Wednesday, June 8, 2011

Beach and Salad

There is always a lot to do in the summer. We went on an anniversary trip this weekend to Wilmington, NC to celebrate one year. A whole year in the little brick house. It has been a really good one.


Gypsy Slow Down


The weekend was nice, we walked around by the river downtown, ate a lot of seafood and relaxed. I had an oystertini for the first time, which is basically a bloody mary with an oyster, the glass ringed with old bay seasoning and maybe some oyster juice? It was delicious. Witt tried it even though he is sometimes allergic to old bay, but all was well. I wish I had a picture of it. I may try to make it again if I ever have a pirate theme party, which I probably won't, because that might be kind of weird.

 In honor of summer, here is a summery pasta dish I made the other day that was delicious. I got the idea from food network magazine. Pasta salads are a great way to use a lot of fresh herbs from the garden. I made this for Witt since he is partial to them. Next time I will go a little easier on the cilantro though, I got a bit carried away and it tends to overtake.


Gypsy Slow Down


Creamy Herb and Tuna Pasta Salad

How much of everything depends on taste and how many people you have, ect and how much dressing you like.

Wagon Wheels or other pasta, cooked and cooled
Tuna
Celery
White Beans
Olives
Chick Peas
Equal parts Mayonnaise and Sour Cream
Basil, Cilantro, Parsley or other herbs
Lemon juice
Salt and Pepper

Mix it all up, add ingredients to taste. Allow to refrigerate at least an hour before serving.
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