June 2008 Archives

Now, to be honest, I don't think I'll win.  I don't get much traffic.  But still... Alex is cute, and his website is neat, and he does pic programming which is awesome.

Story break!  I almost got thrown out of the Sears Tower because I forgot to take my robotics equipment out of my bag one day a few months after a certain incident.  Everyone was very antsy, and they had just put in the new metal detectors - and my black backpack was still full of wires, wire cutters, and motherboards.  OOPS.  Luckily the security guards let me have my bag back after I showed them my textbooks and student ID, and I promised NEVER to bring my class materials to work again.

At least there was no timer in the bag.

Anyway.... that's my story, and that's Alex's link.  Enjoy!

red potatoes, bite sized pieces
yukon gold potatoes, bite sized pieces
fresh trimmed green beans, bite sized pieces
sun-dried tomatoes, bite sized pieces
minced red onion
organic mayonnaise (I like spectrum natural, your mileage may vary or better yet, make your own)
greek yogurt
dijon mustard
seasoning to taste

boil equal quantities of potatoes until tender.*  cook proportionate amount of green beans in separate water until desired tenderness (I like them just cooked, and still crunchy).  drain potatoes and green beans, mix together, and add tomatoes and onions until a pleasing color arrangement is achieved.

*alternate: coat the potatoes in olive oil and toss with a little sea salt and maybe some minced garlic or some other seasonings.  bake in oven at 400 degrees until color is good and outside is crunchy looking.  a nonstick tray works best.

now add equal parts mayonnaise and yogurt, and enough mustard to achieve a pleasing color and taste.  add seasoning of your desiring to taste.  I usually use Adobo and garlic powder.  chill and serve.*

*alternate:  serve warm.  warm roasted potato salad would require less of the mayo/yogurt coating and more seasoning.