Another weekend on the books, and it was a fabulous one at that. I am on a rotating schedule with my job, so over the summer I have a 4 day weekend more often than not. This allows for more family time in the summer, which I try to take full advantage of. I am considering this last weekend as my official summer kick off. I was fortunate enough to be able to see Paul McCartney perform at Lambeau Field in Green Bay. I went with my mom and my 21 year old son and we had, for lack of a better word, a blast. Paul McCartney might be in his 70’s, but he performs like a man half his age. The show was amazing, the music iconic and the atmosphere was perfect. I told my son everyone needs to see at least one arena concert in their lifetime, he hit the jackpot. I have memories with my mom and son that I will carry forever. It was the perfect example of why I prefer to spend money on experiences, not things. Experiences stay with you for a lifetime. I am still singing Hey Jude in my head and I wouldn’t have it any other way.
Pre show at Lambeau
I learned a valuable lesson on Sunday about the importance of keeping an adequate supply of food in my house. Sunday family dinners have become a tradition in my home. More Sundays than not, all 3 kids are home for dinner. Sometimes all the boyfriends/girlfriend are also eating with us. Last night turned into a dinner where we had almost everyone. I had planned for a dinner for 5 which turned into 7. I was only planning on pasta salad and kale salad. Thankfully, I had a frozen pizza in the freezer that we were able to add to dinner, and voila, I had enough for everyone.
I want everyone to know that dinner on Sundays in my house is open to everyone. For that to happen, I need to be better organized for big meals that may need to get bigger at a moment’s notice. Impromptu dinners are the best kind because the mood can never be replicated and that is what makes them so much fun.
Here is the recipe for the pasta salad that I made last night. It was a hit.
Greek Pasta Salad
1 lb pasta
8 oz jar marinated artichoke hearts
8 oz roasted red peppers
2 oz sun dried tomatoes (not in oil)
1/4 cup chopped kalamata olives
1/4 cup chopped red onion
4 oz crumbled feta cheese
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tsp oregano
1 tsp basil
salt and pepper to taste