
The boys made it home from San Diego. They were pretty worn out, but it sounds like they had a great time. They arrived on Friday, went deep-sea fishing on Saturday morning, and attended a Padres game on Sunday afternoon. The game went 18 innings. Yes, I said 18. A six. hour. game. That's a lot of baseball for one day. They ate a lot of good food, and hopefully made a lot of memories that they will cherish forever!
The boys drove straight from the airport to Fred and Kelly's. We celebrated and had some burgers, hot dogs, corn on the cob, watermelon...a perfect memorial day dinner. I took a pasta salad that my friend Denise gave me the recipe for. It was really good, so I thought I'd share the recipe. I think summer is finally here!
Five Herb, Heirloom Tomato & Fresh Mozerella Pasta Salad1 lb penne, cooked "al dente" and drained
1/4 C each: chopped fresh parsley, basil, oregano, mint, and thyme
1/2 C extra virgin olive oil
2 tsp kosher salt
1 tsp ground black pepper
2-3 large garlic cloves, minced
2 lbs. heirloom tomatoes, coarsley chopped
1 lb. fresh mozerella, cut into 1" dice
1/2 C shaved parmesan cheese
Place pasta in bowl. Add remaining ingredients and toss gently. Taste for seasoning. Refrigerate until ready to serve. Makes 6 main dish servings.