“The definition of (angler’s) insanity is doing the same thing over and over again expecting different results.” Albert Einstein
Over the holiday weekend Kurt and I went fishing. We hopped on a charter boat out of Belmar with 30 strangers, paid $150 for the two of us and set up to make fishing history in the NY/NJ harbor. Well, maybe not fishing history, but I was hoping to catch the largest fish and win the $300 pool. Apparently the way to catch Blues is to throw the hook with fake bait in the water and then reel it in to convince the fish that the bait is alive. The “trick” is to keep doing that over and over and expect to eventually catch something. It doesn’t work!!!! No one, I repeat, no one caught anything. Either the fish is super smart or we have all lost our minds.
The moral of the story is ocean fishing is pure insanity!
Oh and apparently sunscreen doesn’t work the same way when you’re out in the ocean because I am still recovering from a massive sunburn.
This is a perfect salad for fishing trips, picnics and other outdoor activities. It makes for a delicious addition to barbecues and holds up perfectly without becoming mushy or watery. The way I like to pack it is right into small mason jars for individual serving portions.
Love you all! Enjoy the rest of your week.
Visit www.tuscanynow.com/blog/?p=133 #TuscanyNowCookOff
- 1 large summer squash, cut lengthwise into ¼ thick slices
- ½ small red onion, chopped
- 1 cup orzo pasta
- ½ cup tomato (heirloom), seeded and chopped
- 4 leaves napa cabbage, thinly sliced
- 10 basil leaves, thinly sliced
- ¼ cup arugula micro greens or baby arugula roughly chopped
- 2 tbsp extra virgin olive oil (good quality) plus a little more
- 1 tsp vinegar
- salt and pepper to taste
- Using a paper towel dab the moisture off the summer squash. Brush with olive oil and season with salt.
- Preheat the grill, arrange slices on top and grill a few minutes on each side (until you see nice grill marks). Allow to cool.
- Meanwhile, bring a pot of salted water to a boil and cook orzo according to package directions. Drain, rinse well with cold water to cool and set aside.
- Chop summer squash into bite size chunks and add to the bowl with orzo.
- To the same bowl, add red onion, tomato, napa cabbage, basil and arugula.
- In a small bowl whisk together olive oil, vinegar and pepper. Pour over the pasta and vegetables. Stir gently to combine.
- Now season well with salt. (I like to add salt at the last moment, I feel that's the best way to season this salad)