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You guys, this is the saddest four-leaf clover ever. (Warning, that link goes to a PDF.)

But if you want to do a shit-ton of sink folds, THAT'S THE ONE TO DO. Jesus, there were sink folds that weren't even called sink folds. And swivel folds, and rabbit-ear folds with non-triangular starting shapes. Basically I think someone sat down and said "Let's do a design using only the most incredibly difficult folds we can." So I'm actually pretty proud of my sad, ugly little four-leaf-clover.

ALSO I MADE PESTO. It's made entirely of plants! It's a sun-dried tomato pesto, so there's no basil, and I used all kinds of freaky substitutions, but it came out pretty well.

Sam's Picky Eater Pesto

1/2 cup parsley leaves
handful of mint leaves
1/2 cup chopped walnuts
4 cloves garlic or to taste
1 tsp lemon juice
1/4 tsp salt
1 cup sun-dried tomatoes
1/4 cup parmesan cheese (or to taste. I probably used about half that.)
1/2 cup olive oil

Toast walnuts in a shallow pan. I put them in the toaster oven at 350 for five minutes; you can also dry-toast in a skillet. When you start to smell nuts, they're done. (LOL.) You could probably use them raw. Allow to cool while you assemble the other ingredients.

In a food processor combine the parsley, mint, walnuts, garlic, lemon, and salt. Process until coarsely chopped.

The recipes I consulted all said to drain the sun-dried tomatoes, which are usually packed in oil, and pat the oil off them with a paper towel. I'm lazy so I just shook the oil off as I forked them from the jar into the cup measure, then shook them off again as I transferred them to the food processor.

Add the sun dried tomatoes and cheese to the food processor and process until the tomatoes are coarsely chopped.

The recipes generally say to add the oil in a stream "until the pesto comes together". They also said to use a full cup of olive oil, which would have been WAAAAAY too much. My advice is to add a quarter cup of oil, either while processing or (if your processor is spoutless like mine) before you blend. If it still seems dry, add the other quarter cup. I used half a cup and it looks great but the olive oil does overwhelm a bit.

You can store this in an airtight container in the fridge for up to six weeks, apparently.

OM NOM NOM. My whole purpose in making this was that I wanted pasta pesto salad, so I cooked up a huge helping of macaroni (you can use twisty noodles or whatever) and stirred it up with about six spoonfuls of pesto.

It's good for what ails ya.

Now I just need to figure out what else people eat pesto with, because I have like half a pint of it in the fridge and that's a lot of pesto for one person.