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| A special treat for my lens. ♥ N |
The best time to think about dinner is in the morn-ing. It's my favorite time to cook, both in winter and summer, but especially on the hottest of
dog days.
A stroll to the garden to snip some chives reaped a special reward, by way of the prettiest, bluest, most delicate dragonfly I've ever seen. I thought of Jennifer Diamond. Ike was already watching from his perch, as Mambo sniffed the air for the scent of carrots. Ah, a summer morning.
I digress, big-time. Here's the recipe:
Undercook the pasta a bit, quick rinse it (and the pot) to cool down, and return to the pot. Add about 1/4 c. milk (per pound) and ground pepper; give it a stir. Let it sit while you prepare the remainder of the recipe. It will finish "cooking", as it absorbs the liquid. This also keeps it from absorbing all the final dressing, allowing the end result to stay moist. Mom's old trick.
Whisk together Chobani Plain Greek F-F, dijon mustard, lemon juice, a hit of EVOO, pepper and chives. To that, add cherry tomatoes, pine nuts, carrots and sliced pimiento-stuffed olives... and/or whatever you like. Then, the cooled, cubed chicken. Give it a stir, add the pasta, and finish stirring.
Refrigerate till dinnertime. I keep the bowl upright for a few hours; then I give it a stir, seal tightly with plastic wrap and the cover, and return to fridge, upside-down. Another stir and wipe-down of bowl's edges brings it to perfection. My trick.
Serve with salad greens on the side and a couple of those Best Blues that are in the freezer. YUM. Joe's gonna be a happy camper, tonight, regardless of 90-something-degree temps.
Mangia al Fresco!
