Last weekend, 2.0 and I hosted the 2nd Annual Cat Farm BBQ. It was the bomb. We invited my family, 2.0’s family, and The Rutherfords. We invited The Rutherfords expecting that they wouldn’t actually show up. Imagine our faces when they were the first to arrive.
I learned a couple of things last weekend:
- cooking for 15 people is an exercise in time management,
- taking photos for your blog when cooking for 15 people is nearly impossible, and
- taking photos when your sister and 2.0 are around is stupid.
Almost every picture from the four recipes that I plan to share with you in coming days is crap. I’m not saying that my photos aren’t normally crap, but these particular photos are of Full Scale Crap. Rushed, blurry, some with my sister’s hands in them…
Speaking of crappy photos, I’ve got some news. My brother, who is disgustingly talented with a camera, bought a new, fancy Canon 7D this week. The prices are better here in Canada, so I got to witness the whole event. And guess what else? I am now the proud owner of my brother’s Canon 20D. It’s several years old, but the perfect starter DSLR for yours truly. I’m so, so excited. Like, pee in your pants excited. My pictures might still look like crap, but now they’ll be fancy crap with adjusted aperture and shutter speeds. I’ll continue to squirrel money away for a shiny, new, bells and whistles kinda camera down the road, but in the meantime I’ve got a wonderful new toy to play with.
This potato salad recipe has been handed down to me by Rosie Beaucoup. It’s one of those classic potato salads – nothing fancy or unexpected. I don’t like unexpected in my potato salad. Its perfection is in its simplicity, and it is extremely popular at gatherings. If you would like to be popular at gatherings, you could bring some of this potato salad with you. Alternatively, you could take your top off.
Thanks, Adopamop, for the wonderful camera. It’s the Girth Burger of a lifetime.
You’ll see that this recipe is light on specifics – it’s highly adjustable to taste. I’d use 1-2 potatoes per guest, enough mayonnaise to lightly coat everything, and adjust seasonings according to your preferences.
. . .
Beaucoup Potato Salad
recipe: adapted slightly from Rosie Beaucoup
For the salad:
- potatoes, diced and cooked until fork-tender – about two potatoes per person
- 3-4 hard boiled eggs
- 2 stalks of celery, diced
- 2 carrots, diced
- 1 large onion, diced
- 1 green or red or yellow or orange sweet pepper, diced
- a bit of diced radish (optional)
For the dressing:
- mayonnaise – enough to coat the vegetables well
- salt (to taste – just a wee bit is recommended)
- black pepper (to taste)
- 1-2 teaspoons dry mustard (adjust to taste)
- a tad of dry dill (optional)
- a tad of red cayenne pepper (optional)
- paprika dusted over top of the bowl as a decorative garnish
Combine the salad ingredients in a large bowl.
Mix in the dressing ingredients.
Chill until ready to serve.