I’m a big fan of Sunday. The house gets cleaned, I don’t feel guilty about napping, and I spend most of the day cooking for the week (or in this case, for the day).
I spent the morning blaring The Velvet Underground and cleaning the garage. I found a small family of beetles and because I didn’t know any better immediately thought they were cockroaches. I sent a picture to Jef (@urbpan on Twitter) who identified them as common house beetles and sent me some of his livejournal posts about similar beetles. Apparently they’re totally harmless predators. I wonder if they were feasting on the beetles and spiders that hung out in our garage?
After cleaning the garage, I made grain-free banana bread, dry rubbed some t-bone steaks, made olive oil mayo and potato salad. I then helped Scott learn how to power clean (which as I explained on Fitocracy was sort of like that movie Multiplicity – I’m not very good at them, and I was afraid teaching him would leave him worse than me, him being a poor copy of a copy.)
Not pictured is my lunch: dried pineapples, cashews, a few nibbles of banana bread, and a gin and tonic with a heaping scoop of frozen berries. Yum.
Scott manned the grill – I still haven’t worked up the nerve to try. I don’t know why. Partially because it’s messy and tedious, partially because I’m lazy, mostly because I’m klutzy and burn myself on just about everything.
The sweet corn was from our farm share from Roxbury Farm and it was easily the best corn I’ve ever had, ever. I wrapped it in tin foil with some butter and tossed it on the grill. The t-bones were dry rubbed with with paprika, salt, pepper, mustard, 2 cloves of garlic and too much red pepper. Oops. Good thing we like spicy.
The potatoes were also from Roxbury farm – here’s my recipe for potato salad:
- 2-3 pounds red potatoes, cleaned and cubed (skin on or off – there is some dispute on whether potato skins are good eats or not, especially if you’ve got IBS or symptoms of leaky gut, in which case you might not be eating potatoes at all, I suppose!)
- ~1/4 cup sour cream
- ~1/4 cup mayo (I make my own mayo with olive oil. If you are avoiding canola and/or vegetable oil, give it a shot! it’s easy, promise.
- a few sprigs of fresh dill, finely chopped
- 1-2 stalks of celery, diced
- 1/2 onion, diced
- 1 T apple cider vinegar
- salt, pepper, to taste
Put the cleaned and diced spuds in a large pot with enough water to cover them by about 1/2 an inch. Boil for about 10 minutes or until soft, but not too soft. Drain in a colander and let them cool. While they’re cooling, combine the rest of the ingredients in a large bowl. Think about how creamy you like your potato salad and how much potato you have and adjust the wet ingredients accordingly, maintaining the 1:1 ratio of sour cream to mayo. Combine everything when the potatoes are cool, and enjoy!