Around OakMeadows

 

I’ve been working my way down the IMDb list of 100 greatest movies on weekends. I watched #1 The Godfather and #2 The Shawshank Redemption on the first weekend. Both were excellent. The Godfather is probably my all time favorite movie, but I had never seen The Shawshank Redemption and what a truly outstanding movie it was. Then this past weekend I watched Schindler’s List and Raging Bull. Schindler’s List is a truly great movie but I cannot understand why Raging Bull would be on anyone’s best movies list. Next weekend will be Casablanca and Gone with the Wind. 

I finished one half of the twenty blocks for my Blue & Brown. I like the pattern and think I’m going to do another one in Red, Cream, and Blue. Maybe, we’ll see. Next I have to make the other half of the blocks for this one. I wish I knew what to do with my finished quilts. 

This evening I made a tray of roasted vegetables that turned out so tasty. I cut up carrots, baby red potatoes, red onion, and red bell pepper. Then I tossed them with olive oil, sea salt, and thyme and baked them at 350 degrees for 30 minutes, stirring them about half way through. Definitely, will be making this again and maybe adding sugar snap peas. 

Rain. We went all summer without a drop of rain. It was hot (with highs in the upper 90s) and not a drop of rain. Now for the past week we have been getting rain almost every day. I must say the grass and crepe myrtles are doing much better. 

This Mornng by Mary Oliver

 

This morning the redbirds' eggs

have hatched and already the chicks

are chirping for food. They don't

know where it's coming from, they

just keep shouting, "More! More!"

As to anything else, they haven't

had a single thought. Their eyes

haven't yet opened, they know nothing

about the sky that's waiting. Or

the thousands, the millions of trees.

They don't even know they have wings.

And just like that, like a simple

neighborhood event, a miracle

is taking place

Shrimp and Pasta Salad

 

This was my new recipe for August and it was absolutely delicious. I was looking for something that would be eaten cold but substantial enough for dinner.  This would also be good with ham instead of shrimp. I’ll definitely be making this again

Shrimp and Pasta Salad

Ingredients for the Salad

8 ounces (2 cups) small pasta

1 pound cooked shrimp (cut in half if shrimp are large)

1 heaping cup diced celery, about 1/2 inch

1/2 large or 1 small red bell pepper diced about 1/2 inch

1 cup frozen peas

1 bunch green onions chopped

For the dressing

2/3 cup Greek yogurt

2 Tablespoons lemon juice

2 teaspoons honey

1 teaspoon white vinegar

1/2 teaspoon Dijon mustard 

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried dill weed

1. Cook pasta according to package directions, about 9 minutes in boiling water with 1 teaspoon salt. Cook shrimp in boiling water with 1 teaspoon salt for about 7 minutes for large shrimp. Drain each. 

2. Mix all dressing ingredients together in a small bowl. 

3. Mix all ingredients and dressing together in a large serving bowl. Refrigerate at least 1 hour before serving. 

Plans for August 2022

 

Plans for August 2022

1. Read 4 books.

2. Buy a new sunflower door wreath. 

3. Finish piecing Blue & Brown quilt top.

4. Sharing

    Coastal Prairie Conservancy 

    JK

    ND-BGHS

5. Try 1 new Recipe

6. Check on Smithsonian Transcription project. 

7. Sign up for this fall’s Project Feederwatch. 

8. Dental cleaning. 

9. Sprinkler installation for crepe myrtles.