Barbara Pagani's Tresor Cache 101

 I have done this for several years and been very successful with a 20-30 plant crop all from 1 pot purchased at the grocery store.  This year I may have waited too long as it's extremely hot. I worked transplanting in the early morning and water several times throughout the day. I am crossing my fingers that they take as it was so hot. So basically I take the basil out of the pot, split it all up. The larger pieces are first in larger pots at the outer edge. The smaller ones go in smaller individual pots till they are strong enough to go in a bigger pot. I prepare a mix of bark on the bottom which I got from our local city that provides it for free. Then some of last year's old earth. Then a mix of new earth or top soil mixed with peat moss and sheep manure. I space each cutting approx 8 inches apart. Dig a hole down as deep as you can put the stem down without breaking it and make a mound around the top and lightly press the earth down around it. It needs tons of water for t...

Source:  http://meggielynne.tumblr.com/ Pasta with creamy roasted pepper and basil sauce by  One Lovely Life Ingredients: 3 red bell peppers 1/2 onion, diced 2 cloves garlic, minced olive oil salt and pepper to taste 1/4c cream, or half-and-half 1/4c fresh basil, minced 1/2 lb. small pasta, such as rotini, fusilli, or gemelli fresh parmesan, to taste Directions: Cook pasta, according to package directions. Meanwhile, on a gas burner or in the broiler (I used the broiler), roast peppers until they are charred well on the outside. Be sure to rotate peppers often, so that they blacken evenly. Remove peppers from burner or broiler and place in a paper or plastic bag to steam for about 10 minutes to loosen the skins. Scrape off charred skin, remove stems, and scrape out seeds. Puree peppers in a blender or food processor until smooth, almost like a pesto. In a medium saucepan, saute onion in a drizzle of olive oil until tender and translucent. Add garlic and cook...