Busy, but nice
Normal Saturday morning, then a baby shower in the evening.
Tried to sleep in Sunday, but woke at work time. Puttered, then went to folks at noon. Had dinner over there – grilled flounder and yummo corn on the cob.
Monday started with working from home, mixed in with making potato salad and then went over kailyn25‘s for food and schmoozing. Was a great night.
Today, I didn’t want to go to work. Woke at 3:30 and never really got back to sleep. Going to bed as soon as I put Ryne down for the night. Almost out of my Hazelnut Belgian Café instant coffee at work so I had only one cup. Pay day is just a few days away. I will have to drink my last cup and milkless tea til then. Maybe I can bring a little milk from home, hm.
Potato & Egg Salad (Picnic Size – 12 servings)
5 lbs. Red Potatoes, cooked in their skins until tender and cut in about 3/4 inch cubes (I usually toss any hanging peels so there aren’t too much in there.)
6 hard cooked eggs, peeled & diced (honestly it’s usually 8 or 9 eggs, as Rob and I really like eggs, but 6 min.)
1 med. sized sweet onion, peeled & minced very fine (somtimes I substitute onion powder because of family with onion issues)
2 tsp. salt
1.5 c. mayonnaise
1 tbsp. spicy brown mustard (or prepared horseradish)
1 c. sour cream
1/4 tsp. pepper
salt to taste
1. Place potato cubes in a large bowl, sprinkle salt, add eggs and onions. Toss lightly.
2. For the dressing: Blend remaining ingredients.
3. Pour dressing over salad, toss well. Then cover and let marinate in the refrigerator several hours before serving. Overnight is best, but nothing less than 3 hours.