I did get to relax, though. I made 3 trips to Florida since the spring, plus a trip to a Dude Ranch in the Catskills, NY followed by a visit to the amazing waterfalls in Bushkill Falls. After my second trip to Florida in July, my family and I made a brief but 7 hour trip to the PA Grand Canyon. I had hoped this would hold me over until my trip out west next spring but it didn't. I also got to see the Philadelphia Eagles and the Miami Dolphins at their training camps- in the same week. For a football fan, let me tell you, this was the coolest!


In the interim, thanks to my brother-in-law, I taught myself how to use a DSLR camera as well as Photo Shop Elements and Lightroom.

I went on a few photo shoots including a fantastic one in Philly, my hometown. I also saw "Jersey Boys" on Broadway with my daughter on her birthday and had an unbelievably awesome time. I did not abandon my culinary enjoyment, however, and cooked up stuffed artichokes, pasta e fagioli, pasta bolognese and many insalatas capreses, among other favorites. At the request of my friend Mike, I am posting my tortellini salad recipe. Note that you can substitute any pasta for the tortellini and even the most inept cook can prepare it.
This has all the ingredients of a full meal and it is quick to prepare.
Two packages of refrigerated tortellini (like Buitoni) (I like the tri color kind)
1 can black pitted olives
5 plum tomatoes- slicked then cut in quarters)
1/2 vidalia onion, diced
1 green pepper, cut in small slices
1 can of black beans
1 cucumber (peeled and cut into slices then quarters)
8 ounces of provolone cheese, cubed
1 package of Purdue cuts roasted chicken (already prepared)
1 bottle of Italian salad dressing
4 tablespoons of grated Locatelli (or a pecorino/romano blend) cheese
Cook pasta per instructions. Rinse pasta in cold water until cool.
Add other ingredients except Locatelli cheese. Blend well.
Pour bottle of Italian dressing onto salad. Mix very well and sprinkle grated cheese on top.
Enjoy!
















