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PROGRAMMING NOTE from the Author and Archivist


So obviously I just stopped blogging on this platform. I'll get back to it eventually. Or not. I'm taking a break from all social media. It seemed necessary for my mental health.

The last few years have been busy and … challenging:

- 2015 Happened.
- 2016 Let's call it The Lost Year. (Obviously words failed me.)
- 2017 about broke me. Literally. Mentally.
- 2018 was ridiculous, proving 2017 was just a warm up. (Good thing I was already broken so it couldn't hurt as much.#2018TrashCanFire I thought things were going okay, but maybe not?)

- 2019 was such a blur. I know there were highlights, but then stuff happened and carried into the next year...

- And then in March#2020 really took a turn. Who can even categorize 2020? Do we dare?


I kinda want a do-over of some of the last few years. But life doesn’t work that way.


So for now, I'm hunkering down. Regrouping. Trying to stay safe and sort some stuff out.


Stay safe everyone. Stay well.

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Sunday, October 6, 2013

Retroblogging Recipes: Potato Salad (Sunday)

The summer got away from me, so I didn't have a chance to post updates about all of my activities. One weekend in mid-July, I packed WAY too many bags for an overnight trip to stay with Christine and hang out for a concert/picnic reunion at Caramoor. I spend most of one Friday and Saturday making four kinds of salads and two kinds of desserts for the trip.

In JULY.

Needless to day, even with air conditioning, it got a bit steamy in the Attic. You would think that making salads wouldn't make one uncomfortably sticky, but boiling water for potatoes, pasta, and eggs makes it HHH: hazy, hot, and humid.

Recipe in Raw form
And then baking.

Oh well...

It was totally worth it. I didn't have to cook for the rest of the week. And there were leftovers for other people. LOTS of other people. At multiple organizations.

And, more importantly, I finally got to try out my great-uncle's potato salad recipe from the family cook book. 

TILLERY'S POTATO SALAD

Cook 5 to 6 potatoes in boiling, salted water, til tender when pierced.
Boil 4 to 5 boiled eggs in salted water.

Chop cooled potatoes in large bowl. 
Add chopped, boiled eggs.

Put in 1 stalk celery – chopped fine. 
Added a small yellow onion - chopped fine. 
Add pickle relish to taste (about ½ cup).
Add Miracle Whip to taste (about ½ to 1 cup). [I used a flavored MW product, I think the dijon mustard one.]
1 tsp mustard.[skipped]
Added salt and pepper to taste.
Chilled so the flavors could meld.
Take to the picnic.
Share.

Clockwise: pesto tortellini salad: marinated dill cucumber and onion salad; THE potato salad; Thai peanut butter sesame pasta salad


Not shown: Lemon bars and chocolate brownies

Also not shown: The WHOLE GANG!


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