Thursday, October 25, 2012
Tuesday, October 23, 2012
Sunday, October 21, 2012
Saturday, October 20, 2012
which includes de-cluttering, even on a digital level. I pulled up Picasa to transfer some photos from my phone to my computer, and in the downloads file, side by side, were these two throw-away photos. The first is my older son at 14, at the beginning of his sophomore year of high school (in his band uniform, if you're wondering about the silly tie and suspenders). And the next is him at 18, just as he was starting his sophomore year of college. They hardly look like the same kid! I'm throwing in this post mainly because I'm too busy for a real post and because I just thought the sophomore/sophomore juxtaposition was amusing.
Friday, October 19, 2012
Wednesday, October 17, 2012
By request, the recipe as I made it for the potato salad:
Toss 3 pounds potatoes (I used the little multi-colored ones and some new potatoes)cut in pieces and a handful of little carrots, cut in chunks in olive oil, salt and pepper. Roast in shallow pan at 425 until easily pierced with a fork.
Microwave 1 large sweet onion in its skin for a couple of minutes, cut into thinly slices, and saute in a little butter and olive oil until browned.
Meanwhile, put Anaheim peppers (I used one Anaheim, one banana pepper and one orange bell pepper)and a clove of garlic still in its skin in another shallow pan with the potatoes. When they are just starting to brown, remove and after cooling a bit, peel of skin and remove seeds. Cut up a few pieces of the less hot peppers (Anaheim and bell) to go in the salad. Put the rest (1/2 C) into a blender with the peeled roasted garlic clove, 1/2 C rice wine vinegar, 2 T sugar, a little salt and pepper. While blending, slowly pour in 1.3 C canola oil. Toss the roasted potatoes, carrots, and caramelized onions with some of the pepper vinaigrette. (There will be too much, but it makes a great salad dressing for later.) Sprinkle with fresh torn parsley.