I learned how to Instagram this weekend. My 14 year old is an Instagram Whiz and she thought I needed to add it to my repertoire of social media.
Oh Yay. One more social media application to learn.
I haven’t even mastered Twitter yet. With all the hatch tags and word limitations, I fail miserably at Twitter. And then I just feel silly when I put something out into Twitter land and no one responds. Hmmmm…. Maybe I didn’t say anything clever.
And don’t get me started with Pinterest. That’s just pure addiction.
Once upon a time I tried to “Stumble Upon”. It didn’t stick. Currently I’m trying to Google +, but I think that’s the most confusing of all. And because I don’t Google + all that often, some of my Google + friends/followers are dropping me. Well that’s just sad.
As you can tell I have a love/hate relationship with social media. And although social media has been a positive change in this world of ours, if not kept in balance, it’s exhausting.
So, maybe I won’t become a super social media Queen. I’m ok with that. I just ask that if you see me making not so clever comments out in Twitter land, please don’t leave me hanging. Maybe give me a shout out or something? I thank you in advance. :)
Although my love affair with social media has been short lived, I continue my love affair with Jovial Brand pasta. The brown rice pasta is a favorite of The Bennett Crew and I especially love the Einkorn Pasta. It’s nutty rich flavor and silky texture lends itself well to any type of sauce or pasta dish. And it boasts 9 grams of protein per serving!
I prepared this fresh and vibrant tasting pasta dish with the Jovial Brown Rice Fusilli but it can be prepared with Jovial Einkorn Penne, Rigatoni or even the Spaghetti. A fresh and fabulous summer dish that can be served warm or chilled. Paired with an Oregon Pinot Gris from A to Z Wineworks (one of my faves!) and dinner is complete.
Happy Summer and Loads of Love to you all!
Lemon, Fresh Basil and Chicken Pasta
¼ cup lemon juice, plus 1 lemon
2 cloves garlic, minced
¼ cup extra virgin olive oil (or basil olive oil if you can find it)
Salt and pepper to taste (I like a little extra pepper in this vinaigrette)
1 bunch fresh basil (about one cup packed)
3 – 4 chicken breasts, roasted or grilled, and sliced or chopped
1 package Jovial Brown Rice Fusilli Pasta, cooked according to directions
1/3 cup crumbled feta ( I love Valbreso Sheep’s Milk Feta)
Quartered marinated artichoke hearts (optional)
Prepare the chicken and boil the pasta.
Chiffonade the fresh basil leaves. I’ve got pictures of this below so you can see how it’s done. Or feel free to check out this tutorial. http://localfoods.about.com/od/basics/ss/Chiffonade.htm
Whisk together the fresh lemon juice, minced garlic and olive oil. Season with salt and pepper to taste.
Toss the pasta with the lemon vinaigrette, fresh basil and diced or sliced chicken. Squeeze half a lemon over the pasta and lightly toss. Season with salt and fresh cracked black pepper to taste.
Place the pasta in a serving bowl and garnish with the feta cheese. Serve with extra lemon wedges and serve either warm or chilled.
This is a great make ahead meal and lovely served as a brunch, lunch or summer dinner. Sometimes just for kicks I add in some quartered marinated artichoke hearts. I love the Napoleon brand grilled marinated artichoke hearts.
How to Chiffonade Basil