D's potato salad

Future s-i-l prepared to the potato salad that accompanied the pulled pork on Friday night (she also pulled the pork, which gave her, I hope, a champ arm workout for the day). She made it look easy. Too easy maybe. Easy enough that I may actually make a potato salad one day. From what I could tell it was potatoes, mayo (only a particularly brand and variety), red onion, egg, pepper, and this seasoning blend that was new to me, Jane's Krazy Mixed Up Salt. It is a mix of salt and other herbs (not paprika, according to the website) and a teeny amount of pepper, not very much though. It def had a garlicky/oniony flavor, and there were green bits. Beyond that I'm not sure. Crack? Ganja? Who knows. I will be using it in other recipes and delving its Krazy flavor mysteries...

My love of red pepper flakes

Although I'm not a freak, like my brother, who can tolerate things as spicy as they possibly can be, I do ROUNDLY enjoy red pepper flakes in a lot of recipes. Chicken, beef, pork, green beans, broccoli, pasta (sigh), potatoes...everything benefits from the introduction of red pepper flakes. The best way to gradually introduce red pepper flakes is through a chili oil, a very easy recipe. Put a cup or so of olive oil in a heavy pot, add a few teaspoons (or more) of red pepper flakes, heat to a simmer for 5-10 minutes, then let the mix cool. Bottle and keep for a month or so. Here's an official recipe from the suspiciously thin Giada De Laurentiis. And many MANY thanks to my MOH in B-Lo for introducing me to this wild, wonderful flavor sensation.

I use this in tons of ways - I add garlic to the heated oil and use it as a marinade, or as a cooking oil for meats and vegetables. You can modify it with any herb - rosemary, thyme, etc. Use it for a dipping sauce or to make salad dressing. I heart it.