Goings on . . .

We went to the Spoleto Finale at Middleton Place on Sunday. This has become a tradition for us. It’s a great event with a huge picnic style crowd on the lawn of the Plantation. It was HOT, a record high around 100. We went swimming at the pool first then walked over to the Plantation. We had a picnic with BBQ from Home Team BBQ. Nathaniel Rateliff and the Nightsweats rocked the house. The kids loved the fireworks at the end. Elle kept reaching out like she wanted to touch them. It was a late night, we didn’t get home til after 11pm!

The pool at the Inn is so peaceful. It overlooks the Ashley River.

Look at these tiny little legs!

Here’s a hilarious glimpse into little Luke’s personality. He’s a nut. A true 4 year old boy who can barely control his crazy little self . . . love this. . . (might have to upload later, it keeps failing!)

 

 

Here are a few of my favorites for summer. I’ve posted about some of them before.

Olukai Sandals, Grand Trunk Parasheet, Scout Beach Bag (find them locally at Charleston Angler), Hydroflask Waterbottle– these keep drinks cold for 8+hours. They are a summertime must have (find them locally at The Backpacker).

I made some pasta salad from a recipe I found on Pinterest. Pasta salad is probably my favorite food. This one was really good. I added chopped apples and I highly recommend that!

Creamy Summer Pasta Salad

Yield: 6 servings

Salad Ingredients:
8 ounces salad macaroni or ditalini pasta
1 cup tiny broccoli florets
1/2 cup diced cucumber
1/2 cup finely diced red pepper
1/2 cup sliced black olives
1/4 cup very thinly sliced green onion

Dressing Ingredients:
1/2 cup mayonnaise
2 teaspoons white wine or plain vinegar
1/2 teaspoon kosher salt, adjust to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar

Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Just before the noodles are done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds and then drain everything into a large colander. Rinse well with cold water.

Stir together the mayonnaise, vinegar, salt, pepper, and sugar in a large mixing bowl. Add the cooked pasta and broccoli to the bowl and stir well to coat. Add the cucumber, pepper, and onions and stir again. Taste and adjust seasonings, if needed. Cover and refrigerate until ready to serve. Stir again just before serving. Enjoy!

Happy Summer!

Contact: laurenskijones@gmail.com