New Cookbook!

Announcing Sugar and Salt: Book Two -The Orange Book!  This collection of recipes from my galley and home kitchen will arrive at our door step (or barn step) soon!  Here’s a look at the process….

Photo by Rocky Coast Photography
Over the past several months we’ve been getting serious about producing a cookbook, so we made a lot of food.
Photo by Rocky Coast Photography
Some of it was chocolate! And delicious.
Photo by Rocky Coast Photography
Some of it was healthy. And delicious!
Photo by Rocky Coast Photography
When we couldn’t hold all of the pieces in our head any longer, we posted it all over the office walls.
Photo by Rocky Coast Photography
We got to knit. And made a Ball jar cozy (several actually) using Mim Bird‘s pattern.
Photo by Rocky Coast Photography
Occasionally, we made cocktails. They were well timed.
Then Elizabeth made them look pretty in photos.
Then Elizabeth made them look pretty in photos.
Photo by Rocky Coast Photography
And then we drank them.
Photo by Rocky Coast Photography
Some of us had lemonade instead. And also, one of us got confused.
Photo by Rocky Coast Photography
Then we made Brussels sprouts that were so good we almost didn’t get the photo (because we ate them all while standing at the stove).
Photo by Rocky Coast Photography
A lot of words got written and someone had to take a doggie break.
Photo by Rocky Coast Photography
And then there was more food.

Annie
Now that was fun!

Click Sugar and Salt to order.

Potato Salad with Asparagus and Chives

This recipe met the “meat-and-potatoes” stamp of approval from my dad when he and my mom were visiting earlier this spring.  The asparagus was just ready to pick and I had some red potatoes that were languishing in the pantry begging to be used.  The chives have been up for some time now and are very ready for a shave.

There are several clumps in the garden and to keep them from getting to thick and fibrous, I shave one clump every other week or so to give  new, tender shoots that aren’t quite so strongly flavored, a chance to come again.

Potato Salad with Asparagus and Chives

2.5 pounds red skin potatoes
1 bunch asparagus, cut into 1-inch lengths
1 tablespoon olive oil
1/2 teaspoon salt, plus extra for water
several grinds of black pepper
1/2 cup minced chives
2 tablespoons Dijon mustard
1/4 cup extra virgin olive oil
2 tablespoons cider vinegar

Place the whole potatoes into a medium sized pot and cover with salted water.  Boil until tender, about 40 minutes.  Meanwhile, heat the olive oil in a medium skillet over medium high heat.  Add the asparagus, 1/4 teaspoon salt and the black pepper.  Sauté until asparagus is still somewhat brown on the outside and still a little crisp on the inside.  Remove from heat.  In a small bowl, combine chives, mustard, extra virgin olive oil, cider vinegar, 1/4 teaspoon salt and several grinds of fresh black pepper.  When the potatoes are tender, drain and let cool some.  When the potatoes are cool enough to cut, quarter or eighth to reach 1 inch chunks and place in a large bowl.  Combine gently with asparagus and the chive mixture.

Serves 4-6

Annie
No mayo in this one.