We were able to see the bench paintings about a week after they had been done, before rain and time have faded the vivid colors and ideas. Some pictures were done in fun while others were painted to promote ideas of peace, ecology, and cooperation. They were all beautiful against the blue cloudless sky. The cliché that pictures speak louder than words is true here so here are some samples of the art.
After such a beautiful summer day, it was time to try a summer recipe. Here is one for salmon and couscous salad that I adapted from the New Zealand cookbook 100 Favourite 20 Minute Dishes by Simon and Alison Holst. This recipe is for 4 servings and takes about 10 minutes to prepare.
Ten Minute Salmon and Couscous Salad
1 large can salmon3/4 cup uncooked coucous
1 ½ cups liquid
½ tsp minced chili
1-2 celery stalks
2-3 lettuce leaves
½ chopped cucumber
about one cup coarsely chopped tomatoes
any other vegetable you feel like putting in
coriander, basil, dill, salt, pepper to tastejuice of 1 lemon
2-3 Tbsp olive oil
If you use canned salmon, drain the liquid from the can into a measuring cup. Add enough water to equal 1 ½ cups of liquid. If using fresh salmon, use 1 ½ cups of water with chicken bouillion. Bring the liquid to boil adding the chili. When the water boils, add the couscous. Take off heat and let stand 5 minutes.
While the couscous is cooking, cut up the vegetables. Cut the salmon into small pieces.
When the couscous is ready, mix the ingredients.
Combine the ingredients above to make the salad dressing and add it to the salad.
It was very easy and tasted just right on a summer day.