Last weekend, we visited Ellicott City to help our aunt hang new screens on her enclosed deck. What a project!
I don't think any of us realized how long it would take. We were climbing ladders, pulling out staples, screwing and unscrewing the frames, dodging bumblebees, and cutting & stapling screens.
We violated all the rules for ladder use. We had it leaning precariously against bushes and he was straddling the top. We joked about it because although the directions warn against many things, leaning against bushes wasn't one of them!
At least I wasn't the one climbing ladders and crawling through bushes. I was the designated ladder holder instead.
I was also busy taking pictures, enjoying the flowers and sneezing!!
Connie made a yummy lunch for us.
We had hummus, an orzo salad, and white wine. The orzo salad was fresh and cool, perfect with the creamy hummus and crisp wine.
She got the hummus platter from Trader Joe's. (My favorite store!!) It had Roasted Red Pepper, Regular, Garlic, and Basil flavors. We ate it paired with pita chips, which had the perfect amount of sea saltiness.
Connie's Simple Orzo Salad
Connie's Note: Definitely one of those recipes that is not an exact science – ingredients can be added and subtracted and quantities modified.
My Note: If you don't like mushrooms, leave them out. If you want garlic, add it. Hate dill? Substitute chives. The sky is the limit!
1 lb. orzo
2 small zucchinis
12 oz. cremini mushrooms, sliced
1 tsp olive oil
1/2 cup sliced almonds, toasted
3/4 cup fresh dill, chopped
3/4 cup fresh parsley, chopped
1/2 cup scallions, chopped
juice of 2 lemons
2 T olive oil
6 artichoke hearts, quartered lengthwise
8 oz. fresh mozzarella cheese, cubed
Cook the orzo according to package directions and set aside to cool. Remove soft seeded center from zucchinis and chop into small pieces. If time allows, lightly salt and allow to drain for 20-30 minutes and then rinse. Lightly saute the mushrooms in 1 tsp. olive oil, about 2 minutes. Toss everything together, mixing thoroughly. Add salt and pepper to taste. Garnish with artichoke hearts and mozzarella.