And the second one made it across the dais! Only two weeks apart and we have two graduates in the family. This was once again a family affair with cousins and aunts and uncles gathering in New London to celebrate with Libby as she graduated from Proctor Academy.

Friday night was Recognition Night and much to our surprise (or maybe not) Libby received the Visual Arts Award. Her work is outstanding, especially her watercolor flowers, and she deserved this recognition. Neither she nor her mother were informed ahead of time but as the time came and the speaker started to talk about the recipient and she said her work with flowers – “have you seen her flowers” – and her visual art that transformed a room last year (we began to suspect) and then she mentioned her work while in France documenting the flowers there in her journal – both Katie and I were crying. So well deserved. She was also inducted into the National Arts Honor Society which is why she was wearing an extra braid with her cap and gown.

My brother Paul and sister-in-law Carol, made the trip from Canada to be with us. This made it even more special along with Margot, Hadley and Edie who flew up from Asheville.

Once we got home, Jack suggested that we get a picture of him with Libby wearing their gowns so we did. What a special photo this one is. The culmination of an incredible four years for both of them. Congratuations again.

The wonderful mother of these two threw a fantastic party after the graduation. The first ever at Jenny Lane and it was a huge success. The food was fantastic and the happy atmosphere couldn’t have been better. Good friends, wonderful family, and two terrific people who worked hard and deserve all good things to come.

A Recipe You Need to Try

I made this for a luncheon we had on the day before graduation and it is going in the permanent cook book. If you have a little time it is well worth it.

Greek Chicken Orzo Salad by Half Baked Harvest

DRESSING

▢2/3 cup extra virgin olive oil
▢1/4 cup red wine vinegar
▢2 tablespoons lemon juice
▢1 tablespoon honey
▢1 tablespoon Dijon mustard
▢1 shallot, chopped
▢1/2 cup chopped herbs, dill, basil, oregano, and/or thyme
▢kosher salt and black pepper

SALAD

▢1 pound boneless skinless chicken tenders (omit if vegetarian)
▢1/3 cup basil pesto
▢2 tablespoons balsamic vinegar
▢1 pound dry orzo
▢2 cups cubed feta cheese
▢2 cups cherry tomatoes, halved
▢2-3 Persian cucumbers chopped
▢1 cup pitted kalamata olives
▢2 roasted bell peppers, sliced
▢1/4 cup chopped pepperoncini

Instructions

1. To make the dressing, combine all ingredients in a large salad bowl.
2. Toss the chicken with pesto and balsamic vinegar. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until cooked through, about 8-10 minutes. Give it a chop.
3. Bring a large pot of salted water to a boil. Boil the pasta to al dente. Drain. Add the hot orzo to the salad bowl full of dressing. Toss, toss! Add the chicken, feta, tomatoes, cucumbers, olives, peppers, and pepperoncini. Toss, toss! Serve warm or cold. The salad will develop more flavor as it sits.