So, it's June.

That means a few things...it means it gets darker later and The Boss has a meltdown when it is time to come in every night. "It's not dark though", she tries to reason very fairly at first. I won't go into her second and third tactics.

June means that Father's Day will be here before you know it. So, we went on a mission to paint a little pottery this weekend for part of Daddy's present. The Boss and I thought Daddy needs to have a new mug for his new classroom.
No worries, this is no spoiler. He doesn't the read the blog. He lives the blog!

June also also means that the outdoor party season is here. Our weekend had two on the schedule. Which meant I threw together a side dish or two. I'll be honest, I was being frugal (and lazy) and just wanted to make something out of what I had on hand. This is what came to be and I have to say, it was pretty delicious. It's not always easy to find something that will be good if it sits out for a few hours at room (or outside) temperature. I want to try this with lentils or quinoa or a more filling and fiber rich grain next time as an option for my lunch. I'm always trying to find more filling things for lunch in case I don't get an afternoon snack which can lead to Very Bad Things. I much prefer eating like a baby or toddler. Every two to three hours or someone gets cranky!

This makes a very large amount so plan or attend a large party... or at least invite me to yours.
Orzo and Chickpea Salad
3/4 lb. orzo pasta
2 cans of chick peas, drained and rinsed
about 8 oz diced or crumbled feta
3 sliced scallions-both green and white parts
1/2 cup of finely diced red bell pepper
I small bunch of dill, finely chopped
1/2 cup fresh lemon juice (it took three lemons for me)
1/2 cup extra virgin olive oil
salt and pepper to taste

Cook pasta according to al dente directions, drain and rinse under cold water. Whisk lemon juice, olive oil, salt and pepper together and pour over cooled pasta. Mix in chick peas, chopped bell pepper, green onion, and dill. Mix thoroughly and then gently mix in feta-you don't want to break it up too much. Allow flavors to meld at least a few hours in the fridge-the pasta will absorb some of the dressing.

If you have some on hand, or if you are into planning your dishes, a nice addition would be some chopped cucumber.