Here we were at dinner-making hour and all the kids claimed supreme boredom and couldn’t seem to entertain themselves.  I reluctantly suggested a fort. Out came all the blankets in the house, pillows and dining chairs.  Along with the craft project for Mimi’s birthday,  my house was left in shambles and the fun lasted a whopping 5 minutes.  I hardly completed a single thought before they were calling my name again.


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Mike wanted to grill steaks, so I just made a simple pasta salad.  I included some chopped organic zucchini and chopped yellow squash from Elmer at the farmer’s market.  Sweet old Elmer.

I made a pesto with the basil from the mini garden.

This is the pesto recipe I always use:

2 cups fresh basil leaves
1 large garlic clove, peeled
1/4 cup pine nuts
2/3 cup grated parmesan
1/2 cup extra virgin olive oil
1/4 tsp fresh ground pepper
Sea Salt, TT

There are a few possible variations to this recipe.  You can use any oil you like:  olive, grape seed, avocado, etc.  You can use walnuts instead of pine nuts…

I add a little mayonnaise and freshly squeezed lemon juice to my pasta salad.

For more pasta salad ideas I often refer to this page:

You can add a little torn basil as a garnish.  I didn’t use fresh parmesan from the block last night, but if you ever feel like splurging, head over to Whole Foods or Fresh Market and buy a chunk from the deli section.  I promise, the flavor will exceed your expectations.  When you buy the “real” stuff, it lasts forever.  To store, wrap in a new piece of plastic wrap after each use.  If you see any mildly bits, simply slice them off.  When you’ve used all but the rind, throw the rind into a soup to add flavor.

For the steak, Mike used this recipe:

It was delicious!

(if links won’t work, copy and paste in your browser to view)

If you feel overwhelmed by all the nutrition advice, calorie recommendations and diet trends, read these: Fact. Not Fad.Let’s Crunch Numbers!Help Me To Help You!


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