tasty usage of the garden's fare

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Afternoon Goy-ers.

Temps here have made it to 99F at noon with humidity in the 80%ile. It’s past tropical. feels like 112 or so.

Needless to say Ole Blue and I are down in the basement trying to stay cool, while the rugs dry. Rug man has come and gone. Well worth the price, because he finished in about 90 minutes and moves everything.

a quick blog/post today with a recipe for

French Potato Salad

Choose red skinned boiling potatoes. Peel and slice less than ¼ inch thick. Bring to boil in lightly salted water and then simmer until just tender. Drain and let them stand in the hot pan- of the heat- for two minutes to firm.

Measure 3 cups of cooked potatoes into large serving bowl. While still warm toss gently with ¼ cup chicken broth (bouillon ok) ½ teaspoon wine vinegar, 2 Tablespoons minced shallots or scallions, dash of salt and pepper. 2-3 tablespoons fresh minced parsley.

Place cover on bowl and let steep 10 minutes, tossing several times.

Taste to correct seasonings,. Toss with 2-3 tablespoons of olive or vegetable oil
(you may omit this step)

Serve warm of cold.

second recipe

something that is a Mississippi delta region treat. I have never seen it outside of that area. a freind in northern Mississippi said it is only a delta thing, as they don’t eat them there in his area.

Do ya’ll know what Kool-aid is? Powdered flavored drink mix, no sugar, no sweetner. Cherry is the best taste. It’s very different. You will either like them or hate them, once you get past the off putting color.

From an article on Kool-aid pickles.

“They’re easy to make a gallon,” Ms. Williams said. “You pull the pickles from the jar, cut them in halves, make double-strength Kool-Aid, add a pound of sugar, shake and let it sit — best in the refrigerator — for about a week. The taste takes to anything. A while back I made a mistake and bought a jar of pickle chips instead of halves or wholes. Came out fine. This whole Kool-Aid pickle thing is going so good, you wonder why somebody hasn’t put a patent on them.”

• 21 Jul, 2011
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