Editors note: My computer is trippin so I cannot upload my nice photos but you can see them on my instagram
You know they say what doesn’t kill only make you stronger I say sometimes it just makes you wish you were dead! Yeah it’s been that kind of week. The lesson this week was guard you gill.
Speaking of grill I know it’s the end of summer and I wanted to hit you with a great potato salad for the BBQ today and of course share my week. My birthday is at the end of this week and this has the final test of whether or not I’m truly a grown up. I have once again been challenged by what I thought was “supposed to happen” and what actually is. When you see family as the people they really are I mean like when you can draw a direct parellel to the person you “unfrended” for similar actions. That realization is well, disappointing but when you share blood it’s also hard to avoid them. So you get a big BS dump truck and back it up to the situation every day and say fill er up! Just make sure you dump at the end of everyday. Eastern philosophy says you pick you family to work out your karmas from past lives, “the real work is at home” my yoga mentor once told me. No kidding. No matter what happens that sun keeps coming up and it’s nice today. So fire up the grill and enjoy those people everyone says you look and act just like and pass the potato salad.
Family Garden fresh Potato Salad.
1 LB Potatoes, large dice
2 tablespoons canola oil
3 cloves fresh garlic, smashed
1 ½ cup onion large dice
2 cups bell pepper, large dice
2 tablespoons rosemary, rough chop
2 tablespoons fresh thyme, rough chop
1 teaspoon crushed red chili peppers
3 tablespoon capers 3 tablespoons kosher salt
¼ cup olive oil
1 tablespoon Dijon mustard
In a medium saucepot bring water to a boil with enough salt so it taste like the ocean. Drop potatoes in and reduce flame to medium. Cook until tender enough to put a fork through. Once done drain in a colander.
In a medium skillet over high heat, heat canola oil until hot and shimmering. Add pepper, onions and garlic sear the veggies until you get a nice blackened look on the sides. Add herbs to the skillet.
In a medium bowl combine potatoes, veggies, mustard and salt. Mix well careful not to break potatoes.