Tonight's dinner menu:
Primavera Pasta Salad
Barbecued Sausage on Buns
How do you barbecue sausages in a highrise apartment building?
Weĺl, in this case, you take the elevator down, walk out the back of the building, and there are picnic tables and propane barbecues, free to use. When Mr. Fixit went to do the sausage, he was the only person there. Imagine that on a holiday weekend. Maybe it's too cold, or everybody's camping or at the cottage.
Mama Squirrel made a pasta salad to go with the sausages. It was an easier version of a recipe in Saving Dinner by Leanne Ely; easier mostly because I used frozen vegetables and only had to dirty one pot. The trick is not to let either the pasta or the vegetables get mushy.
Pasta Salad, Squirrel Version
1 package Green Giant Valley Selections Stir Fry Medley
3 small handfuls pasta bowties
1 can corn, drained
3 tbsp. olive oil
A little cider vinegar (the recipe didn't call for any, but it seemed to need it)
1/2 tbsp. basil
A bit of minced, jarred garlic
Salt and pepper to taste
Some shredded cheese, Italian type preferred
In a serving bowl, mix the dressing ingredients and add the drained corn. Boil a large pot of water and start cooking the pasta; after about six minutes, add the package of vegetables, bring the water back to a boil, and cook just a few minutes more. The pasta should still be slightly chewy. Drain well in a colander. Mix with corn and dressing. Sprinkle with cheese (if it seems too hot, wait until it has chilled a bit, you don't want the cheese to melt). Chill until ready to eat.