I haven't written in a month. So sue me. Finally my guilt got the better of me. In my defense, my life is about to flip flop. Within the next month, I will be done with my year of AmeriCorps*VISTA service, I will be married, and I will be going back to school for the first time in years. My stomach is literally turning as I type. Food hasn't been appetizing for a few weeks. This is too much for this lady to handle.
Everybody asks about the wedding. Even talking about it is getting exhausting, so forgive me if I don't provide lots of details today. I'll make it up to you after August 1st, by writing a small book full of pictures and posting it here. I'll make sure to include pictures of food too - of course.
Other than the constant state of shock/denial that I find myself in (oh sense of humour, how long ago did I lose you? Come back soon), not much has been happening here. I did, once again from a sense of guilt, complete June's Daring Kitchen's Cooking and Baking challenges.
June's Daring Cooks' Challenge is a healthy potato salad. Sad though it may seem, I have never had potato salad. Mostly because it looks like a mystery dish full of veggies I may or may not like. This one is a far cry from your typical potato salad but it is still tasty. In small doses. The dill becomes a little overwhelming.
Healthy Yogurt and Dill Purple Potato Salad
2 lbs of those cute, small, purple potatoes
1/2 orange bell pepper, diced
1/2 red bell pepper, diced
3 tbsp fresh dill
1 cup Greek yogurt
1 tsp salt
Juice from 1/2 lemon
- Clean, dice (in large chunks) the purple potatoes. Place in a pot of boiling water until just cooked, but still somewhat firm (about 20-30 minutes). We aren't making mashed potatoes after all, so we want them to keep their shape. Drain and let cool.
- Meanwhile mix dill, yogurt, salt, and lemon juice in a large bowl. Add bell peppers.
- Once potatoes have fully drained and cooled, mix with sauce. Place in refrigerator and allow to cool thoroughly before serving.