Happy Spring,

Spring has arrived with all its bright colors.  We start off the season with asparagus. So look for asparagus at your local market to make a light spring menu.

The chefs are mow pairing many of the local wines in Virginia that have become so popular with everyone.  They are also pairing beer with dishes as you can see on my website.  The chefs are now buying local foods. (It is considered local if they can be purchased within a 200 miles radius.)

I recently took a trip to Albany, New York to visit my granddaughter Laura and her husband Matt along with their two little girls Maddy and Emily.  Maddy loves apple cider donuts made in New York. I tried them for the first time. They are tasty.

Laura made a delicous pasta salad of her own creation. It is pictured below with the recipe.  Its was wonderful to be with their family and enjoy the good food together.

Lindsey Gustin

Ingredients:
(Serves 8)
1)   1 lb. of tricolored Pasta (Farfalle is pictured)
2)   2 cups of Black Olives - sliced
3)   2 cups of Cucumbers - diced
4)   1 cup of shredded Carrots
5)   1 cup of Cherry Tomatoes
6)   1 cup of Italian Dressing
7)   8 oz. package of Feta Cheese with Garlic and Herb Seasoning

Preparation:
1)   In a 3 quart saucepan, bring water to a boil and cook pasta
       according to package instructions.
2)   During the last few minutes of boiling add the carrots.
3)   Drain pasta over cool water.
4)   Add black olives, cucumbers, cherry tomatoes and feta cheese.
5)   Mix in Italian dressing.
6)   Chill in the refrigerator at least 2 hours or overnight before serving.

Recently...a local newspaper "The Fairfax Times" came to the studio to interview the staff there.  They also took a picture of my husband Dave while he was directing our show.  Here is the picture and the accompaning script...

Good Eating