YACCS comments are down. The latest update says that the problem should be resolved Monday, September 8. Not that it matters much here at Gully Brook Press, of course, but just in case you were wondering...

Speaking of GBP, I have not updated my main website in a while, including the newsletter and virtual museum. How easy it is to fall into the schedule of academe, with its (barely) 10 month year. Well, as soon as I can see daylight on my fall semester duties, I'll whip something up. Stay tuned.

I made fresh pesto last night, with the basil I grew in Castleton, and the garlic Ma & I grew in S'ville. This is the recipe I used: 1 cup fresh basil leaves, 1 big clove garlic, 1 tablespoon parmesan cheese, 1/4 cup olive oil, 1/3 cup walnuts (I know, it is supposed to be pine nuts, but it was a last minute inspiration and it is all I had on hand). Combine all in mini-food processor, grind up. You can use a blender instead, or for the old-fashioned and/or muscular, even a mortar and pestle. Slivers of nuts and small pieces of basil should still be visible in the finished product. Yum!