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 

Fog

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.

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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.

Ingredients:

• 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

Directions:

• 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.