today is my very last day at the agency i’ve worked at since 2004. and mike’s last day at the company he’s worked at since 2003. and this is our last weekend in santa cruz.
so we have been saying and will be saying a lot of good-byes to many wonderful and amazing family, friends, and co-workers – people who have helped shape our lives, and who we’ve learned so much from over the years.
and let me tell ya, good-byes are not my forte. in fact, they’re one of my least favorite things in the world. but all the good-byes are bittersweet – i know we’ll stay in touch with these fantastic people, and i’m pretty darn excited about seattle, grad school, and our new apartment.
of course, with t minus 4 days left before the big move, we’re still eating down our cupboards at home. this orzo salad utilized walnuts, orzo, and balsamic vinegar dressing that we had lying around. and it tasted pretty delicious.
so while i go say more good-byes, i highly suggest you check out this orzo salad. and the next time i post, we’ll be in seattle!
one year ago: grilled veggie sandwiches
two years ago: falafel from scratch
orzo salad
yields about 6 side servings
- 1/2 pound orzo
- 1 ½c cherry tomatoes, sliced in half
- 2T basil, washed, dried, and chopped
- 1/4c walnuts, broken into quarters
- 3T balsamic vinegarette (or 1T balsamic vinegar, 2T olive oil, and salt and pepper to taste)
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- boil salted water in a pan and add the orzo
- cook the orzo until al dente (for us it was about 12 minutes), then drain and rinse thoroughly with cold water
- meanwhile, place the halved cherry tomatoes, chopped basil, and broken walnuts into a medium sized mixing bowl
- add the cooked orzo
- top with the balsamic vinegarette
- stir, and enjoy!