If you’ve been paying any attention — and frankly, why would you? — you’ll have noticed that I’ve taken a short hiatus from blogging and social media. I want to reassure my many (as many as two) fans that I’m not going anywhere. I just needed a break.
I haven’t taken a real vacation in a long, long time. Even when I’m supposedly on vacation I work. The change of scenery sure makes it easy, but I’m never away, never really disconnected. Since my daughter has been on school break I’ve gone AWOL from work. The holiday rush was over, clients’ work was done, billed, and I found myself completely drained of energy. Time to recharge. Time to make a little girl happy.
But I couldn’t pass the occasion to come back to wish you our dear readers a very happy New Year!
Oh what a year this has been!
There were lows and highs, struggles and wins; and here I am at the end of it, still well, still surrounded by my loved ones. And at the end of the day a loving, healthy husband and child fill me with enough happiness to make it all worthwhile. I truly hope you have as much love in your life, and if not, that you find it next year.
And it seems so appropriate that to celebrate the New Year I leave you with a recipe that I got from my beloved lesser half.
When he made this as a yogurt dressing for a salad (have I told you I am blessed with a husband who can cook?) it just blew my mind: it is quite rich and flavorful, but much lighter than one would expect. It goes great with potatoes, but would go just as well with salad. A bit of
not so gentle interrogation later I got a general idea of how he made it. No recipe though, the man is a tough nut to crack. I started testing and testing, and I arrived to a pretty decent approximation.
Who am I kidding,? It was as good as his. Sorry honey.
Buen provecho, and party on!
- 2 1/2 lb [1 kg] floury potatoes , peeled
- 1 teaspoon salt
- 1 cup low-fat plain , unsweetened yogurt (see notes)
- 3/4 teaspoon of sugar
- 1 tablespoon of Dijon mustard
- 1/2 teaspoon of salt
- 3 tablespoons of low-fat mayonnaise
- 1/4 teaspoon of pepper
- 1 1/2 tablespoon of chopped chives
- 1 teaspoon of onion powder
Boil the potatoes adding salt to the water. Cool to room temperature and dice. Reserve.
Mix yogurt, sugar, mustard, salt, mayonnaise, pepper, chives, and onion powder. Mix well.
Mix potatoes and dressing. Serve chilled.
If you want a thicker, richer dressing, use plain Greek yogurt.
I used tiny potatoes for the pictures. They look cute but are a pain to peel.