Summer months are not so conducive to bloggery. More so, the hot months are best used out of doors, in parks or on porches, drinking iced beverages and eating picnics. And growing green things. None of which call for a computer, as evidenced by my lack of posts. Further evidence:
Exhibit A: Nasturtiums.
Edible petals that I have, thus far, preferred to look upon in their red and green backyard patch. Rather than eat them, that is.
Exhibit B: Strawberries.
Less sweet than their supermarket brethren, the flavor in these small berries is richer and redder off the vine than out of plastic.
Exhibit C: Picnic Food.
Tempeh Bacon Pocket Sandwiches
with Romaine Lettuce, Tomato, & Avocado
Spring Potato Salad
(pictured on the table, but taken
with some evening sun on the porch.)
Spring Potato Salad
8 medium red potatoes, cooked and cubed
1 bunch radishes, roughly chopped or quartered
2 stalks celery, trimmed and chopped
2 dill pickles, chopped
12 oz. firm tofu, crumbled
3/4 cup tofu mayo (Vegenaise!)
3 tablespoons yellow mustard
1 teaspoon celery seed
1 teaspoon dried dill
1/2 teaspoon paprika
small handful fresh parsley, chopped
salt & pepper
Mix the Vegenaise, mustard, celery seed, dill, paprika, parsley, and salt and pepper to taste. Mix in the tofu and then toss with the remaining ingredients. Chill a few hours or overnight.
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