WOUNDED BIRD: "TENSE" - A POEM

WOUNDED BIRD: "TENSE" - A POEM


Lovely poem. Thought it was worth sharing.
Toni

WOUNDED BIRD: BISHOP GENE ROBINSON RETIRES TODAY

Wonderful post by Gramdmère Mimi. 


WOUNDED BIRD: BISHOP GENE ROBINSON RETIRES TODAY

Happy New Year!

So here it is 2013. Wondering what to do with the leftover rice from the Chinese food you had on New Year's Eve.? Tired of your black eyed peas tasting the same year after year? Try this tasty cold salad to start the new year off right.

BLACK EYE PEAS AND RICE SALAD

　

Ingredients:  One pound black eyed peas – cook until just done but not to soft and drain well. Refrigerate peas after cooking until thoroughly chilled (about 1 – 2 hours)
2 cups of cold cooked rice. (I used white rice but brown would work just as well.)
½ cup of chopped celery

Dressing:   Make while peas are cooking and refrigerate until ready to use

½ small onion – chopped
2 mini orange bell peppers – chopped
2 Tbsp chopped garlic
1 tsp ground ginger
2 Tbsp soy sauce
1 Tbsp crushed red pepper flakes
6 Tbsp chopped parsley
½ cup white wine vinegar
1 cup extra virgin olive oil
Juice of one medium lemon
Add all dressing ingredients to a small bowl and whisk until well blended. After peas are cold, mix peas, rice and celery. Pour dressing over salad and mix well. Serves 8

You can eat immediately but it tastes better the next day. This is a perfect make ahead dish for a holiday pot luck.