I love basil. I think it's fresh and zippy, and, at the risk of being too abstract, is a great spring gateway herb between rosemary in the winter and mint in summer.
The other day I went to Whole Foods to get my usual post-spin class bison burger patty. Actually, this was only the second time. I rarely actually cook, and I cook meat even less (read:never). When I saw there were no patties made, I went in to a brief state of panic. But I forged on and decided that I could DO this. I would, for the first time EVER, make a burger.
"What should I mix in with the meat?" I thought. And then it struck me, BASIL! I had just had a wonderful basil cocktail at Farina in San Fran a few days prior, so basil was on my mind. For many, this may not have been much of a feat, but for a beginner like me, I felt quite accomplished!!
(For anyone interested, the drink was called the Basil Supreme: Square One Cucumber vodka, basil, Cinzano Dry Vermouth, Sugar)
