Oh Dear! I forgot how difficult (for me at least) it is to tune and tweak a template to get it to look the way you want. This past week I pulled my hair, I cried , I destroyed all the work that was done already by accident, I called the poor soul that was helping me a zillion times. He is probably changing his number right now as we speak (type). (Sorry man! Thank you for all your patience, you are an angel). Then the dammed plugins…..ahhhhhh! I could totally chew some nasty plugins and spit it out. LOL. I made the design for ‘bakerwanabe’, but some little nasty details were depending on the skills of a programmer. Oh! I wish I new html, php, etc.etc. It’s so frustrating having something in your head and not to be able to make it work.
The template is okay now, almost working, I’m still having some issues with the Meta. I have to put my password again and again all the time I change pages, it’s a mystery… Sigh*….big sigh*…but there is good out of all this chagrin. The response couldn’t be better. I want to thank all of you that came and befriended me all over again at foodbuzz, my phone biped the whole day on Thursday with foodbuzz friend requests or comments. I really appreciate the support. I even made to top 9. Thank you guys so much. So last Saturday I planned a picnic at the beach, to relax and get rid of all the bad energy. It was a night picnic, I brought some lanterns, and had my little salad with under the moon light. I don’t know about you but I think night picnics at the beach are darn romantic, the ocean waves, the moon light, the mosquitoes… well not everything is perfect. But it was worth it.
Picnic Pasta Salad
- 1/2 pound short pasta
- Kosher salt for the pasta water
- 1 pound grape or cherry tomatoes
- 3/4 cup good black, kalamata olives, pitted
- 1 pound good feta cheese, medium-diced
- 1 cucumber diced
- 4 radishes shaved in a mandolin
- 1 can of garbanzo bean washed and drained
- ¼ of purple cabbage sliced very thinly
For the dressing:
- 3 tablespoons lemon juice
- 6 tablespoons good olive oil
- 1 garlic clove, minced
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup fresh dill, chopped
Cut the cherry tomatoes in half and place them in a large bowl. Cook the pasta in a large pot of boiling salted water (season the water is very important). Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta, cucumber, garbanzo beans, radishes, and cabbage. For the dressing, combine the olive oil, garlic, lemon juice, dill, salt and pepper and whisk to combine. Pour the dressing over the pasta, and toss well.