I'll ease back into blogging the easy way, slowly! When I saw Jana at Casa Sirena at the end of summer, we talked about the things that kept me from contributing to her cookbook and why I sometimes can't get it together to blog.
She suggested I just write about what I cook and forgo the measures, which I can't say I use. So, today, I had someone working in my office with me and the handyman painting and cleaning the outside.
At the same time, I cooked. I made a potato salad with a little inspiration. I bought three potatoes from the Maya vendor on the corner. Literally on the corner. She puts he things out on a bench and works until she is sold out.
I also bought a a firm but ripe avocado. I had an onion and celery at home. So, potato salad!
First, I chopped the seasoning vegetables: onion, celery and a red pepper in a fine dice.
I cooked the potatoes, boiled a couple eggs. I cooked the potatoes already in the size chunks I wanted and as soon as they were drained, I put them on top of the diced veggies and topped it all with a couple table spoons of reduced fat Hellman's mayonnaise.
As I started tossing it all, I realized it needed a little more zip and moisture, so I added a couple tablespoons of white vinegar and a table spoon grape seed oil. Then I cut up the warm eggs and folded them in and added a tablespoon of sweet relish and a large pinch of salt.
I refrigerated until the potato mixture was sufficiently cool for the avocado. I cut it in half and took a sharp knife and scored each half, sort of a dice, and scooped it out with a table spoon into the potato salad. And folded it one more time and used the pepper mill to make it just right! Then I chilled it some more.
That fed me and two hungry workers around noon and at 4pm, I am still not hungry. So now that I am back to blogging, I will take a siesta before uploading pictures for my next blog.
Oh, I also cooked a dutch oven of dog food today! I'll give you the rice and beans and healthy stuff recipe later in the week. Doggie mommie is back!