Road to Stardom

“If you don't have time to read, you don't have the time (or the tools) to write. Simple as that.” 
― Stephen King

Last year Bards, a writing group I belong to published Bards of a Feather Write Together. It is a collection of stories, poems and memoir pieces contributed by each of the members. We had an opportunity to bring the arts to the local community recently by a doing a book reading and book signing at a local coffee shop. Last year we were able to do this at a local church luncheon.

The day got even better with the appearance of reporter from a local paper who came to interview our group. He plans to write an article about the Bards, how we approach the writing process, what inspires us and how we connect with the literary community.  The pastor at a nearby church was there to tape the reading. It will  be broadcasted on a local radio station that airs poetry reading twice a month.  It certainly was an eventful day.

Most of the Bard group members were able to attend and happily posed for this picture. 

________________________________________________________________

Grilled Vegetable Salad

Cook's notes: The beauty of this recipe is you can take advantage of what produce is available at The Farmer's Market or coming up in your spring garden. This dressing was the perfect accompaniment to the grilled salad. I listed the ingredients and you can decide how much of each is needed to create your own recipe.

Ingredients:

• zucchini (yellow or green or both) or yellow squash
• red onion slices
• carrots sliced on bias
• eggplant
• sweet red and yellow peppers or green peppers
• cubed mozzarella
• grape tomatoes, halved
• 6 oz. fusilli pasta cooked al dente
• baby spinach leaves, trim off stems
• 2 TB. chopped fresh basil
• Focaccia croutons
• balsamic vinaigrette dressing

Directions:

• On a large piece of foil place zucchini or squash, red onions, carrots, peppers, drizzle with olive oil and balsamic vinegar
• Grill 10 minutes, add eggplant with basil and grill 10 minutes more
• Cook pasta and drain
• In a large bowl add torn spinach leaves, cubed cheese, tomatoes, cooked pasta and roasted vegetables
• Top with focaccia croutons and drizzle with balsamic vinaigrette dressing