It’s Roger, I’m filling in for Kimmy today. As we head into September the only thing I can say is “it has been one crazy and hectic summer” and I dedicate this post and today’s recipe to all of my family and friends and all the readers from the Houston area.
Hurricane Harvey has taken it’s toll. The sad part is that it looks like the recuperation period will be months and months and the rebuilding period will take years. One thing was evident, the people came together from all racial and social levels and became brothers and sisters. SO I have no doubt they will not only rebuild but be the better for it.
ON THE MENU TODAY…
So what am I whipping up today? Well it’s a very simple potato and dill salad. I’m doing this to be served warm, but leaving it in the refrigerator overnight will no doubt yield excellent results as well.
The longest part of this salad is waiting for the potatoes to boil. Its simple but at the expense of sounding like a cliché it can also accompany an elegant dish as well.
Kimmy is serving this dish with grilled cheese (and look for those ideas in the coming posts Brie, Boursin and other varieties and takes on the American classic).