I know, I know I'm a bit behind on the times. Lots of traveling, parties, gatherings, etc, etc... no more excuses! Had a next relaxing weekend; drinks, eats, friend filled! However, my Ipod Touch bit the dust (fell in a pool of water)! For all of you that know, I bring my ipod everywhere and plug it in everywhere including dinner parties, friends' houses, other peoples cars, I pretty much take it along with me everywhere and take over the music situation. The good news is that most people don't seem to mind and actually request my much loved playlists. But not anymore, ugh, I'm still in mourning as you can tell.
But Spring is almost officially over and the Summer bbq-ing can begin. Here are a few things I made/ate over the weekend and a recipe for a tri-colored potato salad with Blue Lake green beans and spring onions (adapted from Bon Appetit).
Tri - Colored Potato Salad
1 lbs red potatoes
1 lbs new potatoes
1 lbs purple potatoes
2 spring onions (sliced thinnly)
1/2 lb green beans
1/2 cup parmesan cheese
2 T dijon mustard
1/3 cup lemon juice
1/4 cup olive oil
Salt
Pepper
1. Cube potatoes in quarters and boil, then drain.
2. Blanch green beans and cut into 1" pieces.
3. Mix together dressing of mustard, lemon juice, and olive oil.
4. Toss potatoes, green onions, green beans, parmesan cheese and dressing.
5. Hold in fridge until chilled, then serve.
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