If you've been around for a while, you know that by far the vast majority of my recipes are born because I'm standing in my kitchen and realize I have something I need to use or it's going to go bad. This one is no exception. Earlier this summer I bought a bag of small red potatoes intending to make my Dill & Sour Cream Potato Salad (because we love it and also because I wanted to get pictures so I could do a blog post), and then life happened and I completely forgot about it.
Fast forward about six weeks, and you'll find me opening the drawer where I keep potatoes and realizing they were still in there. See, the trouble is, I normally don't have potatoes since they're on the "you can't eat that" list for my mother. But there they were. So I looked around at what else I had, and came up with this. I was really pleased with how it turned out, and even more pleased with how low carb it was!
Normally in August I wouldn't be roasting much of anything, but this year we had a cold snap and it made using the oven possible. So there I was, standing in my kitchen, looking at a pound of green beans and knowing I had boneless pork loin chops that had to either be used or frozen immediately, and a recipe was born.
Last year I set out to write a recipe for a mixed berry cobbler. And then life happened. Through the sometimes magic (and sometimes horrorshow) that is Facebook's "On This Day" feature, I was reminded the other day I never got around to it.
Luckily, berries were on sale. Luckily, I had some time off. And luckily, I found my notes from before. Of course I made some changes to what I thought I was going to do because I can never leave anything alone (especially not after a year), but what I ended up with was something that is right now making my mouth water just thinking about it. I may need to have some more before I head to bed tonight.
It's summertime, and that means the cucumbers are taking over the world! I didn't grow any this year, but my sister and my mom's best friend did and they keep giving me more than I know what to do with.
This recipe is one I've never actually written down before, it's just something I make when I've run out of cucumber ideas. It's sort of like three bean salad, but with cucumber and onion instead of beans. It's nice to keep on-hand when it's hot, since it keeps for almost a week before going bad due to the vinegar.
We all have those recipes that are so simple, yet so fantastic, that people practically beg us to make them, right? This is one of mine. Regardless of who I have made it for or when, there are never any leftovers and someone invariably asks for the recipe. Even a self-proclaimed hater of eggplant couldn't stop raving about this one!
Granted, summer isn't necessarily the ideal time to boil and saute and bake, but this one is worth it. It was hot as Hades in my house while I was making this batch, so I took it slow, with lots of water and sitting in front of the fan breaks. That's the beauty of this one... You can take as long as you want to make it!
