Had a great weekend getting caught up on some sleep, the laundry, and getting caught up with friends. I knew Mr. CPQ would be out Friday night, so I had played with the Netflix queue in order that Pride and Prejudice would be delivered just in time to enjoy it by myself.
I didn’t want to subject my dear husband to watching the rain scene over and over and over and over and over again.
I slept in a little on Saturday morning, but got up feeling productive and tackled some laundry and a little bit of cleaning. I’ve got some company coming next week and I want to have the housework done early so we can play and eat and relax while they’re here.
My Sunday School class got together for a Chicken Pickin’ Saturday night, and let me tell you what, when you get a boatload of Southern women together (and a few displaced Yankees), there’s some good eating. My marshmallow fluff lady didn’t make an appearance, but someone did a right fine job filling in with the lime jello with cream cheese and pineapple.
I took an orzo salad that was a last minute desperate Google dish with a CPQ twist. The funniest part of the evening was the look on Gretchen’s face when she was informed that the roasted mushrooms she was scarfing down were really pieces of eggplant. I thought she might hurl right then and there, but she rallied. It reminded me of the time I ate escargot and right at the point where I was going to bite down on it, I got this visual of a slug crossing the sidewalk and I just couldn’t go there and I ended up gagging into my napkin.
Did I mention I was in a formal ball gown and on a cruise with random strangers at my table?
The boys had a great time playing with the other kids that were there. My class takes the “be fruitful and multiply” thing rather seriously. I saw Tommy and JJ for all of fifteen minutes the whole time we were there. They were too busy jumping up and down on the trampoline and climbing in the fort and burning down the woods enjoying the bonfire to be bothered with their mother. Travis and I hung out by the food (always the first place to look for me at any party) and caught up with girlfriends who are becoming dearer and dearer to me.
Mr. CPQ wasn’t there (he was busy winning another ribbon at the Shelby, NC Hog Happenin’ BBQ competition), so I was handling T by myself. There was a huge bonfire on the back side of the property where the smores were going to take place, but it was going to be too far to carry Travis and I wasn’t sure about rolling his wheelchair over the beautifully tended yard. It was very touching to see the guys from my class step up to haul him out there, and he loved every single minute of his campfire and marshmallow time.
Thanks, guys, for making it such a special time for him.
On the way to the car, I stopped by the food table to pick up my bowl and happily discovered it was empty which meant I wouldn’t have to figure out where to fit it in my fridge, and a couple of the girls who were leaving wanted to have the recipe, so since they lurk on the blog (ahem, Samantha), I’ll post the link to the one I took my inspiration from, but here’s the way I made it.
Roasted Vegetable and Orzo Salad
1. Slice a mix of vegetables lengthwise (I used 2 zucchini, 2 yellow squash, a red and a yellow bell pepper, and 2 purple eggplants)
2. Drizzle the vegetable slices with olive oil and sprinkle with salt and pepper and throw them on the grill for 10 minutes or until they’re soft.
3. Rough chop them into bite size pieces.
At this point you can proceed with the recipe or you can refrigerate the grilled veggies for a couple of days until you need them. Briefly sautee in some olive oil to heat them up.
4. Boil a 1 lb. package of orzo according to package directions, drain and toss with grilled veggies.
5. Whisk together the following dressing and pour over veggie/pasta mix:
1/3 cup olive oil
1/3 cup lemon juice (2 lemons)
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon dried basil
6. Stir everything together and let it come to room temperature.
7. Add in:
4 ounce package of crumbled feta cheese
4 sliced scallions
Handful of chopped parsley
Adjust the seasonings and serve at room temperature.
Have a nice day.