Now let's get this week started!
Work, work, work.
and some more…
The new job kind of work.
That’s where we’ve been.
Sweets is out on the road slangin’ fine wine to the greater metro area.
And I’m geeking out over news and all things web at the local CBS affiliate.
New jobs and new responsibilities means Sweets and I are fiddling with this brand spankin’ new schedule to figure out a fresh routine.
So here we are, a few ‘no-posts’ weeks later. Offering an official Sweetie & The Kitchen apology and a post devoted to saving some time during YOUR busy work week.
So after some Friday night blogspiration courtesy of Can You Stay for Dinner? I decided to spend part of my Sunday chopping, cooking, tossing and Tupperware-ing some of our favorites to last us Monday through Friday, 9 a.m. – 6 p.m.
More likely… the afternoon after… I usually like to make a pasta salad inspired by the one they serve at Relish, a delicious sandwich shop where patience is a virtue to live by. The sandwiches take a little longer than they should because the staff abides by a strict 420 code (or whatever it is pot heads do) but you wait, patiently, because those little stoners sure do make a hell of a sandwich and in my opinion a pasta salad.
But the above story is totally unrelated because recently I tried something new… the reviews are mixed but lets just say there’s a solution to that.
Mediterranean Orzo Pasta Salad
Orzo is kind of like one of the really pretty trannies people always get tricked by on the Jerry Springer show – it really really REALLY looks like rice, albeit a big-boned rice, but rice nonetheless. But it’s not. Orzo is pasta, not rice.
And while it’s big for rice, it’s fairly small for pasta which makes it great for pasta salads if you want to throw in lots of other stuff.
Throwing in too much stuff may have been my downfall in this dish – but I’ll leave you to your own devices.