I love watching movies. Going to the big screen to see a movie is one of my favorite pastimes. Problem — my better half does not. The last movie we went to see together was “The Help.” Before that, I believe it was “Forrest Gump.” Our son went with us. He was in the fifth grade. He just had his 29th birthday.
We talk about going to the movies, particularly when we see an advertisement for one that we both might enjoy. We just never seem to get there. Not having a movie theater in town is another part of the puzzle. We find ourselves saying that we will just see it when it comes on television.
Another problem is that we don’t really enjoy the same types of movies. I don’t like westerns or James Bond, and, trust me, they are on ALL the time! I have never seen any of the “Star Wars” movies or “The Hunger Games” trilogy. If I see a sad movie and start crying, my face swells up like a balloon!
Just give me a sweet love story or a funny comedy. I want to be entertained! I love Alfred Hitchcock movies and the old classics, too.
Several of my friends enjoy going to the movies as I do. We try to get to the movie during the summer. Lunch and a movie is great fun when you go with a group of your good friends. A few weeks ago, we went to see “Jersey Boys.” It was a terrific movie with music that I adore. The language was a bit salty, but I guess that is the way they talk in Jersey. We plan on seeing “Get On Up” before school starts. Seeing a movie that has ties to our state is always a plus. Not to mention more great music — “I Feel Good!”
Hope you will give today’s marinated salads a try. I have made both of them this week, and they are delicious. Thanks for reading.
MARINATED VEGETABLE SALAD
1 can French-style green beans, drained
1 can Le Sueur peas, drained
1 can white corn, drained
2 stalks celery, chopped
1 small onion, chopped (I like to use purple.)
1 small jar chopped pimiento, drained
1 small jar sliced mushrooms, drained
1½ cups sugar
¾ cup vinegar
½ cup canola oil
1 teaspoon salt
1 teaspoon paprika
Pour all vegetables into a large bowl. Mix sugar, vinegar, oil, salt and paprika in a small saucepan. Heat on low until sugar dissolves. Pour over vegetables and marinate overnight before serving. Drain before serving.
ARTICHOKE CHICKEN PASTA SALAD
1 pound bow tie pasta
4 teaspoons chopped fresh parsley
¾ cup Italian dressing
¾ cup sliced green onion
3 cups cooked chopped chicken
1 teaspoon oregano
2 jars artichoke hearts, drained and diced (6 ounces)
1 teaspoon basil
1½ cups mayonnaise
Juice of lemon
Salt and pepper to taste
Cook pasta, drain and marinate for six hours or overnight in Italian dressing. Combine remaining ingredients with the pasta, and chill well before serving.
• Contact Lee Ann Flemming at lafkitchen@hughes.net.
