oscar and i are at our favorite local grocery story, stocking up on some goodies. a variety of cheeses, cold cuts, olives, and a fresh baguette will make up the portion of our lunch today with a few sides homemade by yours truly. later in the post i’ll share one of my go-to potato salad recipes from my favorite cookbook guru The Barefoot Contessa. my mother loved her and bought every single cookbook written by Ina Garten. she faithfully gave me the latest edition hot off the press each christmas. i’ve yet to meet a recipe i didn’t love from the Contessa. each dish is so easy to make. and delicious?! my family will devour her rum raisin pudding in a matter of hours! my Contessa cookbooks were dog-eared from use and abuse (don’t you love those pages where a dollop of mayonnaise landed!) before we downsized and moved to san francisco. for the first time in my life i don’t have an abundance of bookcases to house my love of books! but back to fridays with oscar. our favorite german shepherd had a tiff with another dog this week on one of his walks with his dog-walker. it’s a new dog to the pack, a rescue dog with some abuse issues. you might be able to see oscar’s wound in several of the photos – on his left side. he’s healing nicely, but adding insult to injury his leash disintegrated in my hands last night on our walk. now we’re waiting for his bright and shiny new one to arrive from amazon.
oscar and i wish each of you a lovely weekend!
labels: skirt Banana Republic (similar here); sweater JCrew; boots Ralph Lauren; vest c/o Talbots; link bracelet JCrew (similar here); leather bracelet Stella and Dot (similar here); bangle Swarovski (similar here); belt Hermes
recipe courtesy of Ina Garten :
3 pounds small white potatoes
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
2006, Ina Garten, All Rights Reserved