Well springtime is hitting, the farmers market is abundant and the sun is shimmering between testy clouds. I call to those clouds asking them to stay just a bit longer . . . Lengthen your visit dear-one and spread your cool moist air over this valley and beyond. But the clouds will not have a chance to heed, as the sun's rays will deepen with determination, until not a speck of moister wants hold on this dry land . . . Alas. But enough of that, snap peas, new potatoes, lettuce, dates and my beloved Ahi were waiting at the stands this morning, and this evening I prepared the following . . .
Potato Salad with mayonnaise, olive oil, dijon mustard, green onions, salt and black pepper . . .
Don't tell anyone how easy it is, or they're likely to think your lazy:
In a pot combine and bring to a simmer:
1 lb. frozen corn
2 cups water
1 tablespoon better than bouillon
(If your gluten free be sure to buy the gluten free option)
Mix separately until smooth then add
whisking well so there are no lumps:
1/2 cup heavy cream
1 tablespoon potato flour
Serve with salt and black pepper.
And seared Ahi with tartar sauce.
I'd never made tartar sauce before, but it was way more basic than I had expected:
1/2 cup mayonaise
1/2 cup chopped pickle
1 lemon squeezed
1 tablespoon agave
salt and pepper to taste
P.S. The snap peas went into the green salad ~ Marica