alive and outside!

today was a great, busy day. i started out with a five mile run and then 18 holes of (par 3) golf with the parents. although my game wasn't as great as it usually is - it was a beautiful day to be outside. and, unlike in san antonio, i could be alive outside past 11a.m.!

the lunch date with neighbors was canceled so the 'rents and i went to see 'get smart' which was ridiculous and wonderful. i used to love maxwell smart and agent 99 when i was little.
dinner tonight was an act of teamwork with my dad grilling, i made the delicious pasta salad and my mom baked a 'cooking light' cake. i'm including the recipe for my 'tortellini-asparagus salad'. it's one of my staples and is tasty and easy!

mom and i took the dogs on a long walk after dinner and while they needed some cooling off, mom suggested that i needed a mopping off.
so far, kansas is great. i'm happy to be here!

Tortellini-Asparagus Salad
Better Homes and Gardens
Yields: 10 side-dish servings

Ingredients

• 2 9-ounce packages refrigerated cheese-filled tortellini*
• 1 pound fresh asparagus spears (about 16 spears) trimmed and cut into 1-inch pieces
• 1 large yellow sweet pepper, cut into 1/2-inch pieces
• 1 to 1 1/2 teaspoons finely shredded lemon peel
• 1/3 cup lemon juice
• 1/4 cup olive oil or salad oil
• 1 tablespoon Dijon-style mustard
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 clove garlic, minced
• 1/2 cup finely shredded Parmesan cheese
• 1/2 cup sliced green onions (about 4)
• 1/4 cup pine nuts or chopped almonds, toasted

Directions

1. In a 4-quart Dutch oven** cook tortellini according to package directions, adding asparagus and sweet pepper during the last minute of cooking; drain. Rinse tortellini and vegetables with cold water; drain again.
2. For dressing, in a screw-top jar combine lemon peel, lemon juice, oil, mustard, sugar, salt, and garlic. Cover and shake well.
3. In a very large bowl place tortellini and vegetables. Add dressing; toss to coat. Cover and chill for 2 to 8 hours. Just before serving, stir in cheese, green onions, and nuts. Let stand 10 minutes before serving.

* I used a pound of frozen tortellini with no ill effects other than adjusting the cooking time accordingly.

** We don’t have one, so I used our pasta pot.