Actually, it’s traditionally called a “Pig Roast” but to make it more palatable to non-meat eaters such as FG & I, we started calling it the Family Picnic. It was a day of sunshine, good food and good company. There were lots of people to talk with ~ a lot whom we hadn’t seen in a long time as well as some I had never met. One thing about FM’s family, they do a really good job about gathering together whenever possible. There were aunts, uncles, cousins, nieces, nephews, etc. In fact, all three of FM’s siblings attended so the four were together again.
I don’t think my siblings have been all together in one place in decades!!
My MIL & FIL (in-laws) have done the Pig Roast a few times before and do a really organized event especially considering the number of people who attend. The food was delicious. My sister-in-law, JR & her husband, WR always make sure when we visit that there’s some type of yummy veggie dish for FG & I to enjoy. This time it was a summer pasta salad which tasted like it was direct from Italy ~ W. is not shy with the garlic which I love. I should have gotten the recipe but I was too busy eating it to ask.
A lot of FM’s relatives read my blog so it keeps them posted on what we’ve been up to ~ it’s so much easier than having to remember what I’ve been up to since we last saw one another. In fact, I noticed my readership was way down on Saturday ~ I think half of them were at the Picnic.
In the 14 years, FM and I have been together, this was my first trip to Ohio in the summer and, I have to admit, it’s very pretty with all the flowers blooming and all the outdoor activities. We may have to visit more often in the summer…
Displaced Beachbums 
So, I did try the pasta recipe and YUMMY! I cut the recipe in half because it was just for husband and I. And, I added some basalmic vinegar to the mix. But, the garlic and pepper flakes gave it a little more pizazz than a typical Capri salad, which is what the recipe reminded me of.
LikeLike
I was going to concoct my own recipe similar to the Summer Pasta for dinner tonight since I have fresh mozzarella in the fridge that I need to use. But, I think that I will try this recipee instead.
And, I always loved Ohio in the summer. (Still do!!!) It is so green and we lived so close to Lake Erie that we spent a lot of time at the beach. Ahhh…the beach…what I would give for some shore time right now.
LikeLike
Thanks, WR.
LikeLike
Pasta recipe mentioned above.
Summer Pasta
1 POUND FRESH MOZZARELLA DICED
1 POUND CHERRY TOMATOES SLICED IN HALF
2 OR 3 GARLIC CLOVES DICED ( I always use a bit more)
1 CUP EXTRA VIRGIN OLIVE OIL
1 CUP COARSELY CHOPPED BASIL
1 TBS KOSHER SALT (important, do not use table salt)
1/2 TSP FRESH GROUND PEPPER
1/4 TSP RED PEPPER CRUSHED
1 POUND PENNE RIGATE PASTA
MIX FIRST EIGHT INGREDIENTS IN BOWL AND LET STAND AT ROOM TEMPERATURE.
IN A PASTA POT OR STOCK POT, BRING SEVERAL QUARTS OF SALTED WATER TO A BOIL.
DROP PASTA IN BOILING WATER FOR 11 OR 12 MINUTES STIRRING OCCASIONALLY. COOK UNTIL AL DENTE.
DRAIN PASTA AND RETURN TO POT.
STIR IN ROOM TEMPERATURE SAUCE AND SERVE IMMEDIATELY OR LATER FOR A DELICIOUS ROOM TEMPERATURE PASTA.
SERVES 6 AS A MAIN COURSE AND 8 AS A SIDE.
GREAT FOR PICNICS.
LikeLike
Ohio is okay, Michigan is better;)
LikeLike