We are always happy to open our home to friends. Mike performed our wedding ceremony, and Paul has known Ashley most of their lives. We very much enjoy the semi-annual opportunities we get to see them.

When Mike and Ashley came, we were still within those three-ish weeks when there were few trips to the grocery store, but I was prepared because the one thing I had done was stock up on the ingredients for the pistachio pesto pasta. When making this pasta, it is necessary to make sure the consumers are not allergic to nuts, but it is easy to have great flavor even when leaving the cheese out for anyone allergic to dairy.

There has already been a detailed post on the pistachio pesto pasta, and little changed this time. . .except the fact that I thought I would be smart and not check the recipe, which wasn't so smart after all because I think I only put half the garlic recommended. So, I thought the sauce was a bit more bland than at the other two sittings when we have eaten it.

Anyway, it's time to focus on the carrot salad, which I really enjoy even though I'm not sure Paul is so keen on it. The recipe comes from Moosewood Restaurant Cooks at Home. It's beyond simple and is even better made ahead so the garlic can permeate the vegetable. Just don't let it permeate the refrigerator at the same time. I julienned the carrots, which does take more time, but I love the long strands of carrot. Paul helped me serve the salad on a bed of rocket from our herb garden and topped with raw pine nuts.

Cost to Make Carrot Parsley Salad

• $0.15 Garlic (Costco)
• $0.60 Carrots (Aldi)
• $0.19 Parsley, dried (Publix)
• $0.01 Salt (Publix)
• $0.20 Olive Oil (Publix, buy one get one free)
• Free Lemon (Paul's coworker)
• Free Rocket/Arugula (Our herb garden)
• Free Pine Nuts (Trader Joe's, Christmas from Paul's Aunts)
• $1.15 Total