Sunday, July 19, 2009

What I Brought to Share: July 19, 2009

Pasta salad with artichoke hearts, sun-dried tomatoes, pepperoni, and mozzarella cheese.

This salad was our contribution to the Cub Scout family potluck picnic this afternoon. The food everyone brought was great, but the eating played far second fiddle to the exploring of the park. There was a creek! With a waterfall! That you can climb! And bugs! And rocks to throw in! And rocks to check under! And plants that might or might not be poison ivy! And a bridge! With no railing!

I wanted to take pictures but obviously I couldn't or we might have lost a certain small person. This particular small person could not get over the space, the freedom, all the delightful hazards. At one point he lost his balance and sat down in the creek, then looked at me, crestfallen: "I'm wet. Make me dry."

We left the park happy, full, extremely dirty, and covered with bites from mosquitoes who laughed and laughed at our Off Family Care Smooth & Dry formula.


  1. Sounds like a super-fun day - and accident free is always good. What was the oil/dressing in your pasta salad? I made one today with boring old zesty italian (which I like to pronouce "EYE-talian" when I'm putting it in pasta salad (soooo fancy!). I had pepperonie, cheese tortalini, cheese, grape tomatoes, and green peppers.

  2. Your pasta salad sounds delicious--one of my favorites! I like to add black olives and shredded carrots.

    My standard pasta salad dressing, and the one I used tonight, is two parts extra virgin olive oil, one part red wine vinegar. Kosher salt and black pepper to taste. The ingredients might vary depending on what's in the salad. For instance, sometimes lemon juice is better than red wine vinegar. Sometimes I add something else for a different flavor: a teaspoon of minced garlic, a little dijon mustard, some onion powder, or some minced fresh herbs.

  3. Where we said adventures executed? Sounds like a place to put on "The List."