The Two Hundred and Sixty Second...

Number Two Hundred and Sixty Two:

Erin, Lunch, Rice Salad, Beef & Broccoli Salad

Spent the day at Lisa's folks' place, a delightful little 19th century house called Erin. We were expecting a larger group of people but Lisa'a brother and his family couldn't make it due to stomach illness. That left Lisa and I with her folks, to birdwatch on the back porch with a nice cross breeze and enjoy a lot of salady food for lunch....and cake! A kind of belated celebration of Lisa's birthday. It was great to get out of town to chill in the country, despite all the assholery of those Tea Party signs on the way there. One remedy: don't even bother reading the illogical catchphrase, just flick the sign the bird as you drive by, very helpful!

The Two Hundred and Fifty Sixth...

Number Two Hundred and Fifty Six:

Home, Dinner, BLT, Rice Salad

You know what is great on a hot day besides bourbon and ginger in this glass?

BLTs for dinner with a nice rice salad that Lisa put together from a recipe from her sister-in-law. I know! You want the recipe! This is the full recipe you can quarter it to suit your need like Lisa did this evening, but it keeps well too!

Clear Garlic Vinaigrette

1 1/4 Cup salad oil

1/2 Cup white wine vinegar

1 1/2 teas. salt

1 1/2 teas. pepper

1 Tab. minced garlic

1/2 teas. dried basil

1/2 teas. dried oregano

1/4 Cup minced parsley

Rice Salad

6 Cups cooked rice (starts with 2 Cups of rice raw) a little less if you are not adding shrimp

1/2 cooked peeled shrimp, cut in thirds (Optional)

2 Cups finely chopped red bell peppers (or green)

3/4 Cup finely chopped red onions

1 Cup quartered cooked marinated artichoke hearts (Optional)

1/4 Cup small capers, drained.

1/3 Cup minced dill

1/3 Cup minced parsley

1/4 Cup golden raisins

1/4 cup dark raisins

Mixed greens (Optional)

Clear Garlic Vinaigrette

Whisk together the ingredients for the dressing and set aside.

Rice Salad

Combine all the salad ingredients. Toss with the dressing and let marinate several hours. Serve on a bed of greens, or enjoy as a side dish.

Yum!