Lady and the Blog

* 6 cups chopped potatoes, unpeeled (about 1 1/4 pounds) – you should use red skinned with your version
* 6 strips of microwavable bacon (I suppose you could make real ones – if you want, I just didn’t have the time)
* 2/3  cup minced red onion
* 1 teaspoon extra-virgin olive oil
* 3 garlic cloves – diced
*  3 stalks of celery
* 2 tablespoons red wine vinegar
* 2 tablespoon dijon mustard
* 1/2 cup mayonnaise (I used grapeseed oil vegenaise though)
* Freshly ground pepper
* 1/2 lemon squeezed

Directions

Put the potatoes in a large pot; add water just to cover and season with 1/4 teaspoon salt. Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain and cool slightly.

Meanwhile, microwave the bacon. Follow the package instructions.

In a large bowl, combine all ingredients. Yes – it’s that simple.

The lemon is optional – I always like to add a little lemon to things.

And serve! I opted for chicken and string beans but potato salad works best with a heaping sandwich of goodness and a side of chips!

Do you have a recipe you’d like to share? Please send it along. I’d love an invite inside your kitchen.

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I came home from Virgina and was inspired to get cooking! Getting back to the basics – flour, sugar and fruit! Yes pl-ease.

Ingredients
Fruit:

* 6 ripe nectarines, about 1 pound
* 2 cups fresh blueberries
* 1 cup sugar
* 1 tablespoon instant tapioca
* 2 tablespoons unsalted butter, diced into small pieces, plus more for the pan

Cobbler Top:

* 1 1/2 cups all-purpose flour
* 1/3 cup sugar
* 2 1/4 teaspoons baking powder
* 1/2 teaspoon fine salt
* 6 tablespoons cold unsalted butter, diced into small pieces
* 1 large egg
* 1/2 cup heavy cream
* Serving suggestions: Vanilla ice cream or whipped cream

Directions

Position a rack in the middle of the oven and preheat to 375 degrees F.

For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges.

Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish.

Dot the top of the fruit with the pieces of butter.

For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl.

Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces.

Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.

Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler).

Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.

Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.

Thanks to the Food Network!

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