During this last month, lots of cool things have occurred. First, Savannah Hope Vintage had their grand re-opening party in the new space on 906 Main Street in Boonton. I had two of three of the kids that night and didn't know if they'd be interested in checking out the reception, but when I pitched it to them, they said that they were up for a party (and had hoped to see the owner's dog, Flynn, who hangs there) so we went. They loved all the reception snacks, including the cheeses and chips that were in the new vintage gallery space that is opening next door. That space is the space of the SHV owner's friend Dean, and will be a gallery that features vintage art. They had everyone write on the walls, because they are going to demo it shortly. I love this painting, so we all signed this wall.
|Wall at the gallery, notice the kids graffiti. Vintage art that I want is in the center.|
I had a blast at the opening, loving every inch of ADeM's new space. You have to go check it out. It was fantastic! Look, she wrote DG RULES with these wooden blocks.
|DG RULES! Oh, get out. You are da bestest, ADeM!|
|One of the tables at the shower. Spring like and fabulous!|
While I didn't cook for the bridal shower, I did happen make a cool pasta salad for Easter today. W and I began the day slowly, which was nice. We went to his parent's house in the afternoon for an Easter egg hunt (that his parents create with great effort and detail each year) and dinner. The boys grilled sliders today, and G made a giant steak with cooked onions for us to eat on rolls. M made deviled eggs (I still want that recipe), and so I made a lemony pasta salad to go with all of it. The pasta salad that I usually make is very Italian and garlicky, and I just thought something lighter was in order. It was a hit, so I am sharing the recipe with you here. It's Neely's Lemon Pasta Salad, but in Neely's, they use peas where I used spinach. I also used half the feta and subbed the other half out with goat cheese, because goat cheese has way less sodium. It was delightfully refreshing. I hope you enjoy it.
neely's lemon pasta salad (modified by DG)
- 1 lb corkscrew pasta I used tricolor
- 1 lb asparagus
- 2 T Dijon mustard
- 1 garlic clove, minced
- 1/4 c fresh lemon juice
- 1/4 c extra virgin olive oil
- fresh ground black pepper
- 1 pint cherry tomatoes
- 1/4 c fresh chopped dill leaves
- 1 c frozen organic spinach, defrosted
- 3 oz. crumbled goat cheese
- 4 oz. crumbled feta
Cook pasta. Drain and set aside.
Blanch asparagus in pot of salted boiling water until bright green and tender, about 3 minutes. Remove from water and shock in ice bath. Dry well. Trim the ends of asparagus and cut into bite size pieces.
Whisk together mustard, garlic, lemon juice, and extra virgin olive oil in a small bowl. Salt and pepper to taste.
Combine asparagus and pasta. Add tomatoes, dill, spinach, crumbled goat and feta. Toss with dressing to coat. Serve cold.