robot•jumping•rope

fabric scraps, pinking shears and glue sticks are all a girl really needs.

Last day of swimming lessons. YAY! We celebrated with lunch out. Yes, they picked McDonalds. That new mandarin orange salad thing wasn’t half bad, but then there’s not much I won’t eat there - “Super Size Me” just had me longing for hot fries, sadly.

More fun ‘n sunscreen at the public pool after lunch until just before the baby had a serious meltdown, then back home for “quiet time” (computer for mommy, books and tapes and coming out of their room every 7 minutes asking “is it over yet?” for kids, ).

Now to get dinner started (turkey tacos with honest-to-goodness homegrown tomatoes from the farmer’s market, peach and blackberry crisp for dessert) and pick up the Artiste from work.

On to the recipe.

This is one of two dishes that are no-fail, hands down winners at every potluck, picnic and church supper they attend. They both travel well, sit out for hours with no harm done and are easy and delectable.

I stole this one from a cookbook way back when and don’t remember the title now, so I can’t give credit where credit is due, but don’t let that stop you. Make it, enjoy it, warm or at room temperature.

___________________
red potato and green been salad with rosemary vinaigrette

scrub and cut into bite-size or 1″ wedges

• 8 new red/boiling potatoes

boil in salted water until just tender OR roast tossed in olive oil and coarse salt in a 425 oven (this is my preferred way, but boiling’s faster). Let cool slightly and put in large bowl.

add trimmed and cut into 1″ pieces, then boiled in salted water for 5 minutes

• about 2 lbs fresh green beans

blanche with cold water and mix with potatoes.

add sliced thin and left to soak in ice water 10 minutes, then drained

• 1 medium red onion

add

• 1/4 c. sliced kalamata olives

to finish, toss with vinaigrette and serve warm or cold - better the next day or after sitting to meld.

rosemary vinaigrette

in a blender mix

• 1 clove garlic (or more if you like. I like.)
• 1 T fresh rosemary (or more)
• 1/4 c. red wine vinegar
• 1/3 cup good quality olive oil
• salt and pepper to taste