I made this dill potato salad at the end of last week, and we both loved it. Super simple, no mayo/etc., perfect flavor. I made a few substitutions to the original recipe, based entirely on what we had on hand. Russet potatos instead of red skinned, red kidney beans instead of cannelini beans (aka white kidney beans), extra virgin olive oil for walnut oil, and white wine vinegar instead of white vinegar. It tasted great hot or cold.
Our church had a soup and salad potluck on Saturday night, and our contribution was winter corn chowder with skillet cornbread. The soup recipe is from Desperation Dinners, and is one of my favorite winter soups.
Cooper and I enjoyed a run on what turned out to be a sunny, pleasant Sunday. The weatherman said it would be freezing rain and/or snow all day long, but he was oh so wrong, and I was oh so glad.
Post-run, I enjoyed some home-made bubble tea:
And I harvested the first edibles from our windowsill garden: a handful of mung bean sprouts!