BIG TIME animal sightings today. Will put up narrative tomorrow morning. Too sleepy right now. Hint: Huge owl!
I didn’t have enough buttermilk to make mashed potatoes out of all of the potatoes that I cooked, so today I made potato salad with what was left.
Ingredients: Potatoes, Mexican scallions, cucumbers, avocado, red bell pepper, mustard, peperoncini, tomatoes, avocado, Montreal Steak Seasoning, Cajun seasoning, and tomato pesto. It is all held together with Cole slaw dressing from the refrigerated case in the produce department.
Adventures of Dorrie Anne 
STOP making my mouth water THIS INSTANT!!
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And to make it worse, no mosquitoes here! ;->
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Potato salad sounds good ! AND I can’t wait to see the OWL> They are so amazing !! How did you ever get a picture ? You can stand and look at the trees and after MAYBE 10 minute spy one. They blend in so with the trees.
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There’s a small scoop of potato salad left for us to fight over at lunchtime today. You are definitely right about how the owls blend in. He seems to have the ability to make himself look like the bark of a pine tree. He stared me down good and proper when I was taking his picture. I just wish there had been better light. You can see him at either the regular blog page or under ANIMALS SPOTTED at the top of the page.
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The potato salad looks great. I always loved Marzetti’s dressing for my potato salad. Since I’ve lived alone I haven’t made potato salad in eons though.
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If you like peppers, their peperoncini are just great! I don’t like hot peppers, but these are just right. I use them now instead of regular relish, which I love – but take a look at the ingredients! OY! Gary loves hamburgers, so we eat a lot of them for lunches, and we both pile on the peperoncini.
Easy to make a small amount – just dice up a bit of leftover potato that happens to be there. No need to start from scratch – way too intimidating a task – and then just add bits of this and that. I actually put some broccoli in there. Forgot to put it in my ingredients list, though. It gave it some nice green color, and certainly didn’t shout – B R O C C O L I ! ;->
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While completely unrelated, your post prompted me to blab about our repast last eve: BBQ oysters, Drago style. To die for! Side accompaniments: cobbed corn, asparagus, sourdough baggette, all washed down with a cold, crisp Chard. . .ahhh, sublime.
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You guys really know how to live! ;->
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Great cooks have great strategies. And you seem to have a lot of strategies. 🙂
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One strategy is to use up what is available. Food is too precious to feed to the disposer!
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Have you noticed the $$ increase in fresh produce? I’m with you – food is too precious to waste.
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Some things are higher, but a lot of things are practically given away. Apart from the pineapples, we have a lot of veggies that are three pounds for a dollar on Wednesdays; with avocados available at 2, 3, or 4 for a dollar mostly every day. Today I got two pineapples, a stalk of celery, a huge cucumber, and 1.68# of onions for $3.55. Berries are in now, too, so we are loading up the freezer with them.
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I shop at the local market and have learned that there are certain times that are better to shop than others. A couple of days ago I found a pineapple for $1 CAD, but today they were 2 for $7.
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There are always four or five things on “super sale” on Wednesdays at a local Food City. Most will be 3#/$1., or four or five items – like cucumbers, avocados, red peppers – for a dollar. It really pays to stock up with whatever we can actually eat or freeze. Gary has turned into a fruit eating machine. He said tonight he is making up for all the years that he didn’t think he liked fruit. Now he gobbles it down like crazy. Tonight it was strawberries (picture to follow in next blog post) and red cherries that are incredibly sweet. Tomorrow we attack Safeway for more strawberries while they are $1.50 a pound.
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Love that color.
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I think I probably put some Berbere in there, too!
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