My husband is amazing. He is incredibly kind, thoughtful, and considerate. He takes the time to listen not only to me, but to our daughters, and everyone around him, and his puts time and effort into being a better person, better father, and better husband every day. He is my inspiration, my strength, and my favorite person. I am so happy I get to celebrate him on Father’s Day for being the most incredible father I have ever seen. He notices so many things about our daughters every day and takes the time to celebrate them with them. He takes joy in the small things, and shows how much he loves his girls each and every day. Happy Father’s Day AGW! Your ladies love you.
Because we love my husband so much for his birthday, instead of cake (which my daughters and I wanted) we made him this chocolate peanut butter cup slab and decorated it. This recipe is from the BraveTart cookbook, which you should all get.
For Father’s Day we celebrated early, and we will celebrate again later as my husband will be out of town on the actual day. My 3 year old LOVES to celebrate things right now so it’s super fun to make a big deal every chance we get. We like to make yummy food, the girls make cards, and we eat outside. She thinks eating outside is the absolute height of indulgence. When my husband gets back from his trip we will do all those things. Possible Father’s Day celebration food…
Summer decided to stop by this week on the East Coast and it’s been hot! I hope it isn’t a preview of real summer; I’m not someone who enjoys the heat. However, now that that it has calmed down to seasonably warm I am a happy lady. It is perfect outside for picnicking and barbecuing. We just had our first family cookout last night. It was lovely! The girls played and ate a bit and my husband and I both got to sit and eat a leisurely dinner. I made this yummy potato salad and had veggie burgers on the grill.
This potato salad is a riff off of a very classic potato salad. I used J. Kenji López-Alt’s recipe from his cookbook The Food Lab. I amcompletely slightly obsessed with Kenji, or as I call him, my BFF. The idea of using science and the actual scientific process to make better food is my happy place. Not a place I use myself, but one I like to read about. Anyway, I digress. He has some super tricks and I have used them as well as most of his recipe for potato salad. I hope you enjoy.
This doesn’t make a very large batch, a side for maybe 4 people. It is easily doubled or tripled for a crowd.
Vegan Potato Salad
Adapted from The Food Lab cookbook
1 1/2 pounds russet potatoes, peeled and cut into 3/4 inch cubes
2 tsp sugar
4 tsp white vinegar, divided
1 rib celery, finely diced (about 1/4 cup)
2 TBL finely minced red onion
1 scallions, green parts only, thinly sliced (optional)
2 TBL fresh parsley leaves, washed and minced (optional)
2 tsp whole grain mustard (more or less to taste)
1 tsp dijon mustard
1/3 cup vegenaise or other vegan mayonnaise
Fresh ground black pepper
Place cubed potatoes in a large saucepan, cover with water to 1″ above teh potatoes.