I have been seeing at least one of these fawns in the yard the past week or two, always without a camera! Friday my family was in the pool and they were just at the edge of the property. How exciting to have the camera on hand!! I am pretty certain they live in our woods, aren't they beautiful?
My weekend was quite busy, at least to me. On Saturday I finally went to see Harry Potter and the Deathly Hallows Part 2 and I thoroughly enjoyed it. It seems like yesterday the first one was released to the theater and I was taking my second grade boy (now 18!!!) with his friend. I was surprised that the theater was not filled. I guess everyone went to the midnight show on Thursday night. I am usually sleeping then :)
So once the movie was over, we had a lovely dinner out while the kids had plans with their friends. Once home I made a rice salad for Sunday's outing.
Sunday we drove to my dad's to celebrate his 70th birthday. We had chicken on the grill, fried fish (cannot remember what kind), rice salad, macaroni salad, roasted potatoes and watermelon. The kids brought guitars and we had an impromptu sing-a-long.
Joining Amanda at The Habit of Being
Clover requested the Rice salad recipe, so here it is! :
Mediterranean Rice Salad
1 1/2 tsp. salt
1 1/2 cups long-grain rice
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
1 clove garlic, minced
1 tsp fresh oregano, minced
1/4 tsp. freshly ground black pepper
1/8-1/4 tsp red pepper flakes
2 cups chopped spinach leaves (fresh ones)
1 red bell pepper, finely chopped
1 small cucumber, peeled, seeded, finely chopped
1/2 cup chopped green onion
1/2 cup chopped kalamata olives
1 cup crumbled feta cheese
In medium sauce pan, bring 2 1/2 cups water to a boil, add 1/2 tsp salt and the rice. Turn heat to low and simmer 15 minutes. Remove from heat and let sit 5 minutes. Uncover and fluff with fork. (I throw mine in a rice cooker--just cook the rice all the way! :)
In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes and remaining tsp. of salt.
Add rice to dressing and toss to combine. Add spinach, toss and let sit until no longer steaming, about 20 minutes. Add remaining ingredients and toss to combine. Serve at room temp or cold.
(from Sunset Magazine, Sept. 2006) Recipe courtesy from Bethany Blogs.