Front and Center!
These two creatures who have locked up my heart will be front and center in this little corner of blogosphere!
I got the boys' Spring school photos this week and I'm struck with how much they've grown and matured this past year. I suppose that since Connor turned 13 last November I shouldn't be surprised that with puberty has come maturity and changes.
Sam is beginning to show signs of a burgeoning maturity, in some ways, also. With the help of therapy and the right medication we are seeing longer stretches of the sweet boy that he is, at heart. Kind, loving, bright and truly funny, it makes me smile and warms my heart to see these signs that the 'old' Sam is still there and coming to the surface. It's been a long, challenging, frustrating and often frightening couple of years with him emotionally and medically speaking. His anxiety and his severe ADHD are co-existing with less anger,aggression and volatility. There is definitely light at the end of the tunnel. I see it every day now in that sweet smile.
In a few weeks Sam graduates from 5th grade. The elementary school days will be behind us. Sam will join Connor in middle school this fall and there will be new challenges to meet. I'm ready for summer. It's going to be a somewhat bittersweet time. My oldest grandson Bryan graduates from high school, Connor will enter his last year of middle school this fall and Sam is about to graduate from elementary school. Time marches on, as it should; but, I can still see the sweet babies that they were ....only yesterday.
Recipes and cooking are more my sister Kelly's purview than mine. My daughter Trish is also a fan of cooking and trying new recipes. Last week, however, I saw the title recipe in the Dallas News and it sounded like a winner to my taste buds.
It did not disappoint. In fact, Trish made it for the second time this morning before she left for work. I'm sharing it because it's not only yummy, but also easy and not too shabby on the health charts.
Picnic Pasta
4 cups assorted grape and cherry tomatoes, halved or quartered, depending on size
2 cloves of garlic, peeled and finely minced
3/4 cup red onion, peeled and chopped very fine
12 large basil leaves, washed, dried and finely chopped (about 1/3 cup when chopped)
1 1/2 tablespoons finely chopped fresh oregano leaves
1 1/2 finely chopped fresh rosemary leaves
Fine sea salt and freshly ground black pepper to taste
2/3 cup olive oil
Juice from 1/2 lemon, strained
1 pound bowtie or fusilli pasta
1/2 cup crumbled feta cheese
1 1/2 to 2 cups chopped rotisserie chicken (optional) We love it both with and without!
Place the tomatoes, garlic, onion, herbs, SALT, pepper, olive oil and lemon juice in a large bowl. Stir to combine (may be left at room temperature for several hours before combining with pasta).
Boil the pasta in salted water according to package directions. Drain the cooked pasta and combine it with the tomato mixture. The salad may be prepared to this point several hours before serving and kept at room temperature, loosely covered. When ready to serve, toss with feta and chicken, if using.
Serves 6
Note: It's important to chop the onion very fine and to mince the garlic so that they integrate or meld with the other flavors.
It's great! I just finished a serving for lunch an hour ago.
