For my entire life, my mother has made what she called “Helen’s Potato Salad.” It was called “Helen’s” because she got it from her sister Helen. Aunt Helen calls it someone else’s potato salad, after the woman she got the recipe from. I have no idea where the recipe originated, or whose name really should be in front of it. So I’ve opted to call it Marinated Potato Salad since the biggest thing that makes this different from most creamy potato salads is the fact that it’s marinated in a delicious oil and vinegar mixture, like German potato salads are.
At any rate, this is basically the only potato salad I’ll eat anymore. Show me a goopy, mayonnaisey potato salad and I’ll gag a little, but this is perfect. Tangy and moist, with just a hint of creaminess from the smallest amount of mayonnaise. It’s, frankly, the perfect potato salad. At least in my world.
This garlic bread is something I’ve made for years, and is something always received with much rejoicing in our household. Behold! Mother has made garlic bread! Huzzah, huzzah! (Or something like that.)
My homemade garlic bread is – if I may boast – really good. Everyone scarfs it down when I make it. And it’s so simple, but people just don’t realize they can do it themselves! Sometimes people try to make garlic bread with garlic salt or powder, but that’s icky, if you ask me. The key to really good garlic bread is (quite obviously, really) using REAL GARLIC.
The only hard thing about this (now), is finding bread to use.
I spent the majority of my life convinced that I didn’t like asparagus.
36 years, to be exact.
I never realized that the whole problem was that I’d just never had them cooked properly until last year, when I was served some at a restaurant. They looked appealing, so I hesitantly hazarded a nibble. And then a bite. And then I scarfed down the lot of them.
Before then, I thought of asparagus as these limp, gray-green, stinky, bitter things. I’d always been served them when they’d been cooked to death – steamed or boiled for an eternity. Once I was served asparagus that had been boiled for 10 minutes, and then kept warm in an oven (thereby cooking them even more) for an hour!!! I can’t even get one bite down when they’re cooked like that.
But cooked like this? All tender, and bright green, and crisp, and sweet, with flavors of garlic and lemon and parmesan? They’re heaven. Absolute heaven.
Asparagus is now my favorite vegetable. As long as they’re cooked right. And I’m not really crazy about vegetables in particular! I make myself eat them because I know they’re good for me, but they don’t really float my boat, you know? But THESE…these things I could eat all day. I have some and immediately want more. I can’t get enough of them!
And that’s not it! My entire family feels the same way…EVEN THE KIDS. When I serve these, we all fight over who gets to finish them off. I am not lying. MY KIDS FIGHT OVER THE ASPARAGUS!! This is how good this recipe is.
They’re simple and ready in just 5 minutes!
Along with a bunch of other tasty, healthy treats, I made baked beans for Superbowl Sunday.
It was my daughter’s specific request, so how could I say no? My recipe is pretty much the same one my mother made while I was growing up, and it’s the bomb. If I do say so myself. If the only beans you’ve ever had is the kind that comes from a can, you owe it to yourself to make these. Not only is it delicious, it’s also fool proof: all you have to do is soak the beans, and then throw everything in a crock pot and leave it on all day. That’s it!
These beans are full of flavor and smell DIVINE while they’re cooking. They’ll drive you nuts waiting for them to be done.