hey there, invisible world.....

So.... thinking to myself ( and feeling quite guilty I might add......) that it is much harder to write regularly than I had initially hoped. So, even though *laugh* I'm the only one reading this.....I guess I must apologize to myself.

Sorry self.

The other day I compiled a list of several thousand books to read before I die.

I have a long way to go.

I'll post my opinions as I go.....

Mostly I'm thinking that I'll use this blog as a recipe archive for myself and anyone interested. i hope it's okay if I post other peoples recipes. what better way to keep track of them?

I'll start with a Basil potato salad I made the other day.....I got it off the Nourishing Gourmet blog....a wonderful place to go.

1/2 pound purple potatoes (about 8 small potatoes)

8 medium red potatoes

1/4 apple cider vinegar

1/4 extra virgin olive oil

1 teaspoon sea salt

1/2-1 teaspoon dry mustard

Lots of freshly ground pepper

2 large garlic cloves, peeled and finely minced

Pinch of red pepper flakes

Small handful fresh basil leaves, torn.

( or you can use dill..... )

Basil Potato Salad

Serves 6-8 small side servings

Because the purple potatoes are more expensive, I only used a small amount in this salad. But you could use more if you like, or leave them out completely if you can’t find them. This salad is good chilled, warm (eaten right after made), and at room temperature.

1-Scrub and wash potatoes. Place in a large pot and cover with water. Bring to a simmer. Cook until a knife jabbed in the middle meets little resistance (you don’t want the potatoes to be mushy, but also not hard. Tender, but still slightly firm). Drain and rinse with cool water and allow to cool until they are cool enough to hold.

2-Meanwhile, make the dressing. Combine the rest of the ingredients in a jar or bowl, except the basil leaves.

3-When the potatoes are cool enough to handle, with a small knife carefully peel off the skin. Cut into large chunks and place in a pretty bowl.

4-Whisk the dressing well and pour over the still warm potatoes. Very gently toss to coat the potatoes. I like to taste at this point and decide whether or not I need to adjust the flavorings (more vinegar, oil, salt pepper?). Place in the refrigerator to chill. *

5-When ready to serve, tear basil leaves over the mixture and toss gently again. Since the dressing has soaked into the potatoes, you may need to sprinkle a little vinegar/oil or salt/pepper on the salad, so once again taste test. We found it only needed a bit more salt at this step. Serve and enjoy!

*Or, for a warm potato salad, serve right away.

I quoted all this from the nutritious gourmet web site......

Enjoy!