Happy Fall, y’all!
The calendar may say it’s fall, but the plants in my garden don’t seem to notice. Especially this Thai basil.
Mocking Mother Nature, it seems to grow even bigger and more vigorous at the mention of fall. How is that possible? The other basils are not as robust. The lemon and holy basils have mostly gone to seed, while the Genovese basil is close to being a goner altogether.
I guess it proves that not all basils are created equal. But I’m thankful for the Thai basil. It allows me to extend my summer pesto passion. Also my Thai Basil Chicken fixation. Though I recently found out that authentic Thai Basil Chicken does not in fact use Thai basil in it, but holy basil instead. What.
“It’s never too early to start thinking about Halloween as far as I’m concerned. There may not be any trick-or-treating going on this year, but that’s no excuse to not indulge. In fact, we adults may end up having the most relaxing Halloween. Dracula’s Blood Cocktail involved, of course.” — Angie
“I have this obsession with anything with red curry paste lately. Zeba’s homemade red curry paste looks so vibrant and I know it tastes wonderful. This is something I’d love to try making.” — Jhuls
“Cool, loaded fries with a twist! They look delicious.” — Angie
“Huh?! Pickled shrimp?! I’m shell-shocked! All kidding aside, it does sound intriguing, and looks tasty.” — Angie
Now, let’s party! Join Fiesta Friday #347 by adding your link(s). Don’t forget to link your post to FiestaFriday.net and the cohost(s), so you can be featured. Your cohost this week is Zeba @ Food For The Soul
If you’re interested in cohosting Fiesta Friday Link Party, please let me know.
If you’re new to Fiesta Friday, please read the guidelines.
You are invited to the Inlinkz link party!
I am intrigued by your Thai Basil! I have lemon basil still on the go here, while most of my other herbs have gone to seed, but the leaves on your basil are so pretty (I’ve got my photographer head on here) they’ll look amazing in recipe photos. I’m going to have to hunt some out here in the UK now.
Aha, you noticed the leaves! They look a little different from the other Thai basils I’ve grown in the past. This one may have been the result of cross breeding with some other type of basil. They’re pretty, as you’ve observed. I’ll collect the seeds and whoever wants some, can send me SASE.
Your garden looks great! I do love how the garden perks back up after summer. I came by to share my Caramel Apple Galette. It’s got a flaky pastry crust, and my family finishes this whole dessert in one sitting…
Thanks! Caramel Apple Galette…oh, yum!
Morsels of Life | CJ Huang says
Thanks for hosting! I brought by some Zucchini Cakes. Hope you enjoy. 🙂
Of Goats and Greens says
Wow, thank you for featuring my pickled shrimp! They were a hit and disappeared fast when served at our (socially-distanced) 5-person pot luck. PS, your Thai basil did a lot better this year than mine did – although I got a good crop last year. We’ve already had four days of frost here – I covered a lot of food growing out there with sheets and saved some veggies but… further north than you.
I’m looking forward to trying pickled shrimp, what an intriguing idea! Try growing your basil in a slightly shaded area. I used to think they need blazing hot sun, but I’ve noticed the ones growing in less sunny places are actually thriving and don’t bolt as early. That’s my observation, anyway, limited to my own garden.
Beautiful thai basil! Just posted my first link for Fiesta Friday! Love the concept..thanks
Thanks and welcome! Looking forward to getting to know you better.
Thx for Hosting. I left a colorful Fall Goddess this week.
Dropping by from #ChasingMYLife to bring you my SWISS CHICKEN & CORN CASSEROLE, BEEF RAGU and PORK AND CHARRED PINEAPPLE SLIDERS. Thank you for hosting a GREAT party. I’m looking forward to visiting links over the next few days. I hope you’re having a WONDERFUL week.
Thanks. Have a good week!
Kate - Gluten Free Alchemist says
It certainly feels like Autumn here… the weather has suddenly turned and I want to snuggled up in front of the fire.
Lovely round up and thanks as always for hosting x
It was Fall weather for a couple of days last week (60s F) but now it’s back to the heat. Well, high 70s and low 80s, but with the humidity, it still makes you sweat. That, I must say, I’m not a fan of 😀
Jhuls @ The Not So Creative Cook says
Hi, Angie. I am not sure if I met Thai basil before, but I am very curious how it tastes like. Hmmm…
Thank you for hosting FF party. And thanks to Zeba, too. Take care!!
I’m sure you have; you just probably didn’t notice. It’s used a lot in Thai cuisine, obviously, and it’s the basil used in Vietnamese pho. It has that anise/licorice flavor and is spicier and more sturdy than the Italian basil variety. It’s one of my favorite basils; it’s also very pretty. I highly recommend it.