For the statistically minded: Turns out it takes LutheranChik (with a little help from one small dog who occasionally wants samples) approximately one week to consume a two-pound loaf of bread -- toasted for breakfast, in sandwiches to take to work, savored au natural and, this morning, rendered into French toast made with an egg from my friend Farmer Ken, and vanilla soymilk, and cinnamon, and covered with Michigan maple syrup from another local farmer.
Life is hard. Eat well.
Postscript: Okay, potato salad fans: I am looking for a potato salad recipe that kicks, for an upcoming potluck where LC is trying to make a good impression. I was originally going to bring the LC clan's ancestral infarct-in-a-bowl hot German potato salad, covered in bacon dressing and hard-boiled eggs...but in light of recent family history I'm thinkin' maybe not. Then I thought of a potato salad I've had at a public function that was made with maybe two-thirds white potatoes and one-third sweet potatoes in a light sour-cream-ish dressing with celery and scallions that I thought was quite yummy...but I'm not sure I can replicate the taste to my satisfaction. So get out your cookbooks, friends, and give me some ideas! They will be much appreciated.
11 comments:
"Life is hard. Eat well."
And me just having read Ecclesiastes yesterday!
(Can't help with the p. salad. Sorry. Never touch the stuff.)
My pastor's assessment of The Preacher in Ecclesiastes: "You know, they have really good drugs for that now.";-)
LC, we used to make potato salad with finely chopped red onions that had been boiled in red vinegar ahead of time. So delicious. The onions have so much flavor and are not raw and overpowering. I like the sour cream idea.
I pass along the recipe for Potato Salad ala Auntie Stella. It's a cook's recipe - so don't expect exact measurements.
1.Peel and boil cut-up potatoes. When done, drain,cover and let them cool in fridge. Don't overcook them.
Follow the next steps and place items in a bowl..a big one.
2. Dice up about 1 onion for every 3 medium potatoes.
3. Hard boil and cut up in small chunks about 1 hard boiled egg for every 3 potatoes.
4. Dice up a cucumber for every 3-4 potatoes.
5. Add at least a handful of finely chopped fresh dill, probably more.
6. Equal amounts of mayo and sour cream.(yeah yeah I know -- just do it)
7. Salt and pepper to taste. (you can throw in some celery salt if you'd like, but sparingly)
Mix the above and add the potatoes. The 3 things here you may need to adjust and balance are the dill, the salt and the cucumbers. The cucumbers taste fabulous in this, but they swallow up a lot of seasoning, so you may end up using way more dill than you ever used before, or a touch more salt. Do not be afraid to add cukes. Seed them if you like before adding, but that is optional.
My mother in law's potato salad is the only kind I'll touch; I can't stand all the hardboiled eggs/celery/mustard or Miracle Whip stuff. I don't have an idea of proportions, but dice and boil red potatoes, then toss them with chopped green onions and crumbled bacon in ranch dressing. It's good right after you make it, but of course it's better if it gets to sit for a day or so before it's eaten.
my friend emily recently posted a potato salad recipe that is AMAZING...go over to cookingadventure.blogspot.com and scroll down a little to the mustard lovers entry. it's good stuff.
Instead of sour cream I use 1/2 mayo and 1/2 yogurt. Cuts down on fat! And I can't tell the difference.
Gld you have a plan for surviing the weekend. Remember you have a large database of virtual friends.
Naomi
My mom sent me this recipe 10-12 years ago, and I've taken it to a million pot lucks. It's always been a hit for me.
Oil & Vinegar Potato Salad
8 med potatoes (I always use about a dozen red ones)
2 garlic cloves, crushed (two forkfuls of garlic-in-a-jar, 'cause I'm lazy)
6 T olive oil
1 tsp salt
1 t pepper
3 T wine vinegar (I always use balsamic, 'cause I like it)
2/3 cup green onions, diced
4 t dried tarragon
4 slices well-cooked bacon, drained (I use Bac-O's, 'cause my friends are vegetarians)
Boil potatoes in their jackets until done. Peel (optional with red ones; I never do) and slice fairly thin. Add garlic, olive oil, salt, pepper, and vinegar, and allow the potatoes to marinate for 20 to 30 minutes (I always whisk the dressing together, then dump on the taters). Before serving, add the green onions, tarragon, and bacon bits, and toss gently. Serve at room temp ('cause olive oil is nasty chilled).
LC, if you want to try incorporating some sweet potato into one of the above recipes, remember to cook it separately (in fact, I might roast it briefly with a little olive oil), as it'll be mushy in the time the potatoes are done if you do them together.
taken note of all those recipies... yum I love potato salad... now I know what to make tonight!!!
I like this one:
Mediterranean Potato Salad
http://salad.allrecipes.com/AZ/MediterraneanPotatoSalad.asp
(minus the pita bread)
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