Adopted!!! Don’t they make an awesome pair?
Middle aged musings from farm & hearth
Adopted!!! Don’t they make an awesome pair?
This weekend there will be another shelter dog adoption event in Chester, Ct at the Fairgrounds. For more information… go here…
Regarding T-shirts in this post earlier today…
just got word from the printer…
and they’ve run into snags and want to up the price
so that it will not be affordable to produce.
When we find a better option,
we’ll work on this fundraiser again.
Not too far from here is the charming New England town of Chester. On Sunday mornings from 10am-1pm there is a wonderful farmers/artisan market among the quaint shops and restaurants on Main St. For those of you who are local.. check out the link for more info…
Between the housecleaning here at This Old House and a stopover and some clean up at my Dads yesterday… I just wasn’t in the mood to cook dinner. So I cheated..and picked up some honey herbed chicken breasts and a really yummy cold summer veggie salad at our local gourmet deli. I dont’ know why I never though to put this together before myself, but I just love it… very light and refreshing and Good For You. This is not my photo or recipe.. I googled it and now I can’t find the link, I apologize to the person who’s photo this is. Their version has Feta cheese mixed in, no parsley.
Ingredients
(makes enough for 15 as a side dish)
3 lbs. corn – either frozen organic or fresh husked corn…
1 pound green beans, stems cut off
2 cups cherry tomatoes, halved
chopped parsley to taste
2 T sugar
1/4 tsp each salt and pepper
4 T evoo
Instructions
In a large stock pot, bring water to a boil, filled 2/3 with water.
Add corn to water and boil about 5 minutes until soft. No thaw time necessary.
Remove corn from water with slotted spoon but do not discard water.
In a large mixing bowl, combine tomatoes and corn.
Add green beans to water and boil about 8-10 minutes, until they are tender crisp. NOT too mushy.
Remove pot from stove and drain water from green beans in collander.
Once green beans have cooled, cut them in thirds.
Add green beans to the corn/tomato bowl.
If you aren’t serving immediately, refrigerate after this step.
In a separate small bowl, combine EVOO, salt, pepper and sugar and whisk until sugar dissolves.
Pour over the corn mix and stir well. Add chopped parsley.
Refrigerate until ready to serve.