First, two pieces of housekeeping.
1) I went back to my own rhubarb bread recipe because I was making it again for a guest, and realized that I had omitted to mention how long it needs to spend in the oven! I've edited that post now so that this important information is included.
2) I've turned off comment moderation. I hope that this makes it easier to comment here: please keep 'em coming!
After our whirlwind trip to Anchorage yesterday, we took advantage of a big low tide this morning to go for a drive on the beach. Some readers may remember the beached gray whale we were visiting on the beach almost a year ago: this time, the beached sea-monster is a salmon shark. Its tail is missing but otherwise, it's intact.
Instead, I headed out to our little deck that Phil built from salvaged lumber right on the edge of the bluff, and the rowing machine!
After 40 minutes of rowing intervals, I enjoyed the sunshine, tempered by wind and clouds, and sat there with my notebook and an icepack on each knee (tied on with my shirt-sleeves).
A poignant feature of this time of year is the rapidity with which summer becomes fall. We're only just getting into the stride of warmish weather, and leaves are already beginning to turn. I'll have some more pictures of fall's early approach later today.
I'll finish for tonight with the recipe/food technique, though. I love the idea of a creamy potato salad, with its variety of textures and balance of flavors. Mayonnaise just isn't it for me, however, and the vegan versions contain ingredients that horrify me almost as much as regular mayo, and I've never knowingly partaken. So once again, transmogrification of leftovers came in to create a new kind of dressing. The technique here is to use leftover hummus--all that hummus from the wedding!--but I think the result is so good that it would be worth making extra hummus just for this purpose!
Our own potatoes are not quite ready to harvest, but the basic ingredients of this potato salad could mostly come from our garden!
combine in a bowl:
~4 cups potatoes, chopped, cooked and cooled. (It's nice to have the spuds quite well done, so that they come apart a little as the salad is stirred.)
1/4 cup chopped chives (from our garden!)
2 sprigs chopped parsley (from our garden!)
2 small ribs celery, finely chopped
~1 cup corn
1/4 cup hummus
juice of half a lemon
1/4 cup sauerkraut juice (or pickle juice, if you have it)
dash of mustard
salt and pepper to taste
Simply stir all together with a spoon, and then mix well with all the veggies.
I enjoy the sweet surprise of encountering a corn kernel, and how sweet the celery bits are too. I hope you'll try this: it's yet another great thing to do with hummus.
Have a beautiful weekend! Can you believe it's almost August? What are you looking forward to in August?