|R Dawn Gardner Bedingfield
This blog enables me to use my passion everyday in cooking/baking and photography. I love to take pictures and have thousands on my computer and in boxes waiting for me to scrapbook. I am finding however, that food photography is not as easy as you might think but I am loving it.
Some things about me: I am the mom to 3 adult sons and 1 sweet little grand daughter who just turned 2. I spent years homeschooling my boys, which I totally enjoyed and feel I learned more during those years than all my years in school. Not only did I learn academically but also as a mom, wife and person. I was challenged, it helped me grow and introduced me to experiences I would never have had if we had not gone this route. People ask me how I have managed to have such an open and close relationship with my sons, I believe that being with them 24/7 had a lot to do with it. I ran a home-school support group, scheduled field trips, we bowled every other Friday for 7 years, went ice skating, took art classes and held weekly co-op classes. We did not hide at home, nor were my boys unsocial. They participated in sports, music, drama, missions and many other activities and events. All of our boys are productive young men with careers and bright futures. I am also mom to countless teens/young adults that my kids have grown up with. Mom, momma, MamaDawn, MiMi, honey I answer to them all. We live in the country and have a small garden, however growing each year, a green house, chickens, a rooster, an indoor dog/princess, an outdoor DAWG and 3 kitties.
I am a native of NC, former home-school mom (all have graduated!!) and most recently an Air Force mom. I grew up on the coast of NC an only child in a small town. Country living and a simple life that was full of gardening, canning, fishing, family and lots of clean air. I married very young, 16, and traveled around the world. Hard to believe that was 30 years ago!
3 cups uncooked bow tie pasta
cook as directed on box, drain and cool
1 1/2 cups cooked diced chicken
1 cup thin sliced carrots
1 cup shredded bok choy leaves
3/4 cup chopped bok choy stems
1 TBSP chopped seeded red chili pepper (I leave this out)
4 green onions, cut into 1/4 inch pieces
While your pasta is cooking, prepare all the other ingredients. This is a great dish for using leftover chicken but if you don’t have any you just cook up a nice size breast or two and dice it up. Once the ingredients are ready, toss it all into a large bowl and pour the dressing over it. Mix well and chill for a few hours. This can be served once it is made or chilled.
1/4 cup fresh lime juice
1/4 cup honey
1 TBSP oil
2 tsp sesame seeds, toasted
2 tsp light soy sauce
1 tsp fine chopped ginger, OR 1/2 tsp ground ginger powder
1 tsp sesame oil
Mix well and pour over the pasta salad.
Latest posts by Cynthia (see all)
- This is How We Roll Thursday Link Party #99 - January 19, 2017
- Lentil soup with squash and kale; a vegetarian one pot meal - January 16, 2017
- Cinnamon Honey Sweet Potato Chips, a clean eating recipe - January 13, 2017