Nothin' Foolish About This!!

Spring has sprung and the snow is finally melting. The creeks are flowing, the buds are budding and the gardens are growing. Some spring veggies are ready to be picked. This is a time of renewal and once again, we honor our sacred holidays, we delight in the spring equinox and we look forward with mixed emotions to April Fool's Day!

Ah, the day of hoaxes and practcal jokes is almost here, so watch out! While not a national holiday, it is indeed celebrated by people in many countries around the world including Great Britain, France, Italy and of course, the USA. It is said that this date, April 1^st, came about by an error someone made when mis-copying official manuscripts in the days of Chaucer.

So you can see that April Fool's Day has been around since the fourteenth century and my guess is that it is here to stay. In getting prepared for the serious business of joking around, many of us plan and plot the most intricate of gags. Why did you know that there are lists of these on the internet? They range from office pranks to fake snakes, electronic idiosyncrosies, and even some booby traps. Go figure!

However, there is nothing foolish about a good meal. Anyone ready for chillen and grillen? Well, we're almost there. Just two more snowstorms to go …. ha ha, just kidding! I ernestly wish you to savor this wonderful time of year and for this, I offer you a succulent fish recipe that can either be grilled or baked depending upon the weather. I also offer you a great side dish for that meal, my southwestern pasta salad. Enjoy!

 

MARINATED SWORDFISH STEAKS

2 pounds swordfish steaks- serves 4-6

Marinade:

3/4 cup soy sauce

2-3 TB lemon juice

3/4 C. orange juice

4 TB Ketchup

3 garlic cloves, chopped

1/3 C. parsley leaves, chopped

1 tsp oregano

1 tsp. pepper

Combine ingredients and marinate the swordfish steaks for 1-2 hours. Heat your grill and put on the fish. While it cooks, baste it occasionally with the marinade. (Option: bake or broil in the oven).

Serve with rice or pasta salad, grilled veggies and French bread.

SOUTHWESTERN PASTA SALAD

Best made 1-2 days ahead

One lb. medium Macaroni Shells, cooked al dente

1/3 C. Cider vinegar

¾ C. Mayonnaise

¼ C. Vegetable Oil

1 C. Celery, chopped

1 bunch (about 6) Green Onions including green tops, chopped

One green pepper, chopped

Pimiento, one small jar (about 4 oz.), drained

3-6 generous dashes Worcestershire

3-6 dashes Tabasco

Salt & Freshly ground Pepper to taste

One can (15oz.) Black Eyed Peas, drained

One can (15oz.) Corn, drained

One small can (3-4 oz.) pitted Black Olives, sliced & drained

One jar (4 oz.) Green Olives with Pimiento, drained

1. Cook & drain pasta. In the meantime, combine the vinegar, oil, and mayo. When pasta is done and drained, put in a large bowl and add the mayonnaise mixture just to moisten the pasta, then set aside while you fix the rest of the salad.

2. Prep all the rest of the ingredients and add to pasta. Mix and adjust seasonings including adding more dressing as needed.

Note: add the dressing incrementally until you find the salad a bit moist but not drenched. Save any extra dressing.

3. Cover in refer for 1-2 days, adjust seasoning and dressing and serve.

ENJOY!!