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Wednesday, April 17, 2013
Reading Poems While Eating Asparagus Parmesan Orzo Salad
Study nature, love nature, stay close to nature. It will never fail you. by Frank Lloyd Wright
The following poems are an effective use of the metaphor.
The Hungry Waves
The hungry waves along the shore
Chase each other with a roar.
They raise their heads and, wide and high.
Toss their hair against the sky.
They show their teeth in rows of white
And open up their jaws to bite.
by Dorothy Aldis
The fog comes
on little cat feet.
It sits looking
over harbor and city
on silent haunches
and then moves on.
by Carl Sandburg
Reminder from poets.org There still is time to find your favorite poem and make a copy for tomorrow Thursday, April 18, 2013 is Keep A Poem in Your Pocket Day
Select a poem, carry it with you, and share it with others throughout the day.You can also share your poem selection on Twitter by using the hashtag #pocketpoem.
Poems from pockets will be unfolded throughout the day with events in parks, libraries, schools and workplaces.
Asparagus Orzo Side Salad
Serves 4 as a side
Cook's notes: A recent grocery trip affirmed a cooking thought I have had for some time. Why make your own dressing for a salad when there are multiple shelves of dressing to choose from that works just as well and make meal planning so much easier. One brand I like is Ken's Dressing.
Lite Parmesan-Peppercorn works well with this salad and Sweet Vidalia Onion Vinaigrette would work too.
1 cup dried orzo
1 bunch of asparagus with stems cut off
1/2 cup slivered almonds
1 cup Parmesan cheese
optional sweet red or yellow pepper
optional adding 1/4 tsp. curry
Bring water to a boil and add in orzo-cook 5 minutes
Add in asparagus and cook 3 minutes longer
Drain and shake out excess water with strainer
In a bowl add orzo, asparagus and 3/4 cup grated Parmesan cheese
Add dressing only 2 TB. at a time to ensure correct flavoring-you do not want to drench salad with dressing-use the taste method :)
Add slivered almonds and grate Parmesan cheese over top
Cover with wax paper and refrigerate till chilled-about an hour
This side salad would be good served with fish or shrimp and white wine.