The firework’s showcase of colors and sparks proved to be a legendary show; the crowd erupted with spontaneous cheers after each rocket.
The food vendor heats his popular fare while keeping his eyes on the sky, the explosives rising, creating a perfect ring of flashing lights. He decided that he would feature a specially named hot dog in the future, which would capture the magic of fireworks.
He didn’t think he was far off with this sale’s idea of a new dress-up on an old favorite that would rekindle a feeling of nostalgia even when there were no fireworks present.
I enjoy serving food to my friends because that’s my love language. There’s such joy watching them eat, whether a full-on fish feast, steaks flame-broiled, or tasty desserts. There’s always something saved in my fridge for unexpected guests, usually still fresh, so no risk of food poisoning!
Tonight my friends and I are having Italian. I begin unraveling my apron strings when I hear the doorbell ring. With one quick spray of perfume, a pinch of the cheeks for color, I head towards the shadow at the front door.
“Hi! Come help me slide the pie off the pizza stone.“
Try it, you’ll really like it!
Inspired by Mindlovemisery’s Saturday Mix – Epulaeryu
Italian pasta salad,
my favorite dish
but also my family’s.
provolone, and more.
It tastes so
What a unique poetry style. That was fun!
Inspired by Mindlovemisery’s Menagerie – Saturday Mix
tears will leak
if i’m forced to eat leek
i’d rather be stuck on the moor
consuming something much more
when sweet, bitter, sour, salty, savory and meaty mingle
hearty rivers of saliva flow
mouths expectedly inhale each flavor
raucous stomachs delight in being fed
as every standout bite is relished
taste buds are gleefully entertained
by this colorful and appetizing feast
when it all comes together just right
we are satiated
Inspired by Eugi’s Causerie Weekly Prompt – Mingle
Thanks to Joelcy Kay | Editor & Curator at Edge of Humanity for sharing this family favorite recipe.
My culinary specialty is going global! 🙂
Susi’s “AWESOME” Italian Pasta Salad
*⅛ “ sliced from the deli, use your favorite brand”
*½ lb. salami
*½ lb. pepperoni
*1 lb. provolone
*1 lb. ham
1 each – green, yellow & red pepper (chopped)
16 oz. tri-color Rotini pasta (cooked)
2 stalks celery
1 can jumbo or colossal olives – pitted (reserve juice)
2 medium onions
2/3 cup olive oil
¼ tsp. red pepper
¾ tsp. mustard, dry or a big squirt of yellow mustard (a bit tastier, IMO)
½ cup white vinegar
¼ tsp. white pepper
¾ tsp. oregano
¾ tsp. paprika
¾ tsp. garlic powder
¾ tsp. minced garlic
½ tsp. salt
¾ tsp. curry powder
¾ tsp. Italian seasoning
olive juice from the can
Prepare pasta while chopping up all salad ingredients. Place the ingredients into a large bowl or quart pot. Combine cooled, cooked pasta with those ingredients. Pour the oil, vinegar, and olive juice into a glass shaker, then add each spice. Shake the container vigorously. Taste to see if it is to your liking and make any adjustments. When completely mixed, pour over the salad ingredients. Dig hands deep into the salad and thoroughly mix all ingredients together! For best results, refrigerate overnight. It will continue to get even tastier over the next couple of days as the dressing ingredients soak in. Enjoy!
If you do decide to make it, please DO share your thoughts about it!
Either comment here or email me at firstname.lastname@example.org
Turkey dinner burned. Thanksgiving is cancelled.
fresh and holey cheese
laying in the sun for days
foul, green and moldy