core of the seeds on all sides, forming long strips. Do not continue peeling once you reach the core of the seeds. Toss the zucchini fettuccini with enough pesto to coat. Toss diced tomato and parmesan in if desired.