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d e b: My basil plant
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d e b: Big bowl of basil leaves
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d e b: Putting some basil in my mortar and pestle
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d e b: Pan frying garlic
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d e b: Pan-fried garlic in with the basil
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d e b: Short nap wake up call
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d e b: The basic accompaniments
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d e b: Adding in the ingredients
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d e b: Starting to grind basil and garlic
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d e b: Partially ground
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d e b: Adding more basil, cheese and oil
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d e b: My little bottle of white truffle oil
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d e b: Just a tiny drizzle
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d e b: End product
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d e b: Saying goodbye and all the best
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d e b: Homemade pasta
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d e b: Gluten free vanilla cupcake ingredients
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d e b: Precise measurements
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d e b: The batter ready to be cooked
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d e b: Moist gluten free vanilla cupcakes
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d e b: Dumplings
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d e b: Making sugar cookies
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d e b: Covered in flour
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d e b: Focused on playing with scraps
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d e b: After making sugar cookies
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d e b: The ingredients for creme brulee
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d e b: Heating up cream in a small pot
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d e b: Separating egg yolks
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d e b: Drizzling in vanilla paste
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d e b: Whisking in the sugar