Hello dear readers! I’m sorry I haven’t been writing much lately…I’ve been in a bit of a funk. My cuh-RAY-zee meds got screwed up and it really sort of effed me right up. Things are better now…ye olde kinks have been worked out and I’m back to being only an average level of mental rather than full on nuts. This is a good thing…because today I have a special treat for y’all. Tamales!
Last month I read on someone’s blog about a new group called Recipes to Rival (to find out how to join, scroll down the sidebar), which is kind of a savory counterpart to the Daring Bakers…
Hello all…You may have heard that aSpanair MD80 plane carrying 172 people bound for Las Palmas de Gran Canaria went down shortly after take off yesterday in Madrid’s Barajas Airport. Tragically, 153 of these passengers and crew died in the crash. It is unclear exactly what happened to provoke the accident. Today, the Spanish Government and all of Spain mourns the victims of this horrible incident. At noon today, Canary time (GMT), the Canarian Government will stand for 5 minutes of silence in rememberance of the victims, and in consolation and solidarity with the family and friends of those lost. If you can spare a few minutes of your time, these families, friends and victims could use any prayers, good thoughts and support that you could offer.
You can read more about the crash here: http://www.nytimes.com/2008/08/21/world/europe/21madrid.html?_r=1&ref=europe&oref=slogin
y en español aquí: http://www.elmundo.es/
Mmmmmmmmm….Delicious tentacley octopussy goodness. (holy crap, that sounded way dirtier than I intended it to. )
Wouldja look at that succulent beauty?
So, one of the things we did on my recent birthday was to go to a local nursery.
Attention all units…a rogue potato salad has been spotted at the canaryhouse. Please use extreme caution when approaching…this salad has NO recipe. It has NOT been tested 100 times. If you see this salad, grab a fork and sit down quickly. Quietly. And apprehend that sucker before anyone tries to get in the way.
As I’m sure you’re all aware, Melissa at Alosha’s Kitchen had a run in with the folks at Cook’s Country/America’s Test Kitchen/Cook’s Illustrated, where she had adapted a recipe of theirs, noted her changes and credited the source…but that was apparently unacceptable behavior, because their recipes are PERFECT and are not to be changed by anyone, fer cryin’ out loud. In my opinion, they can stuff their so called perfect recipe. Recipes are *meant* to be changed, adapted, and perfected in our own ways. Perfection in the kitchen isn’t measured in precise measurements and techniques, it comes from being creative, being happy and having fun. If the folks over at CC/ATK/CI don’t see that, well, there’s something wrong in *their* kitchen.
So, with that, I offer you my humble potato salad. I’ll give you the ingredients I used, but I’m not posting a recipe, just the ingredient list. Personal adaptation and creative expression are encouraged. I was out of celery, so there’s none in there, but hey…I worked with what I had, and it tasted freaking awesome. SO there. I’d also like to enter this subversive salad into this month’s Potato Ho Down Event, hosted by Evil Chef Mom.
Yes indeed…not only do I have rogue non-recipes, I’m a ho too. Deal with it. lol
potatoes, cooked, peeled and diced
boiled eggs, peeled and chopped
celery (if you’ve got it)
sour cream (or quark cheese or Greek yogurt)
red wine vinegar
salt and cracked black pepper
Mix up the dressing ingredients and pour over chopped potatoes and eggs.
Feel free to add more stuff like peas, peppers, green onion etc.
Taste it to make sure you like the seasonings and the tang factor.
Let sit in the fridge for an hour or so.
It’s even better the next day.