Greens and Purchases at the Market – SOOC
I love buying fresh produce at the Highland Park Farmer’s Market. On Friday I bought lettuce (two kinds), parsley, and broccoli.
Review with Apples
Tomorrow is the last day of the Highland Park Farmer’s Market for the 2010 season. I will miss my Friday visits to see the vegetables, fruits and flowers. And of course, chat with the people. This past week I met Debbie at the market, whom you can read about in this interview.
On My Blog
Linda’s Recital on Sunday at Etz Ahaim in Highland Park – bassoon and piano
Elsewhere in the Blogosphere
- Batya put together a nice Meet the Blogs post. Thank you for the mention, Batya.
- Factual Friday is cool. For example, Mrs. S. has more friends on Facebook than Mr. S. – isn’t that a precious fact? ๐ Seems to have something to do with blogger friends.
- Hannah posted about a program to teach empathy called Bullies and Babies. Some commentators are skeptical: does this work?
- Ilana-Davita has a descriptive, charming post called 10 Things I Love About Antwerp.
- I love when Michelle quotes Emily Dickinson and matches a precious, inspiring photo to the quote. Or is the quote being matched to the photo?
Thursday Challenge: Time
Thursday Challenge theme is TIME (Hourglass, Clock, Sundial, Calendar, Wristwatch, Old, Young, Aging,…).
Next Week: WEATHER (Snow, Sun, Cloudy, Rain, Lightening, Rainbow, Tornado,…)
No Cook Pea Salad
I love the idea of a side dish that requires no cooking. You might want to make this in the summer, but as winter approaches, fresh vegetables may not be as abundant. This pea salad can be accompanied with squash or rice.
Ingredients
- 8 oz. frozen peas
- 1 clove garlic
- first cold-pressed olive oil – enough to coat the salad
- 1 half red onion, chopped (or use a sweet vidalia onion)
- sea salt, to taste
- 1/2 cup fresh chopped parsley or cilantro
- optional: pepper, allspice or cumin
- optional: shredded carrots – 1 large carrot or a handful of baby carrots
Put the frozen peas in a container. Crush the garlic clove, and add it to the top. Put in the refrigerator until you are ready to serve it (the peas will need several hours to defrost). When you are about to eat, coat with olive oil. Add the chopped onion, herbs, salt, optional shredded carrots and any spices you desire, such as cumin or allspice. Stir and serve.
Recital with Linda Balavram
My friend Linda Balavram will be having a recital this Sunday, November 21 at 2:30 pm at Congregation Etz Ahaim in Highland Park, New Jersey. She plays the bassoon and will be accompanied by pianist Kathleen Haynie.
When I was in college at Boston University, there were often free recitals by top quality musicians. How nice to have such a treat here in Highland Park!
