MONDAY MORNING RECIPE POST - PASTA SALAD WITH COOKED SHRIMP

 

This recipe comes from The New York Times at this link. There is also a YouTube here where you can watch Melissa Clark put it all together. I had saved an almost identical recipe where the link disappeared. I put a search of the title online and it sent me directly to this one. I enjoyed Melissa’s presentation and looked no further. It had the addition of cucumber which I did not add because I had bought all of the ingredients from the store, but it would have been a nice addition, and will have it next time. Gregg also went to Costco later and surprised me with more already cooked large shrimp, too good a deal to pass up he said and he loves shrimp. It was also a very nice addition but you obviously have to like shrimp. Easy enough to leave them off if you don’t. The salad itself was a stand-alone meal.

The dressing we made was also a little different but I will add the other recipe we used at the bottom of this one. You can choose which one you like best. After thinking blogger had resolved the problem with downloading after being able to do so earlier in the day, this evening I couldn’t - I will try again in the morning as I have one more photo I would like to upload (it worked).

Pasta Salad with Cooked Shrimp - Serves 8 to 10 people 

For the dressing:

3 tablespoons red wine vinegar, plus more to taste

1 garlic, finely grated or minced

1 teaspoon dried oregano

Salt and freshly ground black pepper

1/3 cup extra-virgin olive oil, plus more for drizzling 

For the Pasta:

1 pound of short-cut pasta (I am assuming they meant what you buy dried in a box, not home-made - 

we used farfalle, the pretty butterfly shapes)

1 pint of cherry or grape tomatoes, halved

8 ounces mozzarella, cubed (or use small mozzarella balls)

4 ounces sliced salami, cut into 1/4 inch ribbons

1/4 cup thinly sliced cucumber

3 tablespoons diced red onion 

1 cup coarsely chopped fresh parsley and basil leaves

• 
  
  
  Combine vinegar, garlic, oregano and a big pinch of salt and pepper in a large bowl. Whisk in oil; taste and add more salt and pepper, or vinegar as needed. Set aside.
  
  
  Bring a large pot of heavily salted water to a boil. Cook the pasta according to package directions until the pasta is al dente. Drain well, transfer to the large bowl and toss with the dressing while still warm. 
  
  
  Add tomatoes, mozzarella, salami, olives, cucumber and onion to the bowl and toss well; fold in the herbs. Taste and season with more salt, pepper and vinegar if needed to suit your own taste.
  
  
  Drizzle with olive oil and top with cracked black pepper just before serving.
  

  The following recipe is the actual version I tried and wrote things down before the link disappeared.  This is the version I made, slight variations to the above but as we used it, that’s the reason I put it on here.  

  
  

  Pasta Salad 

  1 pound rotini (I used farfalle) - 1/2 pound hard salami, large dice - 1/2 pound fontina, large dice (I used the mozzarella balls) - 1 small red onion, small dice - 2 cups arugula (not a big fan of arugula so I used mixed spring greens) - 1 pint cherry tomatoes, halved - 1 cup kalimata olives, halved

   

  Red wine vinaigrette: 

  2/3 cup red wine vinegar - 2 cloves crushed garlic - 2 teaspoons Dijon Mustard - 2 teaspoons salt - 1 teaspoon black pepper - 1 teaspoon sugar - 2 cups vegetable oil (we used extra-Virgin olive oil and I feel it’s important to note that it made a great salad dressing but we didn’t want to pour it all over the salad for maximum saturation. We measured our individual portions of salad at the table and used just enough for our individual tastes). 

  To make the vinaigrette, put all the ingredients, except oil, and blend with a stick blender. We used a whisk. It also suggested you can use a regular blender to mix. Slowly add the oil allowing it to emulsify before adding more. 

  Mix all the salad ingredients in a large bowl and toss with dressing (see my comment in red above). 

  Apparently we are feeding an army again with this recipe. I suggested whittling down the ingredients but my dear other half is confident we can eat this in the next couple of days. Lots of leftovers! We felt on its own it is a total meal. It will be very nice to have something nutritious ready and waiting and not spending a lot of time in the kitchen. It is not as hot as it has been but still quite hot, with showers in the forecast. 

  

  
  

  I have added a few comments made by people on The New York Times recipe.

  
  

  “I make variations of this all the time. One thing I find useful: put half the dressing on the warm pasta then chill the salad a bit then add the rest before serving so that it doesn’t all absorb. It stays bright and the herbs and tomatoes don’t “cook” in the vinegar. I have also gilded the lily with a little balsamic and a sprinkle of parmesan right before serving. Delish.”

  
  

  “Artichoke hearts would be a good addition.”

  
  

  1. “I grated the garlic into the red wine vinegar and let it sit for an hour. Then I strained the garlic solids out and used the garlic infused red wine vinegar which was perfect.”

     
     

     
     

     
     

     Time to pack this machine up for the night. If you have any questions, let me know in the comment section and I will do my best to answer them. 

     
     

     Have a great week everyone and thanks for stopping by. 

     

     
     

     
     

  
  

  
  

HAPPY SUNDAY EVERYONE - GREEN SPRING GARDENS - OUR LATEST WALK ON 9-12-26

I thought I would showcase one of the flowers I saw today. It's called the Larkdaisy (Centratherum punctatum) also known as the Brazilian Button. It is native to Brazil, as you may have guessed, but other parts of Central and South America (ranging from Nicaragua to northern Argentina). 

It has also been suggested it was native to the Philippines and Australia, globally recognized today as an introduced naturalized species in those subtropical zones.

A few facts:

For centuries, the Larkdaisy was treated as a "pass-along plant", shared informally among gardeners in warm climates rather than sold commercially. It was first noted in British botanical texts in 1865 by botanist Robert Sweet, who recommended treating as a "half-hardy annual" to cope with chilly European temperatures. It completely disappeared from commercial interest until a sudden revival around the year 2000, when gardeners rediscovered its intense heat tolerance and unique attributes.

When the leaves or stems are crushed, they release a strong, refreshing resinous aroma that smells exactly like pineapple.

In countries like Indonesia (where it is known as Bunga kancing lurah) a fresh paste made from the leaves is applied directly as a poultice to clean minor cuts, sooth burns and accelerate wound healing. It acts as an emergency painkiller and a localized safeguard against infection.

In old regional practices, the concentrated juices of the plant were applied topically as a swift folk remedy to neutralize discomfort from snake bites and toxic insect stings.

It has other medicinal properties supposedly but while these laboratory findings are highly promising, Larkdaisy extracts are incredibly bitter, and their complete internal toxicity profile is still being evaluated by global scientists. They issued a warning at the ending of my findings, "Always consult a certified healthcare professional before attempting to use raw botanical specimens for medical treatment." They definitely don't want you trying this at home folks but it's interesting and has potential. 

Beyond human health, tests have shown that volatile oils extracted from the leaves are highly toxic to the larvae of the Aedes aegypti mosquito, making it a potential eco-friendly resource for mosquito control.

There's a lot more information about this. It always amazes me what we can find out about individual flowers and plants. Lots of talk about medicinal treatments with this one.

Thanks for looking and reading along with me.

I hope your day is a great one.

SATURDAY MORNING AT THE BIRD FEEDER/BIRD BATH

 She of the House says, “Are we still going on about this?”

Didn't Romeo say that to Juliette? Didn't Juliette throw her delicate little shoe at Romeo?

Sparky the Squirrel and Wendy the Water Nymph, that's very smart of you both.

And that's how it goes on a 

Saturday Morning at the Bird Feeder/Bird Bath.

Thanks for hopping by and 

I hope your day is a great one.

For our international friends to read what is on the photos, when they use my translation widget on the right-hand sidebar.

Photo 1: “I don’t mind if she hasn’t put the birdseed out. I prefer bread! A nice piece of hot toast slathered with butter and jam, you can’t beat it.”

Photo 2: “Well, you know what they say? Bread is like the sun, it rises in the yeast and sets on the waist.”

“Who said that, I’ve never heard that before.”

“He made it up, he said that.”

Photo 3: “I know nothing!”

“I also know nothing.”

9/11 - FOREVER IN OUR HEARTS

 

A WORKAROUND OF SORTS…

 I am still having problems with blogger and am not able to download any images now. Fortunately, I had these already in a draft folder, intending them to be part of an odds and bods post later. I thought as they were already on here, it might be a work-around. 

It was! I also have posts ready and set up through to Sunday. I am very glad to have done that and put them together last week during a bit of free time. Hopefully by then, all will be back to normal.

I looked this problem up on Google and they said it is probably connected with the comment issues we had. You can check if you put your question in Google’s search bar.  It will give you all the information you need.

It offered quick fixes, but frankly I am not doing that. I am trusting that things will return to normal. I don’t want to mess with my settings yet, just in case I make things worse.

So, today I have pretty art to share instead of photos from today, which I had intended to download.

Here you go, pretty art! I am always drawn to bright, vibrant colors in paintings. I thought this was lovely.

I like this one too, not vibrant, colors muted but equally appealing to me. Both from Pinterest. I love browsing through there. 

Thanks for looking and I hope all goes 

well in your part of the world. 

REMEMBERING THE TULIPS - FROM THE ARCHIVES

I found these looking through my old photos, going back to 2014. We were walking around Meadowlark Gardens, newly discovered by us at the time. The tulips were in bloom. I always look forward to this time of the year. 

I was practicing close-ups.

but above everything, I was enjoying those gorgeous yellow tulips...

newly opened with perfect petals.

For a change, not much narrative today.

Thanks for taking a peek and enjoy your day.

NOT AGAIN! ????

 I was merrily answering comments last night and got several done when all of a sudden, I got an error message. A little different this time. It did allow me to push the publish button, but the error message popped up saying my message could not be published. I am hoping by tomorrow that too will have been temporary and will try again. Has anyone else had a problem tonight? It happened at around 11.00 p.m.

The surprise I had the night before was this handsome fellow on our patio door above my head. I took my nightly look out the back window before going upstairs, and it was staring at me right in the face. I don't know who was more startled, yes probably the katydid. I couldn't see it properly and used the light on my phone, and then took a photo also with my phone. I made several attempts and all but this one were blurry. The ID online said it was a Katydid, also known as a Bush Cricket? It did say that this might have been after its first or last molt, can't remember which now. You can read about them at this link if interested. If any of you know for sure, let me know would you please? I had fun playing with one of the apps and came up with this.

A while ago I mentioned that several of the old homes that had been around for years, a mile so down the road, were finally torn down. This is the first house that has been built. I was amazed at how fast. We kept passing by and they looked like they were hollowing out the ground for a basement as there was this big hole. That seemed to take forever. A few days later this appeared. I will try and remember to take a photo once it’s finished. The place before was less than a quarter its size. I miss the old house.

This building is a church we pass by. When we moved here over 30 plus years ago it used to be a farm property where people kept their horses. I loved passing by and counting them. 

It wasn't such a wide road back then and we could slow down and sometimes stop to take photos. The church went up I want to say about 10 years ago. I still miss seeing the horses. Here's a closer look of the church.

I had a good time taking photos of clouds. The skies were full of them that day. It was hot but hardly any humidity, which is always a plus.

“Bows and flows of angel hair, and ice-cream castles in the air.” 

Joni Mitchell, Both Sides Now

I captured a plane on its way into Washington-Dulles Airport. I wish I had remembered to look at my airplane app to see where it departed from.

“I am the daughter of Earth and Water, and the nursling of the Sky.”

Percy Bysshe Shelley, The Cloud

The truck was huge and parked on the side of the road. There are town homes across the street, and this strip runs several hundred yards where people from those homes can park overnight. Parking spaces are at a bare minimum where they live, and the powers that be let them park there, for the time being anyway. This was still early so no one had made it home yet from work. Usually they are parked bumper to bumper.

It was a great day to sky watch. 

Thanks for looking and enjoy your day. 

MONDAY MORNING RECIPE POST - EASY AND HEALTHY SHRIMP SCAMPI - MAKES 4 SERVINGS

 Wishing those who are celebrating a very happy Labor Day. Thank you to all of you who help keep us going.

We are not doing a lot of cooking, no new recipes this past week again. We are a bit late in our food shopping, and it will be off to the supermarket in the next day or so to restock. 

There is no link and the blog I originally got it from seems to have disappeared. I don't remember much except I did say we enjoyed it, and I decided to add it to my list of seafood dishes on here. 

This is a healthy version of Shrimp Scampi. From the photos it looks like I overdid it on the parsley, and I would suggest just adding enough to your own taste.

Easy and Healthy Shrimp Scampi 

Makes 4 servings

4 teaspoons extra virgin olive oil

1-1/4 lb. medium raw shrimp, 

peeled and deveined, tails left on.

6-8 garlic cloves, minced

1/2 cup low sodium chicken broth

1/2 cup dry white wine 

(we used a Sauvignon Blanc)

1/4 cup fresh lemon juice

1/4 cup plus 1 tablespoon parsley 

(the extra tablespoon will be used for a garnish)

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

4 lemon wedges

In a large nonstick skillet heat the oil. Sauté the shrimp until just pink, about 2-3 minutes. Add the garlic and cook, stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.  

In the skillet, combine the broth, wine, lemon juice, 1/4 cup parsley, salt and pepper; bring to a boil.

Boil, uncovered, until the sauce is reduced by half.  Spoon the sauce over the shrimp.  Serve garnished with the lemon wedges and sprinkle with the remaining tablespoon of parsley.

What did we think of this dish?  Having not tried this recipe before, I wasn't sure what to expect but we thought it was excellent and served it with a mixed green salad.

Squeezing the lemon over the shrimp always seems to add a nice zing.

That's about it but if you have any questions I will do my best to answer them. As I mentioned, this was from several years ago, and I haven't made it in quite a while. We did seem to enjoy it though, and I will be putting it back in rotation.

HAPPY SUNDAY EVERYONE - ODDS AND BODS FOR SUNDAY, SEPTEMBER 6TH, 2026

Good Morning! Denise’s Morning Brew.

Well, I have never appeared in my PJ’s, but today, in that imagination I am so fond of talking about, here I am. I also seem more wide awake than usual. Truthfully, I am not a morning person, but my other sleepy kitten personality below tells all, little blabber mouth! No worries, I am deep in the forest miles from anywhere, with no fear of any looky-loos walking by or unexpected drop-ins. Just me, the squirrels and birds and maybe a friendly rabbit, fox, raccoon and must not forget the family of deer. I could have Bigfoot stop by for a cup of tea. He would be welcome too, everyone is welcome. Hey, it’s my imagination, and here's me, moving on! 

My mind says “Get up!” My body says “Nope!” 

This week’s imaginary home in the middle of the forest.

I truly believe that...

The whole forest is my garden, how lucky am I?

Cute photo and…

pretty art.

I love this and in my world the cub's mama is okay with the little girl babysitting her little one. Mama Bear is happily foraging for berries and will be home soon. 

The cat had a good night casting shadows but...

 later returned home to its human.

Do you feel like a coffee smoothie? I would like to try this. My dear husband would rather have a coffee milkshake. I can see his point. Do you have a favorite smoothie you would like to share, and what is your favorite ice cream? Being nosy and curious seems to be going hand-in-hand with this one today.

Coffee Smoothie: 1 banana - 3/4 cup brewed coffee - 1/4 cup milk

2 tablespoons honey

Fun with Food

For the little kiddos and the big Kiddos.

Teddy Bear Toast

It is still too hot to put the oven on. I have another slow cooker pork dish for us to try. I don’t make these recipes before I publish them on here. It is always a culinary adventure.

Slow-cooker Pork Tenderloin: 2 pounds pork tenderloin - 1/4 cup low-sodium soy sauce

 1 tablespoon yellow mustard - 2-3 tablespoons maple syrup - 2 tablespoons olive oil - 2 tablespoons diced dried onions - 1-1/ 2 teaspoons garlic salt or powder. Place pork tenderloin in the slow cooker. Mix all ingredients together and pour over tenderloin. Cook on low for 6 hours. 

Dump-and-Bake Meatball Casserole: you will need - 1 bag (32 ounces) frozen meatballs 

1 jar (24 ounces) marinara sauce - 3 cups water - 1 box (16 ounces) uncooked rotini pasta

2 cups shredded Mozzarella cheese - 1 teaspoon dried oregano - 1 teaspoon garlic powder

Instructions: 1. preheat to 375 degrees Fahrenheit (190 degrees Celsius). Grease a 9 x 13

inch baking dish. 2. Add the frozen meatballs to the baking dish. 3. Pour the marinara sauce

and water evenly over the meatballs. 4. Sprinkle the uncooked pasta evenly over the top.

Do not stir. 5. Sprinkle with oregano and garlic powder. 6. Cover the dish tightly with

aluminum foil. 7. Bake for 45 minutes. 8. Remove foil, stir gently to ensure pasta is

tender. Sprinkle with shredded Mozzarella cheese. 9. Bake uncovered for an additional 

10 to 15 minutes, or until pasta is tender. 10. Let rest for 5 minutes before serving. 

Bake time - covered: 45 minutes - uncovered: 10 to 15 minutes - total time: 55 to 60

minutes. Serves: 6 to 8 servings. Tips: for extra flavor, stir in a handful of chopped

parsley. Nutritional information (approximately per serving) - Calories: 520 

Protein: 25g - Carbohydrates: 56g - Fat: 20g - Saturated Fat: 9g - Fiber: 3g 

Sugar: 7g - Sodium: 950g

No dessert today. I’ll be good and eat some of this fruit. 

 

Wise Words for anyone who needs them.

Well, keep moving….you’re doing a great job….just keep going….No matter what

One day at a time….You’ve got this….Keep going

May you always dance to your own song and let the world see you as we do.

Life is busy for everyone. There will always be work, long

days, unexpected plans and a hundred things competing for

someone’s time. But the people who truly care never make

you feel like you’re another task on their list. They don’t always 

have hours to give, but they always find a moment to remind

you that you matter. Because real care isn’t about having more

free time, it’s about making sure the people you love never

have to wonder if they’ve been forgotten. 

It is time for me to get going and start my day. The cottontails let me know they will be visiting, and they are already on their way. 

Time to put the kettle on for a cuppa.

Let us have a cup of tea and talk about happy things. 

Thanks for stopping by.

I hope your day is full of blessings, and...

always remember you are loved 

because you deserve to be.

(My thanks to Pinterest for today’s inspiration.)