On Monday night, my boyfriend and I miraculously both had the night off. I had tickets to a play down at Granville Island. While my boyfriend works away in an office all day, I get to enjoy the beautiful Vancouver summer. I thought since he gets to spend very little time at the beach, we'd have a picnic dinner looking out at downtown across the water. I used what I had in the fridge, packed a beach bag with a blanket, backgammon, drinks, plates, napkins, s & p and dinner and headed to the beach.
For dinner:
Corn on the Cob
Boiled then wrapped in tin foil, with chunks of butter slathered on top
Lemon Pesto Rotini with Artichokes and Fresh Tomatoes
tricolour rotini
3 Roma tomatoes cut into cubes
chopped artichoke hearts
diced garlic
1 tbsp lemon juice
artichoke oil
1 tbsp pesto
sprinkling of flour
s & p
Boil the tricolour rotini as directed.
In a saucepan, brown the garlic in a bit of the artichoke oil. Throw in the tomatoes and artichokes to soften. After a few minutes add the lemon juice, pesto and s & p. To thicken the sauce, add a sprinkling of flour and stir in. Leave another couple of minutes then drain the rotini and place in a mixing bowl. Pour over the sauce and stir.
Cover with tinfoil and take it for your picnic on the beach!
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