CHEF-lovik!

1974:   Treed

Tied

Cooking for us . . .

Then, Bryan encouraged me to cook.

He gave me A Taste of India by Mary S. Atwood before we were married!

Since then he has brought me many, many more cookbooks including . . .

     Ukrainian cookbooks, and . . .  

 some Irish cookbooks  . . . 

Clever, huh?

Upon retirement, though, he has transformed . . .   no longer just a cholovik . . . 

Here is his delicious Irish Soda Bread 

flavoured with yogurt, raisins, honey, butter, and caraway seeds.

His flat-topped white sandwich bread spread with Tomato Basil Butter and Chicken Almond Filling .

   " Smachnoho!" he says.

Recently, however, when I tried to get him into the kitchen:

 “Help me!  help me!” I cried.   

“What?” he asked, barely raising his eyes from his papers.  “Have you turned into a fly?”

(70s humour, for those too young to have seen that movie.)

Only a temporary lapse, however!

Happy Birthday to my wonderful Cheflovik!

********

Did I mention that Bryan's no slouch with a potato?

German Potato Salad

Bake the potatoes a day ahead of your dinner party.  (Reduces  stress.)

 2 & ½ pounds potatoes

            ¼ pound bacon

            1 onion

            2 tbsp flour

            2/3 cup cider vinegar

            1 & 1/3 cups water

            3 tbsp sugar

            1 tsp salt

            ¼ tsp pepper

1.  Preheat oven to 400 degrees.
2. Wash, prick, and wrap potatoes in tin foil.  Bake for an hour.  (Test by pressing on a potato.  If it gives, it’s done.)
3. Peel the potatoes while still warm.  (I think they peel more easily when warm.)
4. Slice the potatoes and reserve.
5. Chop the onion coarsely.
6. In your largest skillet or a Dutch oven fry bacon until crisp.   Remove bacon.
7. Add onion to the skillet and sauté until tender.
8. Add flour and stir. 
9. Mix together vinegar and water.  Add to the skillet along with salt and sugar and stir until somewhat thickened.
10. Stir in the potatoes and cover.  Turn heat to low.
11. Chop the bacon coarsely and add to the potatoes.
12. Heat for 10 to 15 minutes until hot.

*Serves 6.

If you're having a bland meat course, these will really perk up your dinner!