Some how all three of us caught the same nasty cold last week. In MAY. I'm not sure how it happened but we spent the week puny and at home, as in my child did not go to school EITHER day. Which made for a rather long week. So I consoled myself with sewing while she lay on her sick bed (couch). Being the excellent mom that I am I let her watch pretty much as much PBS Kids as she wanted. I figure it'll be the drinking she does in college that rots her brain way more than Curious George, right? I'm going with that theory because it let me actually sew while she watched TV and we were in the same room and both happy. Well, as happy as we could be with scratchy throats and runny noses.
I whipped up this table runner to go with my fancy new serged napkins. It's even reversible! I put a double layer of muslin between the two fabrics to give it some weight, which I like. It's slightly wonky in that even after being washed I can't get it to lay flat. Maybe I should have pre-washed those guys :-) Oh well, too late now. Plus I've decided I can live with wonky. I love the fabrics and it's bound to be covered in ketchup and mac'n cheese anyway. I also made cah-RAZY progress on a quilt for My Precious QAL. Posting next week but you'll be stunned. I was stunned. It's worthy of a post all it's own.
Then last night when I was finally feeling better I treated myself to these yummy delights: salt potatoes! I'm from upstate NY and these are a regional treat (Syracuse Salt Potatoes) that I just saw a recipe for on Cook's Country from America's Test Kitchen (you know, the PBS one). This immediately brought me right back to summer cook-outs at my grandmother and aunt's houses, full of delicious food, fun and good company. Hot summer days spent in the pool and then cool nights by a fire toasting marshmallows. After a "real" dinner of course, that if we were lucky included these...
You boil new potatoes in SUPER salty water and when they cool/dry they have this salt crust on them that is (in my opinion) heaven! It's some chemistry thing where the salt allows the water to get hotter and the potatoes get super creamy on the inside and then have that salty exterior, all you need is a little butter and some elastic waist pants and you're SET!
Then I made some blue cheese coleslaw - not sure where this idea first came from - food tv? restaurant? oh well, matters not. Angel hair coleslaw mix, blue cheese dressing and some extra blue cheese crumbles. This is all just to taste but as you can see I am a fan of the blue stuff!
Then (and I know this is a southern thing that you may not be down with but trust me) you but the cold, creamy, tangy slaw on top of some slightly spicy BBQ (I used shredded chicken done in the crockpot, Sweet Baby Ray's BBQ sauce and a splash of Frank's Red Hot sauce) and you have a summery meal of delight. This made me so ridiculously happy! Isn't it funny how a good meal can fill you up with happy memories as well as nourish you? I'm looking forward to many more cook-outs this summer with any family that shows up, feet in the kiddie pool, husband at the grill and these YUMMY potatoes...
Recipe from Cook's Country:
Syracuse Salt Potatoes
Some Syracuse Salt Potatoes recipes call for three cups of salt, but we found that to be excessive. We reduced the salt content dramatically to create a potato recipe with a well-seasoned (not too salty) crust and ultra-creamy interior. Both kosher and non-iodized salt worked equally well. And small white or red potatoes, left whole and unpeeled, worked best in our Syracuse Salt Potatoes—if cut or peeled, the potatoes absorb too much salt. Adding chives and black pepper brought this dish to a new level.
Serves 6 to 8
You will need 1 1/4 cups of non-iodized table salt, 11/2 cups of Morton kosher salt, or 2 1/2 cups of Diamond Crystal kosher salt to equal 14 ounces.Ingredients
- 8 cups water
- 14 ounces salt (see note)
- 3 pounds small red potatoes or small white potoates, scrubbed
- 8 tablespoons (1 stick) unsalted butter, cut into pieces
- 2 tablespoons minced fresh chives
- 1 teaspoon pepper
- 1. Bring water to boil in Dutch oven over medium-high heat. Stir in salt and potatoes and cook until potatoes are just tender, 20 to 30 minutes. Drain potatoes and transfer to wire rack set over baking sheet. Let dry until salty crust forms, about 1 minute.
- 2. Meanwhile, microwave butter, chives, and pepper in medium bowl until melted, about 1 minute. Transfer potatoes to serving bowl and serve, passing butter at table.