Divorce after Twenty years together Community Group
I want to start something for those of us that were married for a long long time. I think that we face a little different issues than those who were dating for a few years or even married for shorter period of time. Being married for so long we have older children some have grandkids dealing with teenagers and their reaction to the divorice empty nesters dating after 40...
As I mentioned in Lycesq's journal, here's the recipe for some really kick-butt potato salad. This recipe is from an old issue of Southern Living magazine and I finally tried this dish! Ohmygosh I know it's fattening because it tastes so good! Enjoy!
BIG DADDY'S GRILLED BLUE CHEESE & BACON POTATO SALAD
Makes 8 servings Hands-on-Time: 30 min. Total Time: 1 hr. 5 min.
Grilling the potatoes is an easy-to-fold aluminum foil packet adds a subtle note of smoky flavor -- plus it makes cleanup a breeze!
3 lb. baby red potatoes, cut in half
2 T. olive oil
1 tsp. salt
1 tsp. freshly ground black pepper
1 cup mayonnaise
1/4 cup chopped fresh parsley
1/4 cup white balsamic vinegar*
2 tsp. sugar
2 tsp. Dijon mustard
1 cup thinly sliced red onion
4 oz. crumbled blue cheese
6 bacon slices, cooked and crumbled
1. Preheat grill to 350 - 400 (medium high) heat. Place potatoes in a single layer in the center of a large sheet of heavy-duty aluminum foil. Drizzle with olive oil; sprinkle with salt and pepper. Bring sides of foil over potatoes; double fold top and side edges to seal, making 1 large packet.
2. Grill potatoes, in foil packet, 15 minutes on each side. Remove packet from grill. Carefully open packet, using tongs, and let potatoes cool for 5 minutes.
3. Whisk together mayonnaise and the next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese and bacon.
* Balsamic vinegar may be substituted but will darken the color of the dressing.
BIG DADDY'S GRILLED BLUE CHEESE & BACON POTATO SALAD
Makes 8 servings Hands-on-Time: 30 min. Total Time: 1 hr. 5 min.
Grilling the potatoes is an easy-to-fold aluminum foil packet adds a subtle note of smoky flavor -- plus it makes cleanup a breeze!
3 lb. baby red potatoes, cut in half
2 T. olive oil
1 tsp. salt
1 tsp. freshly ground black pepper
1 cup mayonnaise
1/4 cup chopped fresh parsley
1/4 cup white balsamic vinegar*
2 tsp. sugar
2 tsp. Dijon mustard
1 cup thinly sliced red onion
4 oz. crumbled blue cheese
6 bacon slices, cooked and crumbled
1. Preheat grill to 350 - 400 (medium high) heat. Place potatoes in a single layer in the center of a large sheet of heavy-duty aluminum foil. Drizzle with olive oil; sprinkle with salt and pepper. Bring sides of foil over potatoes; double fold top and side edges to seal, making 1 large packet.
2. Grill potatoes, in foil packet, 15 minutes on each side. Remove packet from grill. Carefully open packet, using tongs, and let potatoes cool for 5 minutes.
3. Whisk together mayonnaise and the next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese and bacon.
* Balsamic vinegar may be substituted but will darken the color of the dressing.
Sounds good. I'll have to try it...
Thanks...........
Timeman
10 large russet potatoes – wash potatoes, pierce with fork and boil about 40 minutes - stick with a fork to see if tender. If not, keep boiling and checking in 10 minute increments. When cooked, remove from water, place on pan and cover with towel to cool down. Once cooled down (but still warm), peel and dice into 1/2 " to l" pieces.
l dozen eggs - bring water to boil and boil about l5 minutes - remove from water, cool down, then remove shells.
Dressing mixture - use about 6 cups mayonnaise, add one cup mustard, l tablespoon paprika, 1 1/2 teaspoons salt, 1/2 teaspoon pepper. Mix well. Slice eggs one way, then the other way in egg slicer so they are diced. Add to mayo mixture.
Pour egg-mayo mixture over potatoes while still warm and mix well.
Add 5 green onions - both white and green parts (washed and chopped), 4 spears celery (washed and diced into 1/4" pieces), 5 sweet pickles (diced) and mix well. Refrigerate.
Kathi -here it is!