Wednesday, November 19, 2008
Thankful for Mom's Tasty Cooking
With the American Thanksgiving holiday arriving next Thursday, it is time to reflect on the many things that we can give thanks for in our lives. Ivy of Kopiaste...To Greek Hospitality is currently hosting a blog event, Time to be Thankful, which celebrates this theme and is a continuation of the focus on hunger awareness showcased last month on World Food Day (October 16).
As a food blogger, I am certainly thankful that I and my family and friends are not hungry and that we have such a bounty of food from our markets and gardens. Ivy's event gave me the extra impetus to make a donation at the Hannaford Supermarket when I was waiting in line yesterday. Hannaford has $10 boxes which contain non-perishable items that represent a meal for a family of four that are donated to area food banks. You receive a $50 coupon book when you check out as an added bonus, so if you live in the Capital District you may want to look into this easy way to help out our local community at a time when many folks are financially hurting.
I am also thankful for my Mom, Carol, who has always supported me throughout my life and given advice, comfort, and wisdom whenever I have needed it. Mom's the reason why I love to putter around in the garden and has passed on her love of nature, art, books and animals on to me. She is always eager to try out some new gluten-free recipes since my husband entered Planet Celiac and has to avoid wheat, barley and other forms of gluten for his health. I am submitting Mom's refreshing potato salad recipe for A Time to be Thankful as one way of saying thank you to my cool Mom.
Mom's Red Potato Salad
2 lbs. red potatoes, eyes cut out, but skins left on, cut into 1/2 inch chunks
2 Tbsp. minced sweet onion
3 Tbsp. pickle relish or minced pickles (I used my bounty of garlicky refrigerator pickles that are starting to go soft)
3-4 stalks celery, finely chopped
3 Tbsp. parsley, minced
1 cup mayonnaise
Juice of 1/2 lemon
1 tsp. salt
1 tsp. black pepper
1 tsp. sugar
Boil up your potatoes and eggs until done (about 15 minutes). Let cool, then chop up in medium size bowl.
Add onion, celery, pickle relish,and parsley and blend well. Season with lemon, salt, pepper and sugar. Add mayonnaise and blend well.
Cover and chill at least 1 hour before serving. Sprinkle on paprika on top. Enjoy!
Ivy's Time to Be Thankful event ends today and she will be posting a roundup in the next day or so, so be sure to go to her blog and see all the deliciousness.