The do sing more classical stuff and more popular songs as well. I hope you enjoy this rendition of a well known song.
Thursday afternoon we went bowling, had a fun time, just the two of us, bowled one good game each and one really lousy game each. We also helped choose the new carpet they will be installing in August. They are spending quite a bit of money. There are alleys both down and upstairs. Also, in August, the alleys have to be ground and polished (I think that’s what happens). They are also installing new sinks and vanities, particularly in the ladies upstairs where apparently somebody dropped a balling bowl in the sink and cracked it. They aren’t that heavy, but heavy enough to do that I gather.
For those of you who are already sick of my asparagus recipes, here is a change of pace for you. However, asparagus will be featured again very soon.
Orzo Salad with Chickpeas and Artichoke HeartsSource: © EatingWell Magazine
Quintessential Greek flavors—feta, lemon and dill—combine perfectly in this hearty salad. To complete the Mediterranean mood, try pairing it with a Greek Retsina or a Portuguese Vinho Verde.
Make Ahead Tip: Prepare the salad—without the tomatoes and spinach—cover and refrigerate for up to 1 day. Add the tomatoes just before serving and serve over the spinach.
1/2 cup orzo or other tiny pasta
1 1/2 teaspoons extra-virgin olive oil
1 clove garlic, crushed and peeled
1/8 teaspoon salt
1 1/2 tablespoons lemon juice
1/8 teaspoon freshly ground pepper
1 14-ounce can artichoke hearts, drained and chopped
1 7-ounce can chickpeas, rinsed
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh dill
1 1/2 tablespoons chopped fresh mint
1 large tomato, chopped
2 cups baby spinach leaves
Bring a small saucepan of water to a boil. Cook orzo until just tender, about 9 minutes, or according to package directions. Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with oil.
Mash garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in lemon juice and pepper. Add the cooked orzo, artichokes, chickpeas, feta, dill and mint; toss gently to combine. Add tomatoes and toss again.
Divide spinach between 2 plates and top with the salad.
Have a great day