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Among the commonplaces of the Bible, for example, are the admonitions that the world was made and approved by God, that it belongs to Him, and that its good things come to us from Him as gifts. Beyond those ideas is the idea that the whole Creation exists only by participating in the life of God, sharing in His being, breathing His breath. “The world,” Gerard Manley Hopkins said, “is charged with the grandeur of God.” Some such thoughts would have been familiar to most people during most of human history. They seem strange to us, and what has estranged us from them is our economy. The industrial economy could not have been derived from such thoughts any more than it could have been derived from the golden rule.
Wendell Berry, The Agrarian Standard
I love potato salad, but Grant never has. I’m always on the lookout for new recipes that I can try on him to win him over to the world of potato salads outside of those store-bought versions laden with mayonnaise and who knows what else. I made this for a cookout a few weeks ago, and it was a hit all around. When we’re hosting, I like to have most of the meal prepared before the guests arrive, so that I can enjoy spending time with them instead of manning the kitchen. This is a great side dish because it’s easy and delicious even if made several hours ahead of time. Make it or take it along to a Fourth cookout this week!
Roasted potato salad
Barely adapted from Food52
1 pound small potatoes
3 tablespoons olive oil
4 cloves chopped garlic (or more)
4 tbsp mayonnaise
1 tbsp lemon juice
2 tsp Dijon mustard
Handful of chives, diced finely
Salt and freshly ground pepper, to taste
Preheat the oven to 400 degrees. Cut the potatoes in half or quarters into a bowl. Add 2 tablespoons of the olive oil, salt and pepper. Mix and put on a baking sheet in a single layer. Bake the potatoes for 40 minutes flipping twice during baking until they turn golden brown. Take out of the oven and allow to cool. In a bowl combine the remaining olive oil, the chopped garlic, mayonnaise, lemon juice and Dijon mustard. Mix and pour over the cooled potatoes. Top with chopped chives and salt and pepper to taste.
It has been crazy hot. I can’t imagine what it must be like for farmers whose livelihoods depend on the weather to cooperate. Plant a Row’s plot at Christ United Methodist Church’s community garden has been doing great, even with the intense heat. We could use your help staying on top of the watering and weeding though. Contact me if you’re interested in helping out.
We attempted to head out there one night last week after dinner, thinking it wouldn’t be as hot out. We were only able to water about half of the garden before Maeve started melting down. Looks like we’ll be taking solo trips out there from now on (although Jasper thinks the dirt is quite fascinating).