Summer Soccer Season Is At An End --- At Last!!!

Today is the end-of-season BBQ for Clara's soccer team. They had mixed results over the season, but did make it into the provincial tournament, only to lose out in the bronze medal game. Although an enjoyable sport, I have to confess that for my tastes, matches last far too long, especially when compared with the average hockey game. I found that, with matches or practice scheduled four nights out of seven, my summer evenings were consumed by soccer---and I would have preferred a bit more time to lounge about on our patio enjoying a glass or two and some nibblies. That said, it was a fun season and Clara plans to stay with the team as they join the women's winter league. For tonight's event, I will be taking a pesto-cheese ladder loaf and a pan of brownies.

Pesto-Cheese Ladder Loaf

1 cup loosely packed fresh basil leaves
1/4 cup toasted pine nuts
1 tbs chopped garlic
1/3 cup freshly grated parmeggiano reggiano
2 tsp olive oil
1 tbs flour
2 cups flour
2 tsp granulated sugar
1 Tbs baking powder
1/2 cup cold butter
2 tbs freshly grated parmeggiano reggiano
1/2 cup freshly grated provolone (I used artisanal swiss beer cheese instead)
1 cup milk

Add basil, pine nuts, and garlic to blender. Puree, then add in parmeggiano and olive oil. Pulse until smooth. Stir in 1 tbs flour. Set aside. Meanwhile, in large bowl combine flour, sugar, and 2 tbs parmeggiano. Cut in butter using pastry knife, until mixture is coarse crumbs. Toss in provolone to coat. Add milk all at once and stir to combine. Turn out onto well-floured surface and knead about 12 times to achieve a smooth elastic dough. Place on wax paper and roll out to 15 x 9 inch rectangle, flouring hands and rolling pin as necessary. Flip rectangle onto ungreased baking sheet. Spread pesto along middle third of rectangle, lenthwise. Cut strips into both sides of dough in about 3 inches and space 1 inch apart. Alternating sides, cross one strip over another working your way down the loaf and pinching together the two strips as they overlap. Bake at 400 F for 20-25 minutes. Serve warm.