Sea to Sea

image: www.thecraftingchicks.com

Normally we are all together but mother is away so the mice played alone. I woke too early, ran the stairs at the beach, went to spin class, bought pound cake, made a summer fruit trifle for the evening, baked French toast casserole for the Fourth of July breakfast, drove to the breakfast and watched George and Martha Washington pose for pictures, ate chocolate frozen bananas after breakfast, watched children wave flags, the young women sing, Don Henley in the car on the way home, wanted to take a toes-up, washed my car in the driveway, read Rachael Ray magazines in the sun, went to Pat's for lessons on how to appliqué like a pro (I am daunted), back to my house for the cream, went to Phipps/Nelsons for block party bbq with hamburgers, bulgar salad (yum), pasta salad, and patriotic desserts (overdid on the bbq potato chips), watched fireworks in the street from the Fair, came home ill from the chips, tired from having much fun.

Bulgur Salad with Feta and Mint

Serves 6

1/2 t table salt

1 1/2 C uncooked bulgur

3 T fresh lemon juice

4 t olive oil

1/2 t black pepper

1/2 C crumbled feta

1/2 C fresh chopped mint leaves

Combine 1 1/2 cups cold water and salt in a small pot; bring to a boil and stir in bulgur. Cover pot, remove from heat, and set aside until bulgur is tender and water is absorbed, about 15 minutes. Fluff bulgur with a fork, allow to cool. Spoon bulgur into a serving bowl. Add lemon juice, oil, and pepper; stir well. Add cheese and mint; serve gently but well.