If You Ever Wondered Why Your Boxes Arrived So Mangled...

Ben took these photos at the National Zoo today and he thought of the title too. Hope you enjoy them. May God bless you!

Sinister Cat

Although she's really quite a nice cat... don't you think she has the sinister glare down pat? Hope this makes you smile! Photo by Ben.

Our Yard Today

Here are some photographs Ben took of flowers in our own yard. Hope you enjoy them. May God bless you!

Happy 4th of July!

We wish you & those you love a happy & safe 4th of July weekend! Photo above from our most recent trip to the U.S. National Arboretum. Recipies below from www.cooksillustrated.com. May God bless you!!!

American Potato Salad
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Written: Jul 2004

All-American Potato Salad Note that this recipe calls for celery seed, not celery salt; if only celery salt is available, use the same amount but omit the addition of salt in the dressing. When testing the potatoes for doneness, simply taste a piece; do not overcook the potatoes or they will become mealy and will break apart. The potatoes must be just warm, or even fully cooled, when you add the dressing. If you find the potato salad a little dry for your liking, add up to 2 tablespoons more mayonnaise. Serves 4 to 6
2 pounds russet potatoes (3 to 4 medium), peeled and cut into 3/4-inch cubes table salt 2 tablespoons distilled white vinegar 1 medium rib celery , chopped fine (about 1/2 cup) 2 tablespoons minced red onion 3 tablespoons sweet pickle relish 1/2 cup mayonnaise (see note) 3/4 teaspoon powdered mustard 3/4 teaspoon celery seed 2 tablespoons minced fresh parsley leaves 1/4 teaspoon ground black pepper 2 large hard-cooked eggs , peeled and cut into 1/4-inch cubes (optional)
1. Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes. 2. Drain potatoes and transfer to large bowl. Add vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes. 3. Meanwhile, in small bowl, stir together celery, onion, pickle relish, mayonnaise, mustard powder, celery seed, parsley, pepper, and 1/2 teaspoon salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve. (Potato salad can be covered and refrigerated for up to 1 day.)

Garlicky Potato Salad with Tomatoes and Basil When testing the potatoes for doneness, simply taste a piece; do not overcook the potatoes or they will become mealy and will break apart. The potatoes must be just warm, or even fully cooled, when you add the dressing. If you find the potato salad a little dry for your liking, add up to 2 tablespoons more mayonnaise. Serve 4 to 6
2 pounds russet potatoes (3 to 4 medium), peeled and cut into 3/4-inch cubes table salt 2 tablespoons distilled white vinegar 1 medium rib celery , chopped fine (about 1/2 cup) 2 tablespoons minced red onion 1/2 cup mayonnaise (see note) 1 medium clove garlic , minced or pressed through garlic press 2 tablespoons fresh parsley leaves , minced 1/4 teaspoon ground black pepper 2 large hard-cooked eggs , peeled and cut into 1/4-inch cubes (optional) 1/2 cup coarsely chopped fresh basil leaf 1/2 pint cherry tomatoes , halved (about 1 cup)
1. Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes. 2. Drain potatoes and transfer to large bowl. Add vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes. 3. Meanwhile, in small bowl, stir together celery, onion, mayonnaise, garlic, parsley, pepper, and 1/2 teaspoon salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour. Just before serving, add basil and tomatoes; serve. (Potato salad can be covered and refrigerated for up to 1 day.)

Make-Ahead Potato Salad For a Crowd This recipe can easily be doubled. If only celery salt is available, use the same amount but omit the addition of salt in the dressing. When testing the potatoes for doneness, simply taste a piece; do not overcook the potatoes or they will become mealy and will break apart. The potatoes must be just warm, or even fully cooled, when you add the dressing. If you find the potato salad a little dry for your liking, add up to 2 tablespoons more mayonnaise. This variation of our All-American Potato Salad was published in our cookbook The Best Make-Ahead Recipe. Serves 10 to 12
5 pounds russet potatoes (about 9 medium), peeled and cut into 3/4-inch cubes Table salt 1/4 cup distilled white vinegar 2 cups mayonnaise (see note) 2 medium ribs celery , chopped fine (about 1 cup) 1/2 cup sweet pickle relish 1/3 cup minced red onion 1/4 cup minced fresh parsley leaves 1 1/2 teaspoons celery seed 1 teaspoon powdered mustard Ground black pepper 4 large hard-cooked eggs , peeled and cut into 1/4-inch cubes (optional)
1. Place the potatoes in a large Dutch oven and cover by 1 inch of water. Bring to a boil over medium-high heat. Add 1 tablespoon salt, reduce the heat to medium, and simmer, stirring occationally, until the potatoes are tender (a paring knife can be slipped into and out of the center of the potatoes with very little resistance), about 8 minutes. 2. Drain the potatoes in a colander and transfer them to large bowl. Gently stir in the vinegar and let stand until the potatoes are just warm, about 20 minutes. 3. Meanwhile, stir together 1 cup of the mayonnaise with the celery, pickle relish, onion, parsley, celery seed, dry mustard, 1/4 teaspoon pepper, and 1/2 teaspoon salt in a small bowl. 4. Using rubber spatula, gently fold the mayonnaise mixture and eggs (if using) into the potatoes. To Store: Cover tightly with plastic wrap and refrigerate for up to 2 days. To Serve: Let the salad stand at room temperature about 1 hour. Gently fold in the remaining 1 cup mayonnaise and season with salt and pepper to taste. To Serve Right Away: Stir all of the mayonnaise into the potatoes in step 4, cover tightly with plastic wrap, and refrigerate until chilled, about 1 hour.