A true friend is one who thinks you are a good egg
even if you are half-cracked. ~Author Unknown
I have the very sweetest friends. They put up with me even though I am clearly half-cracked. Well, even beyond that, they do so many little things that keep me going.
Jennifer Fay sent me this beautiful card with pictures from the Stampin' Up! convention last summer. Really, I should be the one sending her a card because she was so wonderful to hang out with – she made my sis feel so welcome as a new stamper.
Then, my dear friend, Lisa, sent me this video. Lisa is my American hero – balancing family commitments while her husband is serving in Iraq. She sent this with the note that it would perk me up. It definitely does – it's a hoot! If you want to watch it in HD, click here: Where the Hell is Matt.
It's not nearly so lovely as Jennifer's card or as hillarious as Lisa's video, but, as a thanks to these sweet ladies, I'm going to share with them (and you) one of our family's favorite recipes. We used to make these for my daughter's volleyball tournaments. My daughter called me and asked for this recipe the other day, but I was in Lubbock. Home again – here's the recipe.
Bow Tie Pasta Salad
- One package Bow Tie Pasta
- 8 sun-dried tomatoes, finely chopped (soak them in olive oil first to soften a little)
- 1/4 small red onion, roughly chopped
- 4-5 leaves of fresh basil, finely chopped
- 2 ounces of Feta cheese, crumbled
- 1 Tablespoon freshly grated Parmesan cheese
- Creamy Caesar salad dressing
- salt and pepper
Boil one package of bow tie pasta according to the package directions. Rinse with cold water and set aside. Add tomatoes, onion, basil, and cheeses. (You can also add chopped chicken breast, if desired.) Stir and combine. Add enough salad dressing to coat the pasta lightly, then salt and pepper to taste. It's best if allowed to sit in the refrigerator for several hours.
Not even one cracked egg – just yumm.