Work stuff: Despite all indications to the contrary, it's going well enough not to give me headaches. Heck, so well that I've been getting fed at work (garlic nan today! yum!) and the boss lady is, oddly but sweetly, going to buy me face cleanser stuff because she feels like it. Oh, and I still don't have to wear my shoes. That's a bonus. (and so far I've exceeded every expectation on the work-front side and continue to feel like the dynamite girl - probably a little self-indulgent, but it's summer, so I'm pretending that I deserve it)
On the home front: A new shipment of tools came from Neil's grandfather today. Even though he wasn't supposed to, he went out and bought a brand new socket set and metric wrenches. And odd size pliers because you never know when you might need them. We're lazy about cleaning, but we're not that dirty.
And, for those of you who want to try something new, here's a recipe for a summer salad I made the other night. It sounds super heavy, but the dill lightens it, and if you have it with a side salad it's frigging fabulous.
Kate's Prosciutto Dill Potato Salad
(it sounds complex, but it's REALLY worth it)
4 medium sized red potatoes, cleaned and cut into bite size pieces
2 green onions, chopped
1 tablespoon olive oil
4 sprigs fresh dill
3 sprigs fresh rosemarry
1/4 lb prosciutto
+ Garlic Aioli (see below)
1. Make potatoes (put in sauce pan, cover with water, drop in a dash of salt and bring to a boil. Let boil about 10 minutes, or until you can pull out a piece of potato and stick a fork through it. Set aside to cool)
2. Chop your onions, dill & rosemarry (but keep 'em separate). Mix half of these (you don't have to be exact) into 1 1/2 cups of the garlic aoli. Set aside.
3. Tear apart the prosciutto so it's in bite-size pieces or smaller
4. Put 1 tablespoon olive oil into frying pan on medium-high heat. When warm add in the onions and prosciutto. Mix/toss/stir until the onions become translucent. Then it's done.
5. In a large mixing bowel, combine potato, prosciutto & onions, and your herb-y aioli. Toss, lightly! If you toss too hard, your potatoes will become mashed potatoes, which is good, but ... NOT the same thing.
6. Then mix in the rest of the herbs.
7. Taste ... if you want it more flavor, add more aioli
Now, if you're like me (because I am an impatient girl), you'll eat it warm. However, it does taste great if you refridgerate until cool (you can even leave until the next day...) And enjoy!
2 cups mayo
7 cloves of garlic
1/3 cup olive oil
Put your garlic in a food processor, chop finely. Add in olive oil, and blend until they're mixed -- at least half a dozen pulses. Add in the mayo a 1/4 at a time, with three or four pulses in between each addition. Then turn on high and blend until everything smooths out. You'll still have fine lumps of garlic, but not much. (Can be made 2 days beforehand, and since it makes 2 1/2 cups, you can use it for something else, like salmon! later)
Tonight I'm going to a market-study session that's going to actually pay me $125 for my services for a couple of hours, and then off to have mojitos with tx_cronopio and celebrate Joss' birthday with a vewing of Serenity! Hee. Who needs Friday with a Thursday like this?