To me, bright, hot sun in the day, the smell of clover and freshly cut grass...
Sipping icy beverages while sitting in the shade crocheting, or just sitting back listening to the distant lazy drone of a lawnmower...
Barbecued burgers with baked beans and potato salad...now, burgers and baked beans you can eat anytime, but for some reason, potato salad for me has always been a summer recipe, and it just doesn't feel right eating it when there's two feet of snow blanketing the ground. (Keep scrolling for my 'recipe' for potato salad)
Bright, bold colours: blues, reds, yellows and greens...and lots of neons! A few things from team members in summertime colours (click on pictures to see listings, link will open in a new window)
Something to set those icy beverages on to help prevent that pool of condensation on your side table
Something bright for your kitchen, the set includes matching dishtowel
(Pattern for above dishcloths, with matching hotpad and coaster can be purchased HERE pattern for dishtowel will be available soon)
And we can't forget some bright yarn for those projects you're working on in the shade or inside in air conditioned comfort (these would work great for the above pattern!)
Sally's Potato Salad (adapted from my mother's potato salad)
Quantities are approximate, I never measure but just throw stuff in! and can be easily adjusted, use more or less of each item according to your taste and amount needed.
- 2 lbs of potatoes, I use just about any kind, and have even used the red/white/blue mini potatoes
- 1 cup of elbow macaroni
- 4 eggs, hard boiled and cooled
- 2 green onions, chopped
- 1 celery stalk, chopped
- small amount of sliced mini carrots (the multi coloured mini carrots make for nice colour if you can find them) to add colour. You could also use pre-shredded carrots.
- mayonnaise (app 1/3 c)
- mustard, app 1/4 t
Boil potatoes till they are cooked, but still somewhat firm. Drain, rinse and refrigerate. (I prefer leaving my potatoes for several hours/overnight in the fridge before cutting up)
Prepare elbow macaroni, I prefer mine 'al dente', drain, rinse and refrigerate.
Into a large bowl, cut potatoes into bite sized pieces. Peel eggs and cut into small pieces (I also crumble the egg yolk into the salad). Add macaroni, green onions and mini carrots.
In a small dish, mix mayonnaise and mustard, add to large bowl and mix well. If needed, add more mayonnaise.
Refrigerate till well chilled.
I have also used chopped sweet peppers and/or thinly sliced radishes in my salad.