NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
QUOTE OF THE WEEK
"Education is what survives when what has been learned has been forgotten." ~ Edith Wharton
When I was out showing houses last evening we went down a block fully lined with cars…a sure sign of a graduation open house and the end of the school year. I would guess a lot of parties have been disrupted by the cold and rainy weather lately, but we so desperately need the rain it's hard to complain.
I made this week's recipe (from real simple magazine) a few weeks ago when it was WARM and we went to French Park for a picnic. The recipe below is as published. I used one bunch of asparagus and generous shredded Parmesan, also thought it could use a little more oil and seasoning.
PASTA SALAD WITH ASPARAGUS AND LEMON
- 8 ounces penne pasta (1/2 box)
- 1 pound asparagus (ends trimmed), cut into 1-inch pieces
- 1/4 cup Parmesan pieces (1 ounce)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest
- Kosher salt and black pepper
Cook the pasta according to package directions and add the asparagus during the last 3 1/2 minutes of cooking. Drain the pasta and asparagus and rinse under cold water to cool. Transfer to a large bowl.
Add the Parmesan, oil, lemon juice and zest, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to combine.
Sharlene Hensrud, RE/MAX Results- Email– HomesMSP.com
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