Tuesday, May 29, 2012

A recipe for Tuesday

Yesterday we were going to have some friends over and a little dinner and have a good ol' time.  We were going to have some friends come up from Phoenix and hang out and celebrate the day with us.

In the morning we decided to go to the local drive through animal park- Bearizona (kinda cute). They have bears, mules, buffalo, goats, wolves, and a few others.  Midway through the drive I noticed Kai had very, very, red cheeks.  I started thinking- he had had a fever over the weekend- Fri it was 103.5.  I knew the red cheeks meant something. I thought for a minute and it clicked- fifth disease (for those who don't know it is not serious, it is a mild virus that effects mainly children.  They get a fever and a rash.  It is called 5th disease because it is the 5th of the 5 infectious rash illnesses in children).  He has to go to the Dr today to confirm....but his cheeks didn't look as red later in the day.  We will see. But since my friend is pregnant and there is a chance she could have complications if she contracted this, she couldn't come. 

But we had one fabulous potato salad!!!  It almost made up for the lack of company.

vegan potato salad-
1 lb organic potatoes
1/2 bunch green onions
1/2 cup veganaise
1 cup carrots chopped
2 tbs thyme
1/2 cup flat leaf parsley
2 tbs lemon juice
Wash and quarter the potatoes. Place them in a pot of salted water.  Bring the pot to a boil and keep at a rolling boil for about 10 min or until the potatoes are soft all the way through.  
While the potatoes are boiling chop carrots, parsley, onions, and thyme and place in a bowl.  When the potatoes are done drain them well and put them in the bowl with the herbs.  Mix in the veganaise and lemon juice and salt to taste.  I used about 1/2 tsp of salt.  Refrigerate for at least 2 hours.  If you refrigerate over night the flavors will mix better.  

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