Toad in the hole! July 10, 2011
Posted by ourfriendben in critters, gardening.Tags: homemade toad house, toad houses, toads
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Our friend Ben and Silence Dogood were out doing some last-minute planting last night. I’d just finished watering in the new plants in one of our raised veggie beds, and Silence was putting the last few plants in another, when I picked up a now-empty 6-inch round coir (coconut fiber) pot to put in our compost heap. To my astonishment, a small toad was lurking under the pot!
Seizing the opportunity (and the toad), our friend Ben placed the toad on the moist soil of the veggie bed and put the pot back upside-down on top of it, creating an instant low-rent toad house. I sprinkled some water on the pot to moisten the coir and add more cooling dampness for the toad within.
Now there was just one problem: No door in the toad house. Our friend Ben assumes that the toad could have pushed up the side of the coir pot to get out, or burrowed out through the soft soil of the bed, but I wanted to make sure. So I took one of the small rectangular transplant pots I’d just emptied and propped one side of the coir pot up on it, with the opening of the transplant pot facing inward so the toad could have an antechamber if desired.
“Do you think the toad will really stay there?” Silence asked.
Well, who knows. And unfortunately, I don’t want to risk driving it off by lifting up the pot to check up on it. But at least I know it chose the pot itself, so maybe it likes it. And wouldn’t it be great to have an ally helping out with the organic pest patrol? Fingers crossed that the little fellow sticks around.
Why are JABO marbles so famous? July 9, 2011
Posted by ourfriendben in Uncategorized, wit and wisdom.Tags: Dave McCullough, David McCullough, JABO, JABO marbles, marble collecting, marbles, Steve Sturtz
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Our friend Ben thought this reader query was funny at first, but then I realized that it was no laughing matter. People didn’t realize why JABO marbles weren’t like other marbles. People needed to know.
All righty, then. JABO marbles are, first of all, so famous because of the genius of their creator, David McCullough, and his talented crew. No machine-made marbles, not even the revered Akro, Peltier, and etc., marbles, have ever approached JABOs for their colorful complexity.
JABO marbles are, secondly, so famous because Dave McCullough and company had the brilliant idea of producing limited runs of marbles for private investors, using different materials to make sure each run was different and giving them all catchy names. This made them exclusive, interesting, limited, and extremely collectible.
Finally, JABO marbles are so famous because of the efforts of marble historians like Steve Sturtz, aka Dr. JABO, whose books and articles chronicle the history and thinking behind these marvelous marbles. It’s exciting to live in a time when marble history is being simultaneously made and documented for posterity.
‘Nuff said?
Own your own home. July 8, 2011
Posted by ourfriendben in Ben Franklin, wit and wisdom.Tags: home associations, homeownership, infringement of liberties
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No, this isn’t some kind of ad or promotion. It’s a post based on a news item our friend Ben read this morning in the Yahoo! finance section called “Neighbor vs. neighbor as homeowner fights get ugly” (http://finance.yahoo.com/news/).
Admittedly, when I read the headline, our friend Ben thought it was a story about aggravated homeowners tossing dog poop into their neighbors’ yards in retaliation for the neighbors only mowing every three weeks or painting their house orange or refusing to cut down the dead tree on their side of the property line. I couldn’t imagine why it was in the finance section. Intrigued, I clicked on the title and found myself reading about homeowners’ associations.
To me, a homeowners’ association brings to mind McCarthyism and the Stepford Wives. It tells you what you can and cannot do in your own home and yard, and ruthlessly punishes any infraction. And it charges you hefty monthly fees and surcharges for the privilege of being told what you may and may not do. Our friend Ben cannot imagine why someone would choose to pay—and often pay quite a lot—to live in a place that is run, as someone in the article said, like a banana republic.
I quote: “…housing associations have gained infamy for dictating everything from the weight of your dog…to whether you can kiss in your driveway… Homeowners’ associations have served as the behavior police, banning lemonade stands, solar panels and hanging out in the garage. One ordered a war hero to take down his flag because of a ‘nonconforming’ pole. Another demanded that residents with brown spots on their lawns dye their grass green.”
Our friend Ben had previously been aware of homeowners’ associations mostly because, as a passionate gardener, it horrified me to read repeatedly about would-be gardeners being told which, if any, landscape plants they were allowed to have (inevitably the most boring and ugly), being forbidden to grow vegetable gardens, and fined if they put up bird feeders. I don’t know about you, but as long as I’m minding my own business and not creating a disturbance or inconvenience for my neighbors, I don’t want anyone telling me what I can or cannot do on my own property. (It would be a different matter if I were renting or otherwise living on someone else’s property, obviously.) Thank God Silence Dogood and I live out in the middle of nowhere!
But I digress. The point of the article was that homeowners in these homeowners’-association-ruled enclaves can be foreclosed on by the associations even if their mortgages are completely paid off, should the association choose to levy some massive fee for an upgrade in you-name-it. The example given was about one such instance where the residents were elderly and living on fixed incomes, but were slapped with a $6,500 fee each on top of their already-high monthly association fee. Many had nothing with which to pay this, and many have as a result found themselves evicted from homes they had long legally owned outright.
This is, of course, extremely distressing. But what makes it really horrifying is that, according to the article, one in five U.S. homeowners already live in homeowners’-association housing, and “more than 80 percent of newly constructed homes in the U.S. are in association communities.” What this means is that these people only think they own their own homes, even if they’ve paid off their mortgages. If they fall behind on their association dues or can’t pay some huge, unexpected new fee, the association can foreclose: It’s all in the fine print. These people are actually, in effect, perpetual renters who are at the mercy of what the article described as “a local government without restraints.”
Why on earth would someone voluntarily enter into such an agreement? “In exchange for adhering to the rules, homeowners got safe communities with clubhouses, pools and tennis courts,” according to the article. “But what many didn’t realize when they bought their homes was that the fine print gave the association the right to foreclose—even on a few hundred dollars in unpaid dues… Homeowners typically have no right to a hearing.” And the foreclosure procedures can take effect just 60 days after a homeowner falls behind on his or her payments.
Our friend Ben suggests that anyone interested in owning a home make sure that they actually own their home. Buying a nice piece of property and putting a mobile home—even a used one—on it until you can afford to upgrade is surely better than being perpetually at the mercy of a bunch of Stepford Nazis. And around here, at least, even the smallest communities have a community park with a pool, playground, tennis and basketball courts, baseball fields, picnic sites, and other amenities open to residents for free. No one has to put themselves or their future security in hock to swim or play.
Don’t let those bastards get you down!!! Know what you’re getting yourself into, and make sure you’re not incurring unnecessary debt that you can’t anticipate—imposed at the will of others, such as a homeowners’ association—and that you might not be able to pay. Or, as our hero and blog mentor here at Poor Richard’s Almanac, the great Benjamin Franklin said, “Rather go to bed without dinner than to rise in debt.”
The mighty mojito. July 7, 2011
Posted by ourfriendben in recipes.Tags: mojito, mojito recipes
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Silence Dogood here. A mojito, the Cuban cocktail that’s light, minty-citrusy, and not too sweet, seems like the perfect refresher for hot, humid summer days. But last time I ordered one, it tasted a bit off—rather as though the bartender had topped it up with Sprite. Eeewww!!! What was really supposed to be in one, I wondered. I was determined to find out.
I also wondered when mojitos had first arrived on American shores, so I started with my oldest cocktail “cookbook,” Gordon’s Cocktail and Food Recipes, published in 1934. There was no sign of a mojito, but it did tell you how to make a mean Mule Tamer.
Fast-forwarding to 1999, when the English translation of Peter Borhmann’s The Bartender’s Guide was published, one mojito recipe (out of 1400 cocktails) was included, as follows:
Mojito
a few mint leaves
1/4 ounce lemon or lime juice
2 tsp. sugar syrup [aka simple syrup]
1 1/2 ounces light rum
soda water for topping up
garnish: sprig of mint
Put the mint leaves in the glass and crush them. [Mr. Bohrmann recommends using a Highball/Collins glass.] Add the lemon or lime juice and sugar syrup and stir. Add plenty of crushed ice and the rum; stir again. Top up with soda water. Put the sprig of mint into the glass.
Not in the mood to make simple syrup and wait for it to cool? My friend Dalyn Miller, in 2006′s The Daily Cocktail, offers this alternative:
Mojito
3 sprigs fresh mint
2 tsp. sugar
3 tbsp. fresh lemon juice
1 1/2 oz. light rum
club soda or seltzer
1 slice lemon
In a Parfait glass, crush part of the mint with a fork to coat the inside. Add the sugar and lemon juice and stir thoroughly. Top with ice. Add the rum and mix. Finish with club soda. Add a lemon slice and the remaining mint, and serve.
Well, I don’t know about you, but the parfait glasses I’m familiar with have thick, scalloped rims, making drinking somewhat challenging, especially for those of us whose coordination already makes doing just about anything a challenge. (And that’s before drinking the mojito!) I’d suggest one of those tall stemmed beer glasses instead.
Quibbles and simple syrup versus plain old sugar aside, these recipes are pretty similar. So of course I wondered if there were variations on the mojito, as there are for margaritas, or if it follows the pattern of that other iconic drink made with fresh mint and simple syrup, the mint julep, where everybody claims that there’s only one correct way to make it (their way, of course), but the ingredients remain standard. Abandoning my books, I headed to my good friend Google in search of an answer.
Google sent me to the Bacardi website, where they claimed to have been making Havana-style mojitos for over a century. And sure enough, the recipe was much the same, though they recommended muddling (i.e. mashing) 12 spearmint leaves with the juice from half a lime, adding 2 tablespoons of simple syrup or 4 teaspoons of sugar, filling the glass with ice, adding 1 1/2 ounces of Bacardi white rum and 7 ounces of club soda, stirring well, and garnishing with a lime wedge and a few mint sprigs.
Then I found the motherlode of variations at Drinks Mixer (www.drinksmixer.com): From a mojito made with Captain Morgan Original Spiced Rum to an Apple Mojito, Herradura Mango Mojito, Mandarin Mojito, Pimm’s Mojito, Passionfruit Mojito, and Mojito Diablo, this site had at least 15 variations on the standard mojito. Check it out and try them if you dare! I decided to look at the recipe for the Herradura Mango Mojito, since I enjoy both Herradura tequila and mangoes. Here it is:
Herradura Mango Mojito
1 1/2 oz Herradura silver tequila
3 fresh mint sprigs
2 tsp. sugar
1 tbsp. fresh lime juice
2 1/2 oz. fresh mango juice
1 splash club soda
Muddle the mint leaves, sugar and lime juice in the bottom of a tall glass. Add Herradura and mango juice. Add a splash of club soda and ice cubes. Serve with a mint leaf garnish.
Hmmm. This would probably cause mojito purists to spin in their graves (tequila, not rum?!!), but it’s tempting to try it anyway. Meanwhile, if you have a favorite mojito recipe, please share it with us!
‘Til next time,
Silence
The water wars. July 6, 2011
Posted by ourfriendben in pets, wit and wisdom.Tags: blog humor, domestic life
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Things got a little overheated last night here at Hawk’s Haven, the cottage home our friend Ben and Silence Dogood share in the precise middle of nowehere, PA. And not in a good way. Here’s what happened:
Silence: Ben, why is there a fluorescent green water pistol in our kitchen?
Our friend Ben: Uh, heh-heh, I thought maybe our black German shepherd, Shiloh, would enjoy the occasional cool-down squirt now that summer’s arrived and it’s so hot. It’s not easy wearing a black fur coat all summer, you know, especially without air conditioning.
Silence: Oh, really? And I suppose you were planning to only use it outside, and then towel Shiloh down before she flung water all over the house?
OFB: Uh… right, of course I was!
Silence: As opposed to blasting Shiloh and everything else in the house whenever the opportunity presented itself?
OFB (assuming injured expression): I would never do that!
Silence: Of course not. Because you were really planning to use this on me, weren’t you? Shiloh’s just an excuse.
OFB: Who, me?! YAAARRRR!!!! (Lunging at Silence with the water pistol.) Got you!
Silence: GRRRRRRR… You miserable reptile! Take that! (Tosses huge coffee mug of ice water on OFB.)
OFB (spluttering): Hey! That’s not fair!
Shiloh (wanting to get into the game): BARKBARKBARK…
Silence: Get him, Shiloh!!! And Ben, if you ever aim that pistol at me again, I’m confiscating it. Get it?
OFB (muttering): Women. Where were God’s thoughts when He should have been giving them a sense of humor?!
Silence: Men! Where were God’s thoughts when it came time to give them sense, period? Now clean up this mess! And since there’s already so much water on the floor, you probably should go on and wash it.
OFB: GRRRRR!!!
Shiloh (at deafening level): BARK!!!!!
—curtain—
Deviled eggs for the Fourth. July 4, 2011
Posted by ourfriendben in Ben Franklin, recipes.Tags: deviled egg recipes, deviled eggs, food for the Fourth, Fourth of July
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Silence Dogood here, wishing everyone a very happy Fourth of July from all of us here at Poor Richard’s Almanac, including myself, our friend Ben, Richard Saunders and, of course, our hero and blog mentor, the great Benjamin Franklin!
We suggest that you break out that all-American beverage, bourbon, make a pitcher of Planter’s Punch, Old Fashioneds, Mint Juleps, or Bourbon and Coke, watch “Independence Day” (or, if your taste turns to history, the “John Adams” series or even the musical “1776″). Then enjoy some summer picnic fare and head out to watch some fireworks later.
Speaking of picnic fare, I’d promised everyone my favorite deviled egg recipe, so easy and delicious. So here it is:
Silence’s Bedeviled Eggs
However much I enjoy other versions, I still haven’t found one to top this.
6 hardboiled eggs
mayonnaise (Hellman’s or grapeseed, please)
mustard (we like Jim Beam bourbon-honey mustard)
horseradish
hot sauce (we like Pickapeppa)
salt (we like RealSalt, or try Trocomare instead)
Hungarian paprika, sweet or hot
Shell and halve hardboiled eggs, removing and mashing the yolks in a bowl. Mash yolks with a fork. Drain 1 teaspoon prepared horseradish (the secret ingredient). Stir in mayonnaise and mustard, a teaspoon at a time, until yolk mixture is no longer crumbly but is still stiff, not runny. Add horseradish. If the yolk mix is still too dry, add more mayonnaise first, then taste, and add more mustard and/or drained horseradish to adjust seasonings to taste. Once the yolks are set, add a dash of hot sauce and salt or Trocomare to taste, stirring well to blend. Mound yolk mix back into egg halves, top each with a sprinkling of paprika, and refrigerate to set up.
Needless to say, these are great all summer or any time, not just on the Fourth. But if you haven’t had them before, now’s a great time to start!
‘Til next time,
Silence
Red, white and blue potato salad for the Fourth. July 3, 2011
Posted by ourfriendben in recipes.Tags: food for the Fourth, July 4th, potato salad, potato salad recipes
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Silence Dogood here. Our friend Ben and I are partial to hot potato salad, but there are times when a room-temperature potato salad sounds really good to us. You can find the recipe for one of our favorites, Mr. Hays’s Baked Potato Salad, in yesterday’s post, “Picnic fare for the Fourth (part one),” via our search bar at upper right.
But I’m always keeping an eye out for new things to try, and my attention was definitely caught by an article in the weekend edition of The Wall Street Journal that featured a recipe for Blue Cheese Potato Salad from Chef Steve Mannino of Rustica restaurant in Arlington and Alexandria, Virginia. It intrigued me that this potato salad had no chopped hard-boiled eggs, and I was happy to see that it included parsley, since I had a bunch left over from making fatoosh, a Lebanese salad, for a supper club gathering the other day (see “A yummy summer salad” in our search bar at upper right for the recipe). I was determined to give the recipe a Silence Dogood makeover to suit the patriotic mood of the Fourth.
You can find the original recipe online at www.wsj.com in an article called “The Big Grill,” published July 2-3, 2011. Here’s my version:
Patriotic Potato Salad
For the dressing:
Whisk 1 cup blue cheese crumbles, 1/4 cup Hellman’s mayonnaise, 1 cup sour cream, 1/2 teaspoon white pepper, 1 teaspoon lemon pepper or cracked black pepper, 1 tablespoon Trocamare or salt (we like RealSalt) or to taste, 1/8 cup white vinegar, and 1/2 teaspoon vegetarian Worcestershire sauce (such as Amy’s). Fold in another cup crumbled blue cheese. Refrigerate until needed.
For the salad:
Cook, cool, and quarter 12 red-skinned new potatoes. Put them in a large bowl and add 4 diced stalks of celery, 1 cored and diced red bell pepper, 3 whole finely chopped scallions (green onions), tips and root ends removed, and 2 tablespoons finely chopped curly parsley. Mix well.
Add 2 teaspoons lemon juice, 2 teaspoons Sriracha hot sauce (or your favorite), and 2 ounces crumbled blue cheese; mix again. Pour on 1 1/2 cups of the dressing, stirring gently to blend. Taste and correct seasonings as needed. Serves 4-6.
Yum! No eggs in the potato salad make it imperative to make some deviled eggs to add to the picnic fare. I’ll give you my famous recipe for Silence’s Bedeviled Eggs tomorrow so you can do just that!
‘Til next time,
Silence
A yummy summer salad. July 3, 2011
Posted by ourfriendben in recipes, Uncategorized.Tags: fatoosh, Lebanese salads, lemon sumac dressing, Middle Eastern salads
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Silence Dogood here. The other day, I made a Middle Eastern salad called fatoosh and the accompanying dressing for a dinner gathering with a Middle Eastern theme. I myself thought the highlight of the meal was the wonderful tzatziki sauce brought by another guest. But the oohs and aahhs of the other diners over the salad and dressing, and its rapid disappearance, plus requests for the recipes for both, proved that the fatoosh was a big success. And it’s yummy and healthy, two big pluses, as well as super-easy to make. Under the circumstances, I had to share the recipe with all of you!
I found the basis for this recipe in A Taste of Lebanon by Mary Salloum (Interlink Books, 2001), where it was called Bread Salad, but modified it to suit my own taste. I wanted more Romaine lettuce and more convenience, plus, as you’ll see, more options. Here’s what I did:
Fatoosh
2 bags hearts of Romaine, or equivalent chopped Romaine heads
1/2 bag pita crisps (I used Athenos original flavor, but there are other brands and flavors, or you can toast 2 whole pitas and break them into pieces if you prefer)
1 bunch radishes, sliced
1 large salad cucumber, sliced
1 bunch scallions (green onions), diced
1 bunch curly parsley, chopped
6-8 stems fresh mint, chopped
6 small or 3 medium tomatoes, quartered, or a carton cherry tomatoes
Toss all together in a big salad bowl, serve up individual bowls, and pour on Lemon Sumac Dressing (recipe follows) before serving. For those who’d prefer to skip bread of any kind in their salads (like yours truly), separate out a portion of salad before adding the pita crisps and add crumbled feta and (if desired) crumbled falafel patties before dressing the salad.
Lemon Sumac Dressing
1/2 cup extra-virgin olive oil
1/4 cup lemon juice
2 tablespoons sumac (available online, from spice shops, and from Middle Eastern groceries)
1 large garlic clove, crushed and minced
salt and black pepper to taste
Yum! This dressing is totally lemony and delicious, keeps well in the fridge, and can be used as a vinaigrette on any salad, not just Fatoosh. So good for you, too. And I’ll bet it would make a great marinade for veggie kabobs or chicken.
‘Til next time,
Silence
Picnic fare for the Fourth (part one). July 2, 2011
Posted by ourfriendben in recipes.Tags: food for the Fourth, Fourth of July, hot sweet pickles, picnic fare, pimiento cheese, potato salad
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This weekend, we’re featuring some of our favorite Fourth of July recipes from past posts.
Silence Dogood here. With the Fourth of July almost upon us, it’s time to get serious about some easy, yummy summertime fare you can take along on picnics or serve at barbecues and deck or patio parties. Today’s recipes are all great with sandwiches, too (or in the case of the pimiento cheese spread, on sandwiches). Yum—just thinking about them is making me hungry!
Our friend Ben and I love pickles. We love big, garlicky Kosher pickles, tiny crunchy-sweet cornichons, bread-and-butter slices—you name it, we love it. After my father gave us a jar of hot-sweet pickles from a specialty food company in Nashville, we fell in love with them and I (of course) developed my own recipe for this fabulous treat. Hot-sweet pickles are still our favorites, but, thanks to my ingenious friend Delilah of Crock-Pot mac’n'cheese fame, I’ve developed a much easier way to make them.
Before we tasted Delilah’s refrigerator pickles, our experience with refrigerator pickles had been a total disappointment. Limp and flavorless, these so-called pickles tasted more like sliced salad cukes that had sat too long in the fridge. Yuck!!! But Delilah’s were crunchy and flavorful. I asked for her secret, then went home and worked out a sweet-hot recipe for refrigerator pickles that are bursting with flavor and crunch. Let me tell you, these sweet hotties are picklelicious!!!
If you can keep any around long enough, the flavor just gets better over time, and they stay crunchy for months. And there’s no standing over a hot stove with canning jars. We keep several large containers in our fridge all summer so we can enjoy them ourselves with sandwiches and appetizers, and have plenty on hand when guests come over or to take to the Friday Night Supper Club. (See my post “The Friday Night Supper Club” for more on this great idea.) Even if we set out a whole vat, there are never any survivors! Needless to say, a container of these makes a great gift, too.
Silence’s Hot-Sweet Refrigerator Pickles
5-6 slender cukes, sliced (any kind will taste fine, but please, no waxed skins)
1 cup sugar
1 cup cider vinegar
2 tablespoons salt (any kind is fine, no need to get pickling salt)
1 tablespoon black mustardseed
1 tablespoon turmeric
1 tablespoon whole cloves
1 large sweet onion (Vidalia, WallaWalla, or Candy type), or more to taste, diced
dash hot sauce, such as Tabasco Chipotle or Pickapeppa
Combine vinegar and sugar and heat until sugar dissolves; add salt, spices, and hot sauce. Layer sliced cukes and onions in alternate layers in a glass or plastic container with a tight-fitting lid. When the brine (the vinegar mix) is lukewarm, pour it over the cukes and onions, then close the lid and refrigerate. Shake container gently every day to make sure brine is saturating top layers. You can begin eating the pickles after 3 to 5 days; the flavor gets stronger over time. The pickled onions can be eaten as is, and they’re great as a sandwich relish and in salads, too. You can add more fresh cukes and onions as you eat the first batch, but make sure you put them at the bottom of the container with the older pickles on top. Check the brine to make sure it’s still flavorful, adding more salt, turmeric, and other spices as needed. I’ve found that the brine can be reused about three times before you need to pour it out and start over. (Note: This brine is cloudy, not clear like a canned pickle brine, which is why we use opaque plastic storage containers for our refrigerator pickles rather than glass.) So easy and so incredibly good!!! People can’t keep their hands off them.
We prefer hot potato salads, but we were won over by this one when visiting family in Greensboro, North Carolina, where the family patriarch—a great chef at age 91—had whipped up a batch for us. Despite the huge quantity, it was gone after lunch the next day. Nobody seemed able to resist seconds, and some people (ahem) disappeared into the kitchen and returned with thirds. We think it will become your family’s new favorite, too. Mr. Hays makes it with baking potatoes, and interestingly, it works!
Mr. Hays’s “Baked Potato” Salad
3 pounds russet potatoes
1/4 cup cider vinegar
1 teaspoon salt, or to taste (plus 1 teaspoon for cooking)
1/2 teaspoon fresh-ground pepper, or to taste
2 tablespoons minced fresh parsley leaves
4 large eggs, hard-boiled, peeled, and diced
1 cup diced red bell pepper
1 cup thinly sliced celery (about 1 large stalk)
1 cup diced sweet onion (WallaWalla, Vidalia, or Candy type, about 1 medium onion)
1/4 cup each diced sweet and dill pickles (try my hot-sweet refrigerator pickles for the sweet pickles for a real taste sensation!)
3/4 cup mayonnaise
Fill a large saucepan with cold water. Add the potatoes and 1 teaspoon salt and bring to a boil over high heat. Reduce heat to medium-high and cook until potatoes are easily pierced with a fork, about 25-30 minutes. Drain the potatoes and gently rub off the skins, using a paper towel, while still warm. (If using a thin-skinned potato such as ‘Yukon Gold’, we leave the skins on.) Chop the potatoes into 1-inch pieces and toss with the cider vinegar, parsley, salt, and pepper. Stir in the red bell pepper, celery, onion, and pickles. Fold in the eggs and mayonnaise. Cover and refrigerate for at least 2 hours or overnight. Mr. Hays says this recipe serves 10, but given the quantities that were disappearing in front of our eyes, I’d be a little skeptical about that!
My father’s girlfriend Alice has perfected pimiento cheese spread. I’d always avoided this particular food, having had some really horrific encounters with various forms of it as a child (ooh, it was bad, nasty stuff). But Father loves Alice’s pimiento spread, and not being raised by wolves, when it was presented during one of our visits, we of course tried it—and could see his point. This stuff is easy, and yes, it is good. On crackers, as a stuffing for celery or dip for veggies, on a sandwich with toasted multigrain bread, crunchy Romaine lettuce, and red bell pepper rings or a slice of beefsteak tomato, it is positively addictive. Try it and see for yourself!
Alice’s Primo Pimiento Cheese Spread
Large piece of sharp yellow Cheddar, grated (or equivalent pre-shredded)
Smaller piece of medium-sharp white Cheddar, grated (or equivalent pre-shredded)
Small jar chopped pimiento, half-drained
Hellman’s mayonnaise
3 drops Tabasco, or to taste
Ground cayenne, paprika, or black pepper, to taste
1 tablespoon sour cream
Mix all ingredients in a food processor, adding enough Hellman’s mayonnaise to make a thick but spreadable dip or spread.
We, of course, use our favorite hot sauce, Pickapeppa, with a liberal hand, skip the additional pepper, add salt, and whisk it all together instead of processing it (we’re Luddites, after all; food processors scare us). This means you’d get a more textured spread or dip; Alice’s is smoother. But I’ll guarantee that whichever way you make it, you’re going to love it. It keeps well, covered, in the fridge, too.
Happy eating!
‘Til next time,
Silence



