Our typical Sunday involves the following:
9:00 – Farmer’s Market
10:30-12:30 – Andrew and I head to church
12:30-2:00 – Jennie and I have a late breakfast, usually something delicious involving eggs and a vegetable from the market.
2:00-5:00 – Grocery shopping/some epic cooking adventure
5:00 – rest of the evening – Dinner+some group activity
Our Sunday a couple weeks ago followed this pattern pretty closely. Jennie and I rose early to hit the farmer’s market. When we returned, I roused Andrew and we got in the car to head to church. Unfortunately some indeterminate traffic source popped up about halfway there, and faced with being about 30 minutes late, we turned back. Instead, Andrew got to work on a writing project he needed to turn in the following day, and I headed upstairs to grab breakfast with Jennie and plan phase two of our day. We were hosting a cookout in Griffith park at 3:00 and there were many preparations to be made.
Jennie made us fried egg sandwiches while I made greek dressing for a pasta salad side dish to be eaten at our cookout.
Before enjoying our delicious Tomato, Cheese and Egg Sandwiches, we finished up the pasta salad and stuck it in the fridge.
We mostly made this up as we went along:
1 lb pasta
1 can kidney beans
2-3 stalks celery
2-3 green onion shoots
1 package thawed frozen corn
1 red pepper
- 1/3 cup and 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3/4 teaspoon pepper
- 3/4 teaspoon salt
- 3/4 teaspoon onion powder
- 3/4 teaspoon Dijon-style mustard
- 1/2 cup and 2 teaspoons red wine vinegar
The dressing recipe was a definite keeper! Gotta love allrecipes.com for doing the serving calculations for you! (imagine our shock when the default amount — 120 servings–called for 1-1/2 QUARTS of olive oil!)