Pea Salad...

For some reason I only make this for 'bring a side' events.  I'm not sure I've ever made it just for home.  Frozen peas tend to come in 16 ounce bags so I usually make one and half of this recipe.

Pea Salad

a recipe from the Horjus Kitchen

In a bowl mix together:

1/3-1/2 cup mayo
1/2 teaspoon salt
1/2 teaspoon mustard
1/4 teaspoon sugar
pepper to taste

To the dressing add:

1 cup diced cheddar
1 stalk celery, diced
1/4 cup sweet pickle, diced (approximately 3)
2 hard boiled eggs, diced
10 ounces frozen green peas, thawed under running water and drained

Notes:
I like to mix the egg yolk in with the dressing.
If you have the time/compulsiveness it's nice if everything is diced the same size as the peas.  (Well, within reason, no need to get crazy but really...why not dice everything to the same exact size making each spoonful the perfect balance of all the ingredients...)

Baked Potato...

We eat baked potatoes for lunch once a week-ish.  I usually bake more than we need because cold baked potatoes taste good with salsa or chopped up and sautéed in olive oil with salt, pepper and paprika.  This is Alton Brown's 'recipe' for baked potatoes.

The Baked Potato

a recipe from Alton Brown

link to food network

russet potatoes, washed and dried
canola oil
kosher salt

Preheat oven to 350 degrees.

Prick the washed and dried potatoes with a fork several times.

Coat each potato with a bit of canola oil and sprinkle with kosher salt.

Place the potatoes directly on the oven rack.

Bake for approximately one hour.

Notes:
I use a zippy bag for coating with oil.  I put in a few potatoes, pour in a little oil, use the bag to spread the oil and then I use tongs to remove the potatoes from the bag.

A tray or foil on the rack below to catch drips is a good idea.

To open a potato:  use a fork to 'cut' a slit then using a napkin to protect your hands from the heat push each end of the potato towards the middle.  If done correctly the potato will be 'open' and the white will be 'fluffed'.  (This might need a photo.)

For toppings, besides the 'usual', we like salsa and rooster sauce.

Look!  I'm Picasso!