“You change the world by being yourself.” – Yoko Ono
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, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
This has been a whirlwind time for our grandson who graduates this year, wrapping up his last year of high school (and really also his first full year because of COVID). Last weekend their Ultimate Frisbee team won the conference championship… and it was also prom weekend!
RECIPE OF THE WEEK
This week’s recipe is sort of a dump recipe. I wanted a pea salad with pasta… found many recipes and ended up piecing them together and improvising until I got a taste I liked.
DILLED PEA PASTA SALAD
- 6 ounces farfalle bowtie pasta
- 10 ounce package of frozen peas, thawed
- 3 ounces crumbled feta cheese
- 1 blister pack dill, chopped
- Top of cluster of Italian parsley, chopped
- Equal parts organic mayonnaise and plain yogurt (1/4 cup each?)
- Splash of white balsamic vinegar
- Dash of onion powder
- Salt and pepper to taste
Cook pasta according to package directions. Mix with peas, dill, feta cheese and parsley. Mix dressing together to get consistency and flavor you like. Mix into pasta mixture. Chill and serve.
