By Teri Cayton
The Parsons Advocate
If you have a public park or other public area in your town do me a favor. Just go out on a nice day and sit down and people watch. If you pay close attention, there is probably only one in a hundred people that are aware of their surroundings. They are just existing and not experiencing life.
I have not seen so many people in my life that are so oblivious of what is going on around them. A crime could be committed right in front of them and if they haven’t stopped to video someone else’s misfortune, they could not describe what happened.
Walking around with ear buds in and their nose stuck in their phone. Momma Said, “They don’t appreciate a beautiful day or stop and smell the flowers.” Look around and see the awesome sights that nature has provided you. There are other people that exist in the world so maybe stop and say hi or give them a wave as you pass by.
For me it is only polite that if you pass someone on the street to say hi. Most times I don’t get a reply but I made the effort to reach out to a stranger. I think not paying attention to your surroundings is very dangerous. I think if you put someone in a car today and drove them across their own hometown, let them out and told them to find their way home they probably couldn’t do it. Momma Said, “WAKE UP PEOPLE AND PAY ATTENTION, YOUR LIFE MIGHT DEPEND ON IT ONE DAY!”
Grilled Panzanella Salad
INGREDIENTS
- 1 LOAF rustic Italian bread preferably one day old
- 3 tomatoes cut into large chunks
- 1 PINT yellow cherry tomatoes halved
- 1 orange pepper large dice
- ½ red onion sliced
- 1 English cucumber halved and sliced (that is the long skinny ones)
- 3 TABLESPOONS capers rinsed
- ⅓ CUP fresh basil
- 8 OUNCES ricotta salata cheese optional
RED WINE VINAIGRETTE :
- ¼ CUP red wine vinegar
- 1 TEASPOON Dijon mustard
- 1 TABLESPOON sugar
- 1 TABLESPOON lemon juice
- 1 TEASPOON salt
- freshly ground black pepper
- ¼ CUP chopped parsley
- ¾ CUP olive oil
INSTRUCTIONS
- Pre-heat the outdoor grill for at least 10 minutes or pre-heat the stovetop grill pan over medium-high to high heat. Cut the bread into 1-inch thick slices. Generously brush both sides of the bread with olive oil. Grill the bread, getting good grill marks on both sides and set the grilled bread aside.
- Make the dressing. Whisk the Dijon mustard, red wine vinegar, sugar, lemon juice, salt and pepper together in a small bowl. Slowly pour the olive oil into the vinegar mixture and whisk until the dressing comes together and thickens. Stir in the fresh parsley.
- Combine the tomatoes, cherry tomatoes, peppers, onions, and cucumbers in a large bowl.
- While the bread is still warm but not too hot for your fingers, tear it into large pieces and add them to the vegetables. Drizzle the dressing over the top, add the capers and toss everything together to coat the bread. Stir in the basil and crumbled ricotta salata (if using). Season with salt and freshly ground black pepper to taste.
- Let the Panzanella salad set for 10 minutes to allow the bread cubes to absorb the dressing and then serve.