Even the Bat Cave is hot...
Normally the Bat Cave is between 10-15 degrees cooler than our upstairs but due to computer usage and our heat wave its over 80 in here. Still, I could be upstairs and it's hotter there.
Still, I'm happy:
One of the mums at Mr. G's school has organized a quick-n-dirty playdate 'cause she has air conditioning. Yes, this lovely lady welcomes a home invasion of kids to share the coolness.
Saw a really cute Yoshi-themed charaben bento over on a blog I follow. Since I'm planning one for Mr. G, it's been helpful. Too hot to even think about cooking though...I keep telling myself, after the wave.
Managing to stay hydrated and even eat. I know I'm in trouble when food is bleah-inducing.
New books from the library!
Made really yummy potato salad last night! got compliments from my friend Sprite who makes some of the best tater salad around. So I'll share the wealth.
What's funny about this salad is that it truly is a substitution salad. Went to make the master recipe for American-style potato salad from America's test Kitchen and found I didn't have a number of ingredients. So if I don't have this, why don't I try that...here's the result.
Ingredients:
1 2 lb. bag of small red potatoes
2 hard boiled eggs
Dressing #1
1/2 cup rice wine vinegar
2 tsp. balsamic vinegar
Salt and ground pepper
Dressing #2
1/2 cup real mayo
2 tsp Dijon mustard
1/2 cup scallions finely chopped
The key to this recipe is technique. According to ATK, potatoes that are boiled whole, allowed to cool slightly and then cut are more likely to absorb flavor thus making for a tastier salad. So boil your taters whole for about 20-30 minutes depending on size. When an inserted knife meets no resistance, drain your taters and let them cool.
In a bowl whisk together the 2 vinegars and salt and pepper until everything is thoroughly dissolved. [The balsamic vinegar adds a nice touch of sweetness and makes up for the fact that I didn't have sweet pickles in my fridge.] When your taters are warm but not hot, cut them in chunks and add to bowl. Toss to coat evenly and put in your fridge.
Combine the other parts of the dressing in a small bowl. Do not add this part until the taters are thoroughly chilled as heat and mayo do not combine well. So when taters are cold, add mayo mixture and chopped eggs. Serve cold. Enjoy!
Still, I'm happy:
One of the mums at Mr. G's school has organized a quick-n-dirty playdate 'cause she has air conditioning. Yes, this lovely lady welcomes a home invasion of kids to share the coolness.
Saw a really cute Yoshi-themed charaben bento over on a blog I follow. Since I'm planning one for Mr. G, it's been helpful. Too hot to even think about cooking though...I keep telling myself, after the wave.
Managing to stay hydrated and even eat. I know I'm in trouble when food is bleah-inducing.
New books from the library!
Made really yummy potato salad last night! got compliments from my friend Sprite who makes some of the best tater salad around. So I'll share the wealth.
What's funny about this salad is that it truly is a substitution salad. Went to make the master recipe for American-style potato salad from America's test Kitchen and found I didn't have a number of ingredients. So if I don't have this, why don't I try that...here's the result.
Ingredients:
1 2 lb. bag of small red potatoes
2 hard boiled eggs
Dressing #1
1/2 cup rice wine vinegar
2 tsp. balsamic vinegar
Salt and ground pepper
Dressing #2
1/2 cup real mayo
2 tsp Dijon mustard
1/2 cup scallions finely chopped
The key to this recipe is technique. According to ATK, potatoes that are boiled whole, allowed to cool slightly and then cut are more likely to absorb flavor thus making for a tastier salad. So boil your taters whole for about 20-30 minutes depending on size. When an inserted knife meets no resistance, drain your taters and let them cool.
In a bowl whisk together the 2 vinegars and salt and pepper until everything is thoroughly dissolved. [The balsamic vinegar adds a nice touch of sweetness and makes up for the fact that I didn't have sweet pickles in my fridge.] When your taters are warm but not hot, cut them in chunks and add to bowl. Toss to coat evenly and put in your fridge.
Combine the other parts of the dressing in a small bowl. Do not add this part until the taters are thoroughly chilled as heat and mayo do not combine well. So when taters are cold, add mayo mixture and chopped eggs. Serve cold. Enjoy!