What are you up to this weekend? We’re ..
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going to enjoy a quiet and peaceful weekend filled with dates
Brunch with a friend, and a play-date at the park with my grandson. I’m powering up; the last time the two of us hung out I came home and took a nap(!)
My to-cook list has been strong this week; inspired by hints of spring and that coveted extra hour of daylight we get to enjoy this time of year. So, my husband and I have date-night-in on the weekend’s horizon, a new recipe, fresh flowers, and candles.
Just the two of us
Whatever you’re up to, I hope it’s filled with some lingering in your pajamas, a hot cup of coffee, pancakes, a long walk, and a few hours relaxing on the sofa.
(Especially the pancakes)
Today .. a few fun links to share from around the web
57 Small things to do for yourself this year (we’re trying out #28 and #31 this weekend) [via Food52]
5 Mindset Shifts for Clean Eating [via Food Coach NYC]
Work a little more wine into your wellness routine? Stick a sprig in it [via The Chalkboard]
I don’t usually write or talk much about politics, but this election season seems impossible to ignore. It’s crazy out there .. The Great Unsettling [via The Washington Post]
I love this .. A millennial and a baby boomer trade places [via The Guardian]
Added to my wish list, a vile of 122-year-old sourdough starter, and stripes for my office wall
30 Ways to Top Oatmeal (you’ll be inspired!) [via Bon Appetit]
What makes the Perfect Email? Keep it short. Keep it sweet? Wait .. how many exclamations is points is too many? [via The Atlantic]
How did gluten suddenly become so threatening? What in the world happened? Against the Grain [via The New Yorker]
Heads up .. We’re adding salt to our coffee now [The Kitchn]
The tip that forever changed the way I bake cookies [via The New York Times]
A fresh take on a classic macaroni salad that reminds me of my growing-up years and pot-lucks in church basements. Any time there was a gathering, odds were good that someone(s) would show up with a pasta salad.
I’ve been inspired to find a version that was pretty close. When it comes to add-ins, there are many possibilities, although I’d go for something with a crunch.
An alternative to mayo would be a bit of plain yogurt or creme fraiche. For a vegan option, Vegenaise is wonderful. Adjust the amount of dressing depending on how wet you like your salads to be
The last bit I’ll add is you’ll really want to taste and adjust the dressing to your liking. I’ve shared general amounts that will work well, but keep adding salt, pepper, vinegar, or honey until the flavors really pop.
Under-season and you’ll end up with a flat tasting salad, and of course, we can do better
ps: More fun recipes and stories from Spaghetti Saturdays
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~ Adapted from The Whole Foods Co-op
Foggy Bottom Pasta Salad
- Pasta Salad
- 1 lb pasta elbows
- 1 lb sharp cheddar cheese, cut into small cubes
- 2 cups peas
- 1 ½ cups celery, diced
- 1 bunch scallions, finely chopped (or ½ cup onion, chopped)
- ¾ cup diced peppers (a mix of colors is pretty)
- ½ cup bacon bits, optional (turkey bacon is great too)
- 2 cups mayo (or Miracle Whip or Greek yogurt, or any combination)
- 2 Tbsp cider vinegar
- 2 Tbsp honey
- a few squirts of mustard (your favorite kind), optional
- 1 tsp garlic salt
- 1 tsp fine-grain sea salt
- a few grinds of freshly ground black pepper
- Cook mac until al dente, drain and rinse with cold water. Chill.
- Combine chilled macaroni, with the peppers, celery and onions, cheese, and peas.
- In a small bowl, whisk together the dressing ingredients.
- Add dressing to the pasta salad
- Mix well.