The Frilly Apron has taken a couple of weeks off, if you haven’t noticed. I’m not going to say that life has gotten in the way, because when you’re looking after a tiny little person and loving every second, that certainly doesn’t “get in the way” of other stuff. Let’s say then that my focus has been elsewhere, and happily so.
Now to carry on with our summer salad series.
This loaded baked potato salad is one of the easiest potato salads to make that you’re going to come across. In the hot summer heat, when you’ve got a hankerin’ for a baked potato and don’t want to turn on your oven, this salad will certainly take care of the craving.
[Recipe] Loaded Baked Potato Salad
2 lbs baby potatoes, boiled, cooled, and chopped into pieces
1/2 cup cooked, crumbled bacon (about 4 slices)
1 cup shredded cheddar cheese
1/2 cup chopped green onions
1 cup sour cream
salt and pepper, to taste
Combine all ingredients into one large bowl.
Store in the refrigerator until ready to serve.
I’ve always been a bit of the tree hugger type. When we found out we were expecting our little girl, I immediately started considering cloth diapering. I had a couple of friends who had successfully done it, and loved doing it, so I thought we’d give it a go too.
My cousin Amanda was one of these moms who had successfully cloth diapered her little ones (and still does). She gave me so much great advice about cloth diapers and all of the stuff that goes with it. One of these little bits of information she passed along was about cloth wipes. She’s used her own homemade cloth wipes for quite a while now and taught me how to do the same. I ordered my wipes from an online moms co-op (for about $40) and looked up some formulas for a baby wipe solution to use with them. I also indulged in a cloth wipes warmer (about $45). I figured I could justify it because of all of the money we’d save on wipes? Maybe we won’t save that much, but that wipes warmer sure is nice to have. If you don’t want to splurge on a wipes warmer, it certainly isn’t necessary.
Last weekend was such a great weekend. We had our friends Andrew, Hilde, and their little guy Benjamin visiting from Norway for the weekend. We had so many laughs and lots of great conversations and too much good food. A trip to the farmer’s market for cheese, samosas, and chicken souvlaki, a walk through Odell Park, and lots of shopping in between made for a fantastic time. We only wish the weekend were longer. We were so sad to see them go.
Andrew and Stephen made dinner Saturday night – which included some of the best barbecue steaks we’ve ever eaten and an onion and blue cheese cream sauce. Ah-mazing.
I still remember when I first tasted this recipe. My best friend Kyla introduced me to it, waaaaaay back when we were in high school. She brought it to a potluck we were going to, and I just had to know how to make it. I LOVE this stuff. I would sit down and eat the entire bowl of this stuff, if no one were watching.
This recipe is a great recipe for dessert if you’re looking for something really quick and easy to whip up.
Whip up. See what I did there?
Four ingredients. Nice and light. Sweet and fruity. Delicious. Dessert salad. That’s what this recipe is.
A pasta salad is something for which everyone seems to have a recipe. Or multiple recipes.
This is the recipe for pasta salad that I’m most familiar with. My mom made it and now I like to make it. My husband likes that I make it too. It’s perfect for summer as it will stand up to a warm day, since it’s not made with a mayonnaise based dressing.
Speaking of the dressing, the dressing for this salad may not at first seem very appetizing, but trust me, it’s really tasty.