Note that this recipe calls for celery seed, not celery salt; if only celery salt is available,

use the same

amount but omit the addition of salt in the dressing. When testing the potatoes for doneness, simply
taste a piece; do not overcook the potatoes or they will become mealy and will break apart. The
potatoes must be just warm, or even fully cooled, when you add the dressing. If you find the potato
salad a little dry for your liking, add up to 2 tablespoons more mayonnaise.
INGREDIENTS

2pounds russet potatoes (3 to 4 medium), peeled and cut into 3/4-inch cubes
Table salt
2tablespoons distilled white vinegar
1medium rib celery, chopped fine (about 1/2 cup)
2tablespoons minced red onion
3tablespoons sweet pickle relish
1/2cup mayonnaise (see note)
3/4teaspoon powdered mustard
3/4teaspoon celery seed
2tablespoons minced fresh parsley leaves
1/4teaspoon ground black pepper
2large hard-cooked eggs, peeled and cut into 1/4-inch cubes (optional)

INSTRUCTIONS

1. Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high
heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes
are tender, about 8 minutes.
2. Drain potatoes and transfer to large bowl. Add vinegar and, using rubber spatula, toss gently to
combine. Let stand until potatoes are just warm, about 20 minutes.
3. Meanwhile, in small bowl, stir together celery, onion, pickle relish, mayonnaise, mustard powder,
celery seed, parsley, pepper, and 1/2 teaspoon salt. Using rubber spatula, gently fold dressing and eggs,
if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve. (Potato
salad can be covered and refrigerated for up to 1 day.)

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Filed under Food
August 4th, 2012
Cherry Cream Soda

2 shots cherry brandy
2 tablespoons sugar syrup
3 teaspoons vanilla
1/8 teaspoon salt
1/2 cup soda water



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Filed under cocktails, Food
February 6th, 2012
Zinger

12 fresh pitted cherries
1 shot white rum
1 shot vodka
1/2 shot white vermouth
1 tablespoon honey
1/2 teaspoon vanilla extract
1/4 teaspoon salt

ice

Put it all in a blender, it tastes a bit like chambord!!!!!!!

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cerita kanak kanak bahasa melayu
download pakki kanak song
ibnu khaldun pendidikan awal kanak-kanak
pembelajaran matematik untuk kanak-kanak prasekolah
video pendidikan kanak-kanak free
cerita melayu untuk kanak-kanak
Filed under cocktails, Food

November 27th, 2011
Wishlist: food processor

We are eating many more vegetables recently and much more Indian food which requires hours of
dicing and slicing. A food processor will fix that.

Kitchenaid food processor

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Filed under Wishlist
punca-punca kes penculikan kanak-kanak di malaysia
mengatasi masalah sembelit kanak-kanak
Kinnison had very decidedly not been expecting it he had been intending to do the best he could
without it but he realized instantly, with a thrill of gladness, what it was.
hukuman kawad kaki pengakap kanak-kanak
cerita pendek
November 27th, 2011
Wishlist: potato ricer

For allegedly fluffy mashed potatoes. Potato ricer.
masalah tingkah laku kanak-kanak sindrom down
cerita dongeng kanak kanak pendek
makanan sihat untuk kanak kanak
pelacuran kanak-kanak di thailand
meningkatkan pencapaian akademik - spastik
lagu kanak-kanak bangun pagi gosok gigi
contoh karangan kes penderaan kanak-kanak
He turned back to the troops, saw their stupidly eager expressions.
nasyid kanak-kanak bahasa arab
berita penderaan kanak kanak

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Filed under Wishlist
November 27th, 2011
Wishlist: measuring spoons

Because Ive always been dissatisfied with all measuring spoons Ive ever used.. measuring spoons!!

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Filed under Wishlist
November 6th, 2011
test adding media

Where this is a test.



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Filed under Uncategorized
October 23rd, 2011
Vegetarian Chile
penyediaan makanan kanak-kanak prasekolah
contoh karangan spm penculikan kanak-kanak
melegakan batuk pada kanak-kanak

The chile is not as drab as the title suggests. In fact its awesome.

3 cups pintos, or red/kidney beans, or some of both
1 1/2 quarts water
4 tablespoons olive oil, or a nut oil like walnut would be even better I betcha
1 large onion, minced fine
1 package (8 ounces?) of morel mushrooms
8 ounces of sliced porcini, portabello or other mushrooms
1/4 cup sweet IPA beer, like Double Take. Or a Belgium ale would work.
3 cups water
1 cup tomato sauce
1 tablespoon vegetable boullion
1 tablespoon soy sauce
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon mustard
1 tablespoon ketchup



Rinse the bean and then put them in the 1 1/2 quarts of water. Soak the beans for 18 24 hours.
Set the oven to 280.
In a big pot, saute the onion, paprika, black pepper and morels in the oil and a tablespoon of the
tomato sauce for about 15 minutes or until the onions start to turn brown. Stir once in a while.
Deglaze the pot with the beer, scraping up the fond.
Drain the beans and add them.
Add the 3 cups water, and add everything else. Bring to a boil. Keep at a medium boil for 10 minutes.
Put the pot in the oven covered for a few hours. Done.

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Filed under Uncategorized
October 6th, 2011
Light Soup Base

This soup is good by itself. Its thick, creamy, rich. It can also serve as a soup base for meat like shellfish
or poultry.

1 cup oatmeal
4 slices bacon, chopped
3 large carrots, diced
1 large onion, diced
6 cloves garlic, minced
1/2 cup vermouth
3 1/2 tablespoons butter
1/4 cup flour
1 egg yolk
1 1/2 tablespoons Better Than Bullion chicken bullion
1 medium potato, diced.
pepper


In a big stock pot on medium high, toast the oats.
Set all the water to boil in a different pot.
Add the bacon, carrots and onion and fry until the bottom of the pan starts to brown.
Add 1 tablespoon of butter and garlic and fry until fragrant, about 30 seconds.
Deglaze with the vermouth.
Push all the ingredients to one side of the pot. Add the remaining butter and flour and make a light
rioux.
While quickly stirring the rioux, add some water and then the egg yolk. Add the rest of the boiling
water while stirring the rioux until all the water has been added.
Add the bullion and potato and simmer for about an hour.



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Filed under Food, Sauces, Soup
September 11th, 2011
Refried Beans Version 1


Anyone who lives in San Diego County knows that Mexican taco shop refrieds taste different, and
arguably, better, than canned refried beans. The humble taco shop beans typically also stand apart from
chain restaurant refrieds not better, but different from them. Chain restaurants usually make their
beans in a more Southern/Tex-mex style, with more whole beans and more black pepper. Ham or pulled
pork often end up in the sauce, pushing the dish into a different category altogether.

The true San Diego/west coast border refried is a nutty, hearty slop. It is easy to approximate, and while
I havent perfected the recipe, the following is good enough for government work.

Makes about 6 cups of refried beans I think. You can easily halve the recipe.

6 cups dried pinto beans
10 cloves whole garlic, crushed or rough chopped
1 tablespoon salt
6 quarts water
4 tablespoons lard (aka manteca) (substitute which actually tastes better: 6 tablespoons olive oil)
2 tablespoons beef bullion (I use the brand Better Than Bullion)
1 teaspoon black pepper
1 teaspoon paprika (or other mild red pepper, this is just handy for most people)
1 teaspoon cumin, powdered

Rinse the beans, then put them in 3 quarts water along with the garlic and salt.
Soak the beans for 18 24 hours.
While the lard is heating, strain the beans and garlic from the water, discarding the water.
In a big pot, put the beans, garlic, lard, bullion, spices, and 3 quarts water.
Bring to a roiling boil, then turn the heat down to a low boil.
Boil, stirring every half hour or so, until the beans are soft and dont crunch or break apart all when
eating. You may need to add water while waiting for the beans to fully cook.
If necessary, continue to boil until there is only a little bit of water still covering the beans. Then, pour
all the water/sauce and most of the beans into a blender. Blend on high until the mixture has a smooth
consistency. Should take 10 seconds or less. Pour the mixture back into the pot. Youre done.


When the beans are done they will be wetter and more runny than you might imagine. This is good
because for two reasons: refried beans tend to firm up quickly, and the beans shouldnt really be a stiff
paste anyway. That isnt appetizing.

ulasan buku cerita kanak-kanak
pemborong pakaian kanak-kanak di pulau pinang
kepentingan sastera kanak-kanak dan remaja

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Filed under Beans, Food
January 8th, 2011
Famous Horiculturists: Augustin Pyramus de Candolle


Augustin Pyramus de Candolle

When: 1778-1841

Why: Instrumental in defining methods of plant classification

Augustin Pyramus de Candolle was a French taxonomist whose principles of plant classification are still
in use today. He is the one who coined the word taxonomy in 1813 for the study of plant classification.
His belief was that plant structure, or morphology, should be the basis of plant classification.


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Filed under Interesting People
January 5th, 2011
Thomas Savery
For an instant Will had a dreadful sense that they were descending into some great pit of fire.
punca obesiti dalam kalangan kanak-kanak
persatuan kanak-kanak istimewa malaysia
buku doa harian untuk kanak-kanak
perkembangan sosial kanak-kanak cacat pendengaran
alamat perpustakaan kanak-kanak kuala lumpur
keberkesanan komunikasi kanak-kanak bermasalah pembelajaran
pengajian jarak jauh diploma pendidikan awal kanak-kanak

1650 1718

Thomas Savery was an English military engineer and inventor who in 1698, patented the first crude
steam engine, based on Denis Papins Digester or pressure cooker of 1679. He had been working on the
problem of pumping water out of coal mines when he designed the steam engine.

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Filed under Interesting People
January 5th, 2011
Anwar al-Awlaki

Anwar al-Awlaki

Background: American born cleric, now in hiding in Yemen.

Why: Al-Awlaki issued a fatwa for anyone to kill Molly Norris for declaring Everybody Draw
Mohammed Day. Nobody backed her up and eventually Molly changed her identity due to the threat.

Update: The SOB was assassinated by US predator drone Hellfire missles. Justice reigns.

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Filed under Interesting People
January 5th, 2011
Vinton Cerf

Vinton Cerf

Born: 1943

Background: An American computer scientist, now working for Google

Why: Vint is one of the fathers of the Internet. He participated in ARPANet hardware design, and also
co-designed the TCP/IP protocols.

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Filed under Interesting People
January 5th, 2011
Frederick August Hayeck

Friedrech August Hayek

May 8th 1899 March 23rd 1992

kurikulum berbasis kompetensi taman kanak-kanak
tingkah laku bermasalah kanak-kanak
novena kanak-kanak yesus dari praha
penyediaan makanan kanak-kanak prasekolah
Background: Austrian from Vienna known as an economist and philosopher.

Why: He made rigorous intellectual arguments to support the idea of the free market, and is known for
writing The Road to Serfdom. In economics, Hayeks account of how changing prices communicate
signals which enable individuals to coordinate their plans is widely regarded as an important
achievement

6 Comments

Filed under Interesting People
January 5th, 2011
Last night I made new white sauce

This one finished with cream and egg yolks Well.. it was supposed to be egg yolks but it turned out to
be eggs because I forgot to coddle the yolks. Still good. I started the chicken brother with fresh garlic,
rosemary and thyme. The methods are simple and produce amazing results. Methods like.. stirring while
waiting for the veloute to come to a boil.

Made fried chicken tenders from the chicken I boiled to make the broth.


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Filed under Food, Sauces
January 2nd, 2011
Made my first white sauce tonight

Sauce Bechamel, Sauce Veloute

It came out tasting much like packaged gravy. Probably because I used vegetable Better Than Bouillon
rather than make the white stock (that was the base) out of fresh vegetables or chicken stock. However,
it tasted like really good gravy

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Filed under Food, Sauces
December 30th, 2010
Know what you dont know

Lesson 1

Know what you dont know.

Understand the topics and fields in which you have little understanding. Seek counsel from those who
know. Bad decisions and all associated pain are the fruit of the neglect of this wisdom.

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Filed under Uncategorized

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Grapefruit Water
Basic Grilled Meat Rub
Classic Potato Salad
Cherry Cream Soda
Zinger
Wishlist: food processor
Wishlist: potato ricer
Wishlist: measuring spoons
test adding media
Vegetarian Chile
Light Soup Base
Refried Beans Version 1
Famous Horiculturists: Augustin Pyramus de Candolle
Thomas Savery
Anwar al-Awlaki
Our Good Garden Home
ourgoodgarden,com
Peeps and Stuff
Anglican Church of the Resurrection, San Marcos
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