We enjoyed a little picnic last weekend. My daughter is always the impetus for a picnic----I cannot count the number of times she asked to go on one last winter when we were experiencing frigid winds and frost on each blade of grass. She settled on enjoying a picnic in the livingroom instead.
On this outing, however, we brought along our favorite frisbees, a few sandwiches, and our craft supplies. I promised my kids I would teach them to crochet.
My daughter fell in love immediately----the single hook seemed so much more manageable for her hands than knitting needles. Before long, she had crocheted this little dish scrubbie. My son still prefers his needles to the hook and went on to make some dish scrubbie puppets and other shapes after learning to increase and decrease.
The day was wonderfully bright and sunny and I had to sit back and soak up not only the beauty all around me but the beauty before me in my kids. They're growing up so fast and it's wonderful to witness.
We didn't bring along gourmet food on this trip. We had our peanut butter and pickle sandwiches and watermelon. Unfortunately, I didn't make this pasta salad that day but it's a wonderful addition to a picnic. I also enjoy it on a bed of greens.
I hope you find the occassion for a picnic this weekend, too----to slow down a bit and soak up life.
Smoked Salmon Orzo
Ingredients:
- A little wedge of smoked salmon, flaked
- 1 C. frozen petite peas, thawed
- 1/4 C. chopped fresh dill (needs to be the fresh stuff)
- 3 scallions---the green part only, thinly sliced on the diagonal
- 1 C. mayonnaise
- 1 package Orzo pasta
- Fresh ground pepper and salt to taste
Method: Cook the Orzo in salted boiling water according to package. Drain and rinse under cold water. Add to pasta bowl. Add remaining ingredients to pasta and stir until thoroughly mixed. Check seasoning and adjust. Chill and serve cold.
