Camera Upload

Silly me. I finally uploaded the pictures from my camera from the last many, many months.

On it I found some pictures I had meant to post, so here's a little trip down memory lane.

One of the final pickings from our vegetable garden last summer.

Daniel’s Challenge Oriental Salad

from Original Fast Foods

Yukon Potato Salad
Serves 6

from "the Starch Solution" by John and Mary McDougall

2 pounds Yukon Gold potatoes, peeled and cut into large chunks

3 Tbsp white wine vinegar

½ cup Mayonnaise

1 Tbsp soy milk or almond milk

1 Tbsp prepared mustard

1 Tbsp chopped parsley

¼ tsp chopped fresh dill fronds or dried dill weed

¼ tsp salt

Freshly ground black pepper

½ cup finely chopped celery

½ cup chopped scallions (green and white parts)

½ cup shredded carrots (optional)

Put the potatoes in a large pot and cover them with cold water. Bring to a boil, then reduce the heat to cook the potatoes at a slow boil just until they are tender, 10 to 12 minutes. Drain the potatoes well, then put them in a large bowl, toss with the vinegar, and let sit for 30 minutes. (Tossing the potatoes with a bit of vinegar after cooking gives them a burst of flavor)

To make the dressing:  In a small bowl, whisk together the Mayonnaise, milk, mustard, parsley, dill, salt and pepper to taste. Set aside.

After the potatoes have cooled for 30 minutes, add the celery, scallions, carrots (if you are using them) and the dressing. Stir gently to mix. Serve immediately for a warm salad or refrigerate, covered, for up to 24 hours to serve cold.