Catch up with Smart this weekend

Smart magazine logoIf you’re one of the lucky folks enjoying a four-day weekend, we’re jealous! Whether or not you’re celebrating, though, be sure to make time for these don’t miss posts from Smart this week.

What are you up to this weekend? Leave a comment and let us know.

Sarah Chain

I'm an avid reader and book lover living and working in downtown York. Follow me on Twitter at @sarahEchain.

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1 Response

  1. Diane Billingsley says:

    Tabbouleh (for using Parsley)

    1 C Bulgur wheat
    1-1 1/4 boiling water
    Soak for 1/2 hour until water is absorbed

    1-1 1/2 C chopped fresh parsley
    1 diced tomato
    1/2 diced peeled cucumber
    2 thinly sliced green onions
    1/2 C sliced black olives (Kalamata if you like their flavor!)

    1/3 C lemon juice
    1/4 C olive oil
    1 clove crushed garlic or 1/4 tsp garlic powder
    1 tsp dry oregano
    S & P
    Mix together and pour over bulgur mixture

    I usually make it in the morning and let it sit for at least 3 hours or for dinner.
    The lemon “cooks” the parsley, and the veggie juices soak into the wheat.


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