I love potlucks. I enjoy the sometimes hectic process of trying to figure out what dish would be a great accompaniment for an event and then putting it together. Mark’s family reunion was in Portland this weekend so I said I’d bring a pasta salad. I found a recipe that I thought looked good and didn’t require too much of me and whipped that baby up. After adding some corn, black beans, bell peppers, onions, tomatoes, avocados, and a creamy dressing, I was done! And let me tell you, it looked beautiful. So colorful! I showed it to Mark before I put the dressing on because it looked like a rainbow exploded in the bowl and my anti-onion/pepper husband said, “So colorful… I don’t think it’s something I can eat.” True to form.
So I stuck it in the refrigerator for the next day and didn’t give it another thought until we were in the car on the way to Portland and Della asked, “Hey how’d the pasta salad go?” And I felt like crying because I knew I’d left it in the refrigerator.
Fortunately we are having a picnic with friends tonight so I can pawn off the pasta salad on them and it won’t go to waste. And there was certainly no shortage of good food this weekend. Our friend Wendy made the most amazing ribs… so we chowed down.
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