By Teri Cayton
The Parsons Advocate
People today have no respect for each other or anything. The riots that are going on in California is testament to that. Why Can’t people just live their lives in harmony? It is hurtful as a person to see society stoop so low as this kind of carnage. Momma Said, “A person’s character is measured by the amount of people they lift up not by the number they put down.”
Humans should take more sage advice from animals and just get along. You don’t see zebra fighting with antelope or rabbits doing a knockout on a kangaroo. Why do we have to be so cruel to each other? It is not a question of right or wrong but it seems we as humans just do it for the fun of it. If that is so, just sign me up as identifying as a leopard.
To me this is the breakdown of a society, wars against each other, riots over anything that someone thinks is not to their liking. Why can’t we just solve problems in a more civilized way instead of resorting to violence as the first measure? Momma Said, “Let he without sin cast the first stone.” (Actually, someone else said that first.)
We will not have to wait for God to destroy the world with fire, we are going to do that all by ourselves. The Earth is starting to shove back with all the volcanos erupting. We will end up destroying everything along with our greedy selves and it is a real shame. Yes, SHAME ON US for being so selfish.
Tortellini Pasta Salad
INGREDIENTS For the Salad:
- 20 oz refrigerated cheese tortellini
- 1 pint cherry tomatoes, halved
- 1 cucumber, peeled and chopped
- 1⁄2 red onion, thinly sliced
- 1 cup pitted kalamata olives, chopped
- 1 cup fresh mozzarella balls
- 1⁄2 cup chopped salami or pepperoni
- 1⁄2 cup grated Parmesan cheese
- 2 cups baby spinach or arugula
- 1⁄4 cup chopped fresh basil
For the Dressing:
- 1⁄2 cup extra virgin olive oil
- 1⁄4 cup red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1 clove garlic, minced
- 1⁄2 tsp dried oregano
- Salt and pepper to taste
INSTRUCTIONS
- Cook the tortellini in a large pot of salted water according to package directions until al dente. Drain and rinse under cold water. Transfer to a large bowl.
- While the tortellini cooks, make the dressing. In a jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, honey, garlic, oregano, salt and pepper. Shake well until emulsified.
- Pour half of the dressing over the warm tortellini and toss gently to coat. Let cool for 10 minutes.
- Add the tomatoes, cucumber, red onion, olives, mozzarella, salami, Parmesan, spinach, and basil to the bowl with the tortellini. Pour the remaining dressing over the top and toss gently to combine all the ingredients.
- Cover and refrigerate the salad for at least 2 hours to let the flavors meld. Toss again and taste for seasoning before serving. Add more salt, pepper, or vinegar if needed.
- Garnish with additional fresh basil and Parmesan if desired. Serve chilled or at room temperature. Enjoy!