G and I had the idea to take the van on a road trip in a circle around the country. So we bought a map and started planning the drive. Holy Toledo (NOT one of our destinations) we’d never have time to actually get OUT of the van if we did this. Not only that but our plan had us passing through the deep south in late July. You can FORGET THAT!
We decided I’d fly east with the kids and see everyone we could while we were there. We’d meet G later on.
Christina: Thank god for Jet Blue and its TVs! Keep these kids off my BACK.
M knows "Real Housewives of Orange County" is not appropriate for a 7 year old.
You can take a picnic, lawn chairs and drinks to Stewart Park from 5-7 to hear live music. It’s REALLY fun and takes care of Sunday dinner/entertainment if you have little ones. This year they have added food trucks too in case you want to take it easy re: shopping, cooking & lugging dinner that inevitably no one will eat anyway.
WHERE: Stewart Park (where 28th turns into Stewart by 10 FWY in Santa Monica.
WHEN: Sundays in August 5-7PM
WHAT: Live music (This week: Cats with Class) & food trucks (This week: Dogtown Dogs & Sweet Lucie’s Organic Ice Cream.)
BRING: Picnic blanket, chairs & beverages (Both discrete & non-discrete types…)
There is a play structure just next to the stage so kids will be doubly or triply entertained!
It’s getting HOT and making pasta every night is killing me. I’ve been trying to branch out to more salads now that it’s summer.
Pre-tofu
This is a really tasty dish to take to a cookout! For those of you who are convinced that potatoes are inherently EVIL in their white starchiness – this salad’s for you. **Also great for mayo haters.**
All you need:
4 small pink or red-skinned potatoes, unpeeled, quartered
large handful of green beans, trimmed and sliced into 1″ pieces
2 TBSP coarse mustard
2 TBSP red wine vinegar
Olive oil
1/2 tsp sugar (or agave nectar)
Salt
1/4 c chopped dill (use dry dill if that’s all you have – about 2 TBSP)
1 small leek, trimmed and thinly sliced
6 stalks celery, trimmed & diced
1 cucumber, unpeeled, seeded and diced (I peeled mine – whoops!)
1 TBSP fresh chives
OPTIONAL: 6 oz baked or extra firm tofu cut into small cubes
This is definitely a chopping intensive salad but more special than the old mayo-laden potato salad I grew up with. [And I like mayo!]
First, set water to boil for your taters. Once it’s boiling, they need to cook until just tender. This should take about 10 mins. Set your timer for 9 minutes so you can toss in the green beans for the last 30 seconds. You just want them to turn bright green. Then drain the potatoes & beans.
Make your dressing: in a small bowl, combine 1 TBSP olive oil, the mustard, vinegar, sugar & salt. Whisk together. Taste & adjust to your liking!
Heat about a TBSP of olive oil in a skillet over medium-high. Add the chopped dill, add a few pinches of salt
and add the leeks.
Saute for about 5 minutes, stirring occasionally.
In a large bowl (because of time constraints I usually go right into a large lidded container!) combine the potatoes, green beans, celery, cucumber, chives and half of the leek with most of the dressing. Toss gently, taste and add salt as needed. Serve with remainder of leek and dressing atop. Serve chilled or at room temperature.
OPTIONAL: Not every uses/is comfortable with tofu but it adds a benign presence of protein to this salad and is virtually unnoticeable. I bought a block of organic tofu at Trader Joe’s. Before I even boil the potatoes I drain the tofu, wrap it in a paper towel and place in a kitchen towel with my cast iron skillet on top. The presses the extra water out of the tofu so that it can absorb the flavors of the salad dressing. Press it for about 30 minutes if you think of it. Then dice it and add to salad. Try it this once time if you have never used tofu before! (Or don’t!)
This salad is a very pretty dish to take to a summer cookout/party.
Pre-tofu
Maddie ate a small bowl of it before dinner. Bea spit the potato out.
Bright, pretty summer salad that takes potato salad to a new level!
Ingredients
4 small pink or red-skinned potatoes, unpeeled, quartered
large handful of green beans, trimmed and sliced into 1″ pieces
2 TBSP coarse mustard
2 TBSP red wine vinegar
Olive oil
½ tsp sugar (or agave nectar)
Salt
¼ c chopped dill (use dry dill if that’s all you have – about 2 TBSP)
1 small leek, trimmed and thinly sliced
6 stalks celery, trimmed & diced
1 cucumber, unpeeled, seeded and diced (I peeled mine – whoops!)
1 TBSP fresh chives
OPTIONAL: 6 oz baked or extra firm tofu cut into small cubes
Instructions
First, set water to boil for your taters. Once it’s boiling, they need to cook until just tender. This should take about 10 mins. Set your timer for 9 minutes so you can toss in the green beans for the last 30 seconds. You just want them to turn bright green. Then drain the potatoes & beans.
Make your dressing: in a small bowl, combine 1 TBSP olive oil, the mustard, vinegar, sugar & salt. Whisk together. Taste & adjust to your liking!
Heat about a TBSP of olive oil in a skillet over medium-high. Add the chopped dill, add a few pinches of salt and add the leeks.
Saute for about 5 minutes, stirring occasionally.
In a large bowl combine the potatoes, green beans, celery, cucumber, chives and half of the leek with most of the dressing. Toss gently, taste and add salt as needed. Serve with remainder of leek and dressing atop chilled or at room temperature.
OPTIONAL: Not every uses/is comfortable with tofu but it adds a benign presence of protein to this salad and is virtually unnoticeable. I bought a block of organic tofu at Trader Joe’s. Before I even boil the potatoes I drain the tofu, wrap it in a paper towel and place in a kitchen towel with my cast iron skillet on top. The presses the extra water out of the tofu so that it can absorb the flavors of the salad dressing. Press it for about 30 minutes if you think of it. Then dice it and add to salad. Try it this once time if you have never used tofu before!
Who’s hot? Seems heat waves have been rolling across the country all summer. I’m BURNING UP!!
Actually, it’s a cool 73 degrees here. Sorry to mess with you East coasters. We don’t call ours the BEST Coast for nothing.
Watch: now we’ll have an earthquake or something.
Anyway, during our 2 hot days last week. (Sorry, couldn’t resist.) I got sicka drinking tepid water out of my battered old Camelbak. And it was way before 5 so I had to think fast.
How about a refreshing iced tea?
People, this is so easy. So yummy. So refreshing & with just a touch of caffeine to get you over that late afternoon hump.
You can get all you need at Trader Joe’s (or any old grocery store.)
You need:
- green tea
- mango nectar (juice)
- fresh mint (OPTIONAL)
- ice cubes (not pictured – but I know you’ve seen them before)
I use a large saucepan to boil my tea water. When it’s JUST ABOUT boiling, turn off the heat. Dunk in the tea bags & steep for 3 minutes MAXIMUM.
This is something I just learned – green tea will tend toward bitter if you steep it too long.
Then I just let it cool on the countertop. I usually make it the night before. When it’s cool, I put the whole saucepan in the fridge overnight. In the morning I pour it into my glass Pyrex pitcher & keep it chilled.
Measurements are by eye. I add mango nectar to that pitcher until it’s almost full. I then pour myself a glass over ice and taste it. Then stir the rest with a spoon, adding more nectar if it needs it.
I don’t like it too sweet – just a hint of sweetness. I think I add 2-3 cups of juice to the tea.
You can also crush some mint leaves & drop them in if they don’t bug you when you’re drinking.
Refreshing & a little more special than water or a bottled drink.
