Never tried the cinnamon basil, but I have Thai basil and lime basil and I've found they are really versatile if you can keep the bugs off of them. They work with fish, especially if it's grilled. The citrusy basils are great in salads, both fruit and green. Also in cocktails, try macerating some leaves with sugar and some citrus juice and then adding vodka or tequila or something similar. You can also make herb jellies from any fresh herb (if you can get a couple of cups worth of the leaves), and those are great because you can open them in the dead of winter and get a jolt of summer.

I love a glass of wine when I go out for a meal or have dinner with friends. We always have wine at my book club. I truly enjoy the taste and the relaxed feeling. I certainly know my limits and never have more than two glasses. I enjoy some mixed drinks, but only have one because of the caloric intake and also because I am usually out somewhere an have to drive home. Wine always wakes me up in the middle of the night, so I drink plenty of water along with it. I was camping for a night with friends and we had vodka and cranberry juice -- one drink each. It was very pleasant. I almost never drink at home. I just don't enjoy sitting by myself and drinking. I'd have a glass of wine from time to time but I end up pouring out most of the bottle because it goes bad before I finish it. I don't like beer, never have. I would absolutely never force a drink on anyone else. I bet the person who did that was three sheets to the wind. Lots of people have good reasons for not drinking and I respect that. I am sorry your vacation was miserable, Olliesmom.

Something I like with wine is a spread I make with equal parts gorgonzola and marscapone cheese, with added toasted walnuts or hazelnuts. This is fantastic spread on crusty whole grain sourdough bread, and with many kinds of wine. Is also nice to add sliced pears. I also like smoky eggplant dip which is made by roasting an eggplant and then peeling it and putting it in the food processor with a small jar of roasted red peppers. That goes good on bread too, and with wine. You can doll it up with whatever other italian condiments you like, but it is good plain too. I also have served Chase's homeade boursin to raves. Since I have an herb garden it is a fun summer thing to serve with bread and wine. Home Made Boursin with Herbs 1 lb Farmers cheese or 1/2 lb cottage cheese & 1/2 lb Ricotta 8 ounces cream cheese 1/2 cup butter,softened 4 large garlic cloves,minced 2 medium shallots,minced 1/2 cup fresh parsley,chopped finely and packed tight 1/2 cup chopped fresh thyme OR 2/3 cup fresh dill chopped finely 1/3 cup chives,chopped finely 1 tsp pepper,freshly ground 1/4 tsp cayenne Blend the cheeses and butter, add the remaining ingredients. Mix thoroughly. Store in small crocks or ramekins in the fridge until well chilled.

Thank you all for your compliments. You are very kind. No question that I like to fool around with food combinations and cooking methods. It's part of the fun of cooking. Typical T&T recipes for me are just stepping stones to adventure and amusement. This particular combination I have concocted is actually not very unique. The use of fruits in cooking is, as you know, very common. orange with duck, melon with prosciutto, Pork with sweet & sour plum sauce, fish with lemon, turkey with cranberry, beef with pineapple, ---etc. Food pairing/combination is more than subjective taste, there is a whole science of molecular biology behind it, which is fascinating to look into. Before putting this dish together, I looked at the food pairing chart below, and decided it is worth a try. The turkey crackling was made in bacon fat, the rendered turkey fat with the bacon fat was used to give the sous vided scallops a golden crust and additional complexity in flavor. Together, the turkey fat, bacon fat and Au scallop Jus, was drizzled over the wild rice which was cooked in robust turkey stock. Pomegranate is very similar to cranberries in both color and taste, but a little more fruity and sweet, which in small amount, (2 teaspoons) in the wild rice, you can see, that the inconspicuous fruitiness can serve to balance out the primary flavors of the dish. Pomegranate juice, as jab65 pointed out, is well known for its potent health benefits, which is why I decided to incorporate it into many aspects of my cooking. The problem of course, is how you can get juice out from a pomegranate. That will be another video which I will have to make to share, whenever I get around getting it done. Unless one of you already has a way, in which case please share. dcarch, (writing from inside the looney bin) :-)