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Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner! Besides cooking, gardening and photography, I also like to sew. Here are some items from my Etsy Shop:

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German Potato Salad This is my Dad’s recipe. It’s delicious! Cook red potatoes until just tender. Fry about 1 /2 lb bacon, remove to a plate. Discard all but about 1/4 cup of the bacon drippings. Add 1 chopped onion and 2 chopped celery stalks to the bacon drippings and cook until transluscent. Add 2 tblsp flour to the onion and bacon fat. Cook for a minute. Add 1/2 cup water to the pan and stir until thickened, then add 1/4 to 1/2 c. sugar. Season with salt and pepper. Stir until bubbly. Now the dressing should be terribly sweet, so add about 1/4 to 1/2 cup vinegar to balance the sweet, sour. “Make sure to season with salt and pepper, without salt you won’t be able to taste the sweet or the sour.” That’s what my Dad always says! Slice your potatoes, toss with the bacony dressing, top with fresh chopped parsley and crumbled cooked bacon, or, if you’re like me, what’s left of it that you didn’t snack on. Enjoy!!

German Potato Salad

This is my Dad’s recipe. It’s delicious! Cook red potatoes until just tender. Fry about 1 /2 lb bacon, remove to a plate. Discard all but about 1/4 cup of the bacon drippings. Add 1 chopped onion and 2 chopped celery stalks to the bacon drippings and cook until transluscent. Add 2 tblsp flour to the onion and bacon fat. Cook for a minute. Add 1/2 cup water to the pan and stir until thickened, then add 1/4 to 1/2 c. sugar. Season with salt and pepper. Stir until bubbly. Now the dressing should be terribly sweet, so add about 1/4 to 1/2 cup vinegar to balance the sweet, sour. “Make sure to season with salt and pepper, without salt you won’t be able to taste the sweet or the sour.” That’s what my Dad always says! Slice your potatoes, toss with the bacony dressing, top with fresh chopped parsley and crumbled cooked bacon, or, if you’re like me, what’s left of it that you didn’t snack on. Enjoy!!

2012.02.26  8:21am  ∞

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