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One Potato salad

One Potato Salad. As in Potato salad for one. Or as one, of many, Potato Salad possibilities.  And there are lots of possibilities…

But this is about a single serving of a somewhat potato salad.

It actually started out as

SCANDINAVIAN FLOWER EGGS WITH SWEET-TART MUSTARD DILL SAUCE

Which is a perfectly good recipe from The Splendid Table  which is pretty splendid all on it’s own, both the recipe and The Splendid Table. The flower eggs are the actual hard-boiled and cut into quarters eggs arranged on top of the salad, as if they were the petals of a chrysanthemum….

chrysanthemum-yellow a

Ca you see it as a part of the salad? Isn’t it lovely to look at?

17th century spinach salad with hard boiled egg quarters that look somewhat petal like....

17th century spinach salad with hard boiled egg quarters that look somewhat petal like….

 

 

One Potato Salad

 One Potato whatever size you feel that you need. Or two littler ones. You could microwave this if you don’t have any boiled spuds on hand. Leftover roasted is also good, or even a scmere of leftover potato salad. But with the potato salad option  you’re  double dipping into the mayo pool….if you try to lighten with Greek yoghurt, there’s a flavor meld issue. Sweet potatoes are also an option. Or sweet potatoes and new potatoes…but that would be a TWO Potato Salad

Eggs – 2-3 are a serving – hard boil ‘em.  Lately I’ve started them in boiling water, let them sit in the covered pan for 11 minutes and then put them in cold water. After they’re cooled, shell them and the shells shouldn’t stick.

Serious Eats  has the serious low down on hard boiled eggs and are my source for shell free HB.

 

Dressing:

cider vinegar

Helmand mayo

 mayo

coarse-grained dark mustardmustard-taste-test-kosciusko-thumb-

Chopped fresh dill

Fresh dill - as much or as little as you like. Fennel fronds are also good; fresh parsley..let your taste buds help you choose!

Fresh dill – as much or as little as you like. Fennel fronds are also good; fresh parsley..let your taste buds help you choose!

salt and fresh ground pepper to taste

Lettuce or other leafy green for salad

Greek Yoghurt

  1. Boil the potato and hard boil the eggs. I often do enough for several days worth of salads.

  2. Make the dressing – start with a spoonful of mayo and add every else in dribs, drabs, splashes and pinches. Put into a leak proof container

  3. Pack your lunch bag with potatoes, eggs, dressing, lettuce and yoghurt.

  4. Assemble the salad

    1. Put a blob of yoghurt on the plate. Slice the potatoes all around over it so now you have potato resting and nestled into yoghurt. Optional salt and pepper at this stage.

    2. Break up the lettuce (or other salad green)in bite sized pieces all over the potato so that it is now hidden from view.

    3. Shell the eggs and cut them into quarters and place them petal like on top of the leafy green. Pretty as a picture.

    4. Drizzle the dressing over it all.

    5. Don’t lick your plate, at least if you’re in public or with others.

 

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Snow Daze

I have never been so done with SNOW snow

as I am right now. Enough already. Is it because I don’t come from Snow People? My ancestors – immediate and the not all that far back  – didn’t come from snowy places. Is that is the root of my discontent?

Ireland, for instance is the Emerald Isle, NOT the Snow-up-to-your-eyeballs Isle

Ireland - pretty green - average snowfall? When it snows, the whole country pretty much shuts down.

Ireland – pretty green – average snowfall? Most years, next to none. When it does snow, the whole country pretty much shuts down.

Gaeta, Italy average snowfall? NONE. Maybe every hundred years or so…but pretty much never ‘neve‘. (Neve is snow – I had to look it up because, really, who from Gaeta talks like that?)

Average snowfall? Not worth mentioning

Gaeta average snowfall? Not worth mentioning

Shoveling snow has taken up a considerable amount of my winter time. Being worn out from shoveling takes even MORE time. Sigh.

And the month has had other kinds of busy:

  •  February 7, 1867 was the day Laura Ingalls Wilder was born and Sarah Uthoff  had a birthday party on her radio show Trundlebed Tales. So one night I stayed up late to chat on talk radio about birthday and other cakes from the Little Houses all over the places that the Ingalls lived, with an extra special shout out to Barbara Walker who wrote the Little House  Cookbook that is such pure delight.LittleHouseCookbook
  • The link to the radio show – it ran a little long… Trundlebed Tales Laura Ingalls Wilder On-Air Birthday Party
  •   That reminded me of the snow candy that the Ingalls girls made in Little House in the Big Woods

“One morning she boiled molasses and sugar together until they made a thick syrup, and Pa brought in two pans of clean, white snow from outdoors. Laura and Mary each had a pan, and Pa and Ma showed them how to pour the dark syrup in little streams on to the snow. They made circles, and curlicues, and squiggledy things, and these hardened at once and were candy.” – Laura Ingalls Wilder, Little House in the Big Woods

LIW snowcandyenhanced-buzz-19949-1360338018-10

  • Then I got a call asking about oysters, colonists and aphrodisiacs – my work as a foodways culinarian is never dull….

The link to that interview is here: NPR The Salt For the Love of Oysters how a kiss from the seas evokes passions

Jan Steen The Oyster Eater

Jan Steen The Oyster Eater

Shovel snow. Shovel snow. Shovel snow. I’d like a week without the word Blizzard in the weather forecast….

Then there’s prepping for February Vacation  at Plimoth Plantation Workshops

 February Vacation at Plimoth Plantation

Tuesday, February 18
10 a.m. Take and Bake – earn your baker badge
Make an apple pie to take home and bake. When the English arrived in New England, there were no apple trees here. They created orchards here as soon as possible – they really missed apples! You will learn all sorts of modern-day kitchen skills while you follow a 17th-century English recipe to make your pie!

11:30 a.m.  Behind the Scenes Museum Tour

1 p.m. Cook over a Hearth Fire – earn your chef badge
Prepare a few familiar foods over an indoor hearth in the modern Visitor Center. In the 17th century, pancakes weren’t made from a box! Learn about interesting English recipes for pancakes and fritters, and how to prepare some deliciously different versions of foods we still eat today.

Still some openings for Tuesday – and there’s a full week of other workshops, too. Check out the Plimoth Plantation Calendar of Events

Each workshop is $5 ($4 for museum members). Bundles of programs can be purchased. Call 508) 503-2653 or groupsales@plimoth.org

Tomorrow is another Meatless Monday, hot soup edition.

 

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