Gorgeous! It is unbelievable... you can see our house, the University, all of downtown... and if you turn and face north you see a small farm houses scattered throughout the landscape, tucked away, removed from society.
There are always other people, some with a group of people or dogs, and others by themselves. In fact, yesterday we saw this CRAZY marathon runner... he was RUNNING THE LOOP. The loop is made up of massive hills stretching over about a mile to two miles, he ran it more than once... that we saw of. His legs were made of steel and about the width of a large watermelon. He is almost in better shape than I am :).
When we got home, we decided a pasta salad sounded just right for dinner... we we went to the store, picked up some fresh veggies and chicken breast...
ORZO PASTA SALAD:
Pasta:
Vegetable Stock
Water
*Combined the two, bring to a boil and cook noodles for 8-10 minutes.
Tomato
Peppers
Artichoke Hearts
Green Onions
* All chopped, add any other veggies you like
Toasted Pine Nuts
Chicken:
Boneless, Skinless Breast
Roasted Garlic
Thyme
Salt
Pepper
Lemon Juice
Olive Oil
*Bake at 375 (covered) for 20-30 minutes
Dressing:
1 Lemon, juiced
1-2 tbl Orange, juiced
1 Garlic clove, minced
Fresh Rosemary, chopped
2 tbl Red Wine Vinegar
1/4 cup Balsamic Vinegar
Dash of Agave nectar
Splash Dijon
1/4 cup (+) Olive Oil
Salt/Pepper
*Shake/Whisk and pour over strained pasta and vegetables. Mix together, and place in fridge until chilled. Slice chicken and place on top of pasta when ready to serve!
