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Do you stay the course…“weather or not”?
The Atlanta Journal-Constitution
We had an old friend coming for dinner last night and I had arranged a menu around grilled flank steak with a fruit salsa. I had everything prepped and ready to go. Unfortunately, the weather decided to turn less than cooperative…with the steady rain intensifying right before I was due to grill.
For me, nothing matches the flavor of smoky flavor of meat from an outdoor grill, especially when it’s been marinating for hours. So I was faced with what I call “the weather dilemma”. Stay the course and brave the elements, or, turn on the broiler in the comfort of my cozy and dry kitchen.
Even though the weather’s only been consistently mild for a few weeks, that’s all I’ve needed to embrace outdoor cooking. I just couldn’t go back. I might have looked like a drowned rat when we sat down to eat, but man, that steak was good.
What about you? Would you rather save your hairdo? Do you let weather deter you from outdoor cooking?
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Are you a potato salad purist?
The Atlanta Journal-Constitution
When the weather warms, like on these recent days, I think picnic. Unfortunately, in these busy times, it’s usually not the idyllic vision of the wicker basket on a red checkered blanket in an expansive pristine field. Now it’s more likely to be a plastic cooler parked at the pool for the day or carried to some outdoor venue to sustain my family though my son’s endless soccer or baseball tournaments.
When I think of on-the-go food, I always start with the “holy trinity” of side dishes - cole slaw, macaroni salad and, of course, potato salad.
While I rarely vary dramatically from the classic mayonnaise based versions of cole slaw and macaroni salads, when it comes to potato salad I tend to be more experimental. A quick look at the most recent “Joy of Cooking” explains why. There are five variations of potato salad, including French, German and even a Peruvian version made with peanuts, cheese and hot peppers! I usually don’t deviate that much…but, I have had good luck with a roasted potato salad tossed with vinaigrette.
When it comes to potato salad, do you stray from simplicity? In addition to when to peel (before or after cooking, or not at all), which type of potato to employ (baby red, the classic Russet or my favorite, fingerlings) there are so many ways to put your personal touch on the dish, as Frances Huber does in this week’s Southern Recipe Restoration Project. What are your favorite ways to make it?
POLL: What’s your favorite potato salad ingredient? (aside from potatoes, that is) | Photos
RELATED: Picnic recipes and portable food ideas for summer
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Can “salad days” save your sanity?
The Atlanta Journal-Constitution
These weeks towards the end of the school year are enough to put me over the edge.
On top of all the extra school events crammed in before they shutter the doors for the summer, my kids’ recreational sport’s schedules have kicked into full gear, with game after game to prepare for tournament after tournament. And did I mention junior high play rehearsals till 6 during the week and on the weekends too?
I’m in the car constantly after work, but still want to have dinner together for my brood for those 15 minutes of togetherness, whenever it might come. In the winter, that means plugging in the crock-pot, but with the warmer weather, that food’s just too heavy for me.
So I turn to salads. Yep, that’s right salads. Those cold crunchy things that can be made in as many varieties as there are activities to keep you on the go. After writing the 5:30 Challenge column for so many years, I can’t help but think of meals in terms of five ingredients. So, I start with greens, a protein, a dressing and then add 2 other “bonus” items to keep it interesting. For an upcoming 5:30 Challenge recipe, I did a Chicken Caesar, so began with a bed of romaine, topped with grilled chicken, zesty dressing, croutons and shredded Parmesan cheese. I keep what ever needs to stay crunchy together and toss with the other ingredients just before servings, or if we’re eating sequentially, let people top their own.
What are your tricks to keep weekdays meals moving? Do you have specific solutions especially for spring and summer? I have a feeling we can all use a few new ideas to keep things fresh and fast. Also, if you have your own 5-ingredient salad, let me know here or email me at fivethirty@ajc.com.
RELATED: 5:30 challenge recipes | Easy salads
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Are you ready for swimsuit season?
The Atlanta Journal-Constitution
Well, it’s coming. Whether we’re ready or not.
Now that the water restrictions for neighborhood pools have been lifted and the school year is winding down, there’s no way around it it, it’s time to switch from parkas to swimsuits.
Obviously those baggy sweaters are good for more than just keeping warm. After months of comfort food, and a bit of overindulging, many of us need to deal with those extra pounds that snuck up during the chilly winter months.
Luckily, these pristine sun-filled days are energizing. I find myself out more, away from the fridge, whether it’s going for a walk or puttering in the garden. I also find myself craving healthier foods like fresh fruit and grilled fish and chicken, so that helps.
But there’s still that bathing suit that needs to be tried on or updated and I am doing my best to avoid that inevitable encounter.
What do you do to get ready for swimsuit season…or do you just not care? What are your best ways to quickly get in shape? How much of it is exercise and how much is diet?
LINKS: Exercises to get you in swimsuit shape | Grill recipes | Easy Low-fat recipes | Exercises for Waist management and Better arms
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Are you watching your food budget?
The Atlanta Journal-Constitution
There’s no denying it. Food costs are going north and predicted to go even higher.
While gas price increases seemed to hit me over the head, (with those giant numbers staring down at me whenever I filled up, they were hard to miss), rising food prices sort of snuck up on me.
Typically at the supermarket I did my loop, grabbing staples without looking at the fine print. It wasn’t until they totalled it up that sticker shock hit and I realized that trip just cost way more than it used to.
Up until now, I’ve mostly looked at prices closely when I was buying something new or comparing sizes for the better value. I guess I took the costs for things like milk, cereal and juice for granted. But I know that’s going to change.
Have you noticed your grocery bill growing? Are you making changes to economize? What are you best strategies for making your food budget go further?
RELATED: 7 ways to stretch your food dollar
Latest comments
Hellman’s Real Mayonaise. Celery, onions, bell pepper and boiled egg chopped finely. Sweet relish, salt pepper to taste. Sometimes I add spicey brown mustard. If you don’t have Hellmen’s Real Mayonaise don’t waste your time, just... read the full comment by Fredia | Comment on Are you a potato salad purist? Read Are you a potato salad purist?
We seem to be talking about 2 different potato dishes~~warm vs. cold potato salad. The “best eaten warm” potato salad is simple, but delicioso served w/any southern prep of chicken or pork entrees. New red potatoes p[preferable],cubed, hardily-sized... read the full comment by K. L. | Comment on Are you a potato salad purist? Read Are you a potato salad purist?
potatos cut into bite size chunks, boil until tender not mushy, drain and refrigerate until cool hard boiled eggs, diced blue plate mayo teaspoon yellow or brown mustard teaspoon horseradish sauce teaspoon sugar sweet relish salt, pepper toss, mix well... read the full comment by Hellinahandbasket | Comment on Are you a potato salad purist? Read Are you a potato salad purist?
I peel and cube my potatoes first. It’s much easier than trying to cube a soft potato, AND they cook faster, too. I use Kraft mayo (the only real mayo), a little very small diced onion, a tad of small diced celery, chopped boiled egg (save one egg... read the full comment by Grammaw | Comment on Are you a potato salad purist? Read Are you a potato salad purist?