Tuesday, September 21, 2010
Tomorrow, I'm packing up my wedding dress, green sandals, a whole lot of brown paper bags, wrapped and unwrapped presents, clothespins and flower wire, and a fat brown cat into the car, and I'm heading east on I-94 with my fiance to a lake house in Michigan, where we'll be married on Saturday.
I wish I could write more -- about what I've been up to, and where I've been, and what I've been eating -- but right now, my head is a jumbled mess of to-dos and what-ifs and I-hopes and can't-waits.
So here's a sneak peak of a bride-to-be's everyday during the last month before her wedding, as told through my cameras. Also, a recipe for a salad I had two weeks ago with my sister, after a trip to the craft store where we bought lots of ribbon, and right before we sat down in her sunny kitchen and practiced making baby's breath garlands. This salad was so good, with smoked salmon and tomatoes and a touch of dill, and will forever remind me of wedding projects and baby's breath.
I'll be back next week with stories and photos and a long sigh of relief. See you on the other side!
Summer Farfalle Salad with Smoked Salmon (Cooking Light)
3 cups uncooked farfalle (bow tie pasta)
2 cups cherry tomatoes, halved
1/4 cup chopped fresh dill
1 (6-ounce) bag baby spinach
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
2 tablespoons cold water
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 ounces (about 8 slices) smoked salmon, cut into thin strips
Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.
Combine pasta, tomatoes, dill, and spinach in a large bowl, tossing gently to combine.
Combine lemon rind and next 5 ingredients (lemon rind through pepper) in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Top with salmon.
Yield: 6 servings
Serving size: 2 cups
Calories per serving: 206