First-Purple Potato Salad (original recipe is at allrecipes.com)
2 1/2 pounds red potatoes
2 tablespoons red wine vinegar
1 tablespoon olive or vegetable oil
1 tablespoon Dijon mustard
1/2 teaspoon dried basil
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup plain yogurt
1/4 cup sour cream
1 teaspoon garlic salt
3/4 cup chopped red onion
1/2 cup diced celery
4 bacon strips, cooked and crumbled
2 hard-cooked eggs, chopped
I chose this recipe, because I liked the idea of using yogurt (and a little bit of sour cream) to substitute for the usual mayo, which I'm sure I could do for any potato salad. I used vanilla yogurt, because that's what I already had and it worked out fine. I also wanted to try a potato salad that uses red wine vinegar, as I had never heard of that before. The purple potatoes I used made the salad look very pretty!
Next: Creamy Succotash
This dish was the star of the evening and I could have eaten it all night! It's funny, because I usually think of succotash as a nasty dish, as it's usually just a can of corn and a can of lima beans heated together in a very unappetizing way, but this version uses a little bit of cream, thyme, and bacon and this makes all the difference.
4 ounces thick sliced bacon, cut into 1/2-inch pieces
1 medium onion, cut into medium dice
1 (10 ounce) package frozen baby lima beans
Salt and freshly ground black pepper, to taste
1 (10 ounce) package frozen sweet corn
1/2 cup heavy cream
1 1/2 teaspoons minced fresh thyme leaves
2 teaspoons snipped fresh chives
1.Fry bacon over medium-high heat in a Dutch oven until crisp, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
2.Pour off all but 2 Tbs. of the bacon drippings. Add onions; saute until tender, about 5 minutes. Add lima beans, 1/2 cup water, salt and pepper, and bring to a boil. Reduce heat and continue to simmer, covered, until partially cooked, about 5 minutes. Add corn, cream, and thyme; return to a simmer, and warm until vegetables are fully cooked and cream doesn't pool, about 5 minutes longer. (Can be refrigerated at this point up to 2 days ahead.)
3.When ready to serve, stir bacon and chives into warm succotash. This recipe doubles easily. (I didn't use chives...)
Succotash has never tasted so good! Seriously, this was almost orgasmic!
I was also happy Wednesday when I did my first In Our Own Voice (IOOV) presentation at Charis Books with Ashley Smith from Overcoming Schizophrenia. It was a great experience. At first, I was pretty nervous, mainly for the fact that it was my first time doing the presentation, but soon Ashley and I settled into an easy rhythm, taking turns at sharing aspects of our story and answering questions from the audience. I was really glad that we were able to get a good dialogue about mental illness going. Through the dialogue, we able to find out that there are some commonalities between people with mental illness and those who do not-almost everybody has to take a medication of some kind and everybody has to figure out coping skills for stress. Stress affects everyone and that is a good thing to remember-we all need to take care of ourselves, which is sometimes hard to do in our always-on-the-rush society. The best thing about the presentation was that I truly felt empowered by the end. By speaking about my experience with mental illness, I am saying to my community that I am not ashamed about this part of myself. Also, I have talked with many people about their perception of the event and I know that I have made a positive change in this world for other people. Using my traumatic experiences to help others is incredibly empowering and special.
Several other good things are happening in my life right now, but I do not want to write about them just yet. I will say that I feel as if my hard work is finally paying off and I am extremely grateful. I feel blessed.
In what way are you blessed or feel empowered? Or, what's your favorite kind of potato salad?