Thank you for Lifting my Spirits

It Really Matters

This is really exceptional. In a normal week, less than a half dozen responses to the weekly hiking email wander in. Just yesterday you sent 41 amazing and inspirational notes!

Thank you. We are all doing our best to stay positive. Little acts of kindness make a big difference. So here is an idea for the next few weeks: If you feel so inclined, send a note, a photo, a recipe or a thought of the day. I will do my best (and you know that is a limited best!!!) to compile them into our weekly email until things get back to normal. Which now looks like it won't happen until May at the earliest.

A number of you asked about my nettle pesto recipe. Well, I just kinda made it up (pretty normal here). But here you go!

Mark's Made-up Stinging Nettle Pesto

Ingredients:

• 1 shopping bag of freshly foraged nettles

• 1 cup chopped walnuts (But any nut could work. Pine nuts are traditional.)

• 3 cloves garlic, peeled & coarsely chopped

• 2/3 of a tub of shredded parmesan cheese (you can use the expensive stuff if you want, I didn't)

• Olive oil

• Lemon zest

• Juice of the lemon Sea salt

Method to the Madness:

1. Toast the walnuts. Get them good and brown, almost burnt. Set aside.

2. Drop the nettles into boiling water for about 3 minutes, then drain in a colander.

3. Transfer nettles to a food processor and just enough oil to puree. Give it a whirl. Use a spatula to transfer your puree to a large bowl.

4. Add walnuts, garlic & lemon zest. Blend. Now add olive oil until it develops a "shine" like a pesto should. Taste.

5. Add lemon juice and sea salt until it tastes just right. Your done now. Enjoy! And freeze some for later.

Pro tip: It tastes REALLY good tossed with fusilli and some shredded rotisserie chicken. And in an omelet. And as a dip. Even spread on bread with a sandwich.

Mark