Just so you know: the trick of freezing fresh herbs in a little water in ice cube trays? Works wonderfully. The other night I made a quinoa salad that normally has fresh tomatoes, dill, parsley, basil, and cilantro in it–I had to skip the tomatoes, of course, and the cilantro because I couldn’t find any (I can’t remember whether I froze any at all or if I used it all for pesto), but I used frozen dill, parsley, and basil and the salad tastes fabulous. Maybe even better, since I’m snatching a little summer from the jaws of winter. Well, spring technically–there are crocuses in my yard now, so I’m willing to concede that it might actually happen.