And you know what Memorial Day means…cookouts. Grilling. Paper plates and yard games. I think food somehow always tastes better outside, don’t you?
One thing you definitely can’t be without during your cookout extravaganza is some really good potato salad. I discovered this version in a mayonnaise commercial a few years back, and it rapidly became my favorite. Red potatoes, Dijon mustard, green onions, and fresh oregano. Yum.
It’s so easy to make, so let’s put the potatoes on to boil and get ready for a great Memorial Day!
What an interesting blog—and something of a challenge for me, an Indian food rookie! Looking through the pages and pages of recipes, mostly for things I had never previously heard of, was a real education for me. I mean, my Indian food experience is fairly limited to the most common of dishes: naan, various kinds of masala, jalfrezi…
Let’s just say I spent a lot of time looking up Indian food terms on Google as I browsed the blog.
I landed on a dish called Dhingri Mutter, which means mushrooms and peas. One of the things that drew me to this dish is that it seemed like something I could easily make at home without buying too many exotic ingredients that would later go to waste. It also looked really healthy, and reminded me of a favorite Indian dish that I’ve been meaning to make for a while, Navrattan Khorma. Both are made with a fresh tomato-onion paste and yogurt sauce; the main difference is in the vegetables included. Since I’m not a huge fan of peas, I decided to expand this dish to include a few other vegetables as well, making it even more similar to the khorma I enjoy so much. I hope I didn’t compromise the integrity of the meal too much by tinkering with the ingredients! All I know is that I sure enjoyed it.
So. I’ve been completely AWOL lately. I’ve been a bit distracted, what with starting a part-time job as a German teacher, finishing up my semester at grad school, and BEING FOUR AND A HALF MONTHS PREGNANT!
Thought I’d slip that in there 🙂
My pregnancy so far has been rather delightful. I fell into that lucky group of women who didn’t suffer from morning sickness or any other major pregnancy maladies. Now I’m into my second trimester, and none of my clothes fit. Less delightful.
The one setback I’ve had is a complete lack of interest in spending any time in the kitchen. Of course, I still want to eat all the time, but cooking and baking have seemed like a hassle…especially since I just want to eat the same things all the time (not really conducive to blogging, right?). I’m particularly obsessed with sandwiches…preferably ones that come in Subway wrappers.
But here I am, ready to step back into blogging! And today I come bearing cookies that are semi-healthy and super delicious: trail mix cookies, adapted from the Joy the Baker cookbook.
When I was growing up, trail mix was something reserved only for car trips down to Florida. I think my dad made his own mix from the bulk bins at Ukrops, and it usually emphasized things like pretzels and yogurt-covered raisins. Much to my parents’ dismay, I hate raisins but love yogurt covering…and on most of these car trips I picked all of the yogurt-covered raisins out of the trail mix and left a little pile of dead raisins on the seat next to me. Kind of gross, yes. But who really likes raisins, anyway?