August 23
After Festival Leftovers
Menu
- Ratatouille Pasta
- Arugula Salad with Walnuts and Feta [View Recipe]
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Ingredients
- .25 cup nuts
- 1.5 cups arugula
- 1 teaspoon vinegar
- 1 tablespoon oil
- salt & pepper
- 2 tablespoons cheese
Instructions
We start by placing the frozen nuts on a piece of foil and placing in our toaster oven. We cook them at <temp val="350"/> until fragrant. This takes about 5 minutes. We let cool and then crumble slightly with our fingers.
Meanwhile, we clean our arugula and make our dressing. In a small bowl, we whisk with a fork the vinegar with some salt and pepper. We add the walnut oil and stir well.
We toss the cleaned leaves with the dressing and top with the walnuts and feta cheese.
- Fresh Italian Bread from the Farmers' Market
The festivities began with the company picnic for Chris' new employer. It was easiest to describe the event to the kids as a "festival" because of the moon bounce, which everybody knows are only at festivals. It was a little rainy, but everyone had a good time. Our daughter had an especially good time getting her face painted—her whole face painted.
As is customary for our family on Sundays, we began today at the Baltimore Farmers' Market. A little later we journeyed to our second festival in as many days—the Baltimore Italian festival. Oddly enough the Italian festival had no moon bounce that we could find. The kids did not seem to mind, though. Unlike other "Italian" festivals that we have attended this year, the one held in Baltimore's Little Italy comes closest to being like those from Robin's childhood in Brooklyn. We had some fried calamari, some pizza, gelati and Italian cookies. The only things missing were zeppoles.