I have been on a brief hiatus, much like the syphilis in the old sea farer’s knickers after a quick shot of penicillin (pun well and truly intended), but never fear, I will always return to these pages just like the venereal disease will return to the knickers of the wayward sailor. It’s just that, much like the wayward sailor with the laden purse, I have found a new mistress who promises me pleasures of the flesh… or at least a new job. That’s right, I have a new job. And just like a new mistress that new job will take up a lot of my time. But unlike a new mistress, it will reward me with the a fist full of the queen’s good dollars so I may ensure the bank does not for-close on our mortgage, rendering us of no home and obligated to join the queue of haggard, potato sack wearing folks with clear birth defects, begging the carnie folk to employ our feeble services.
To top off the new job business, Jennee and I have decided to start a new little business venture all of our own. Now, don’t start letting your mind wonder about the you tube clips we may or may not be offering the world in the not to distant future because the little undertaking we are embarking on is totally legit! We, my friends, are starting a catering business.
Oh yes the things we shall do.
So that, in a nut shell (not an actually nut shell, of course. That would make me some kind of squirrel or that weird little creature off “Ice Age” the picture film) is why I have had neither the time nor… well… just the time really, to visit my friends in Blogland.
But here I am with some pretty pictures of another cracking winter barbecue we sorted out recently and, just for your face’s pleasure at your next winter (or summer) barbecue, I shall revisit the recipe for my Nana Rose’s potato salad. This salad is pretty flexible when it comes to the use of smoked pork product and herbs. Smoked Polish sausage is what Nana would use but bacon, speck, ham or any smoked pork product are all very feasible alternatives. Also, I often use dill instead of parsley (of even both if you want to be total rock star), but any herb would work.
It’s great to be back, thanks for having me and you’re very welcome.
MY NANA ROSE’S POTATO SALAD
1kg baby potatoes, boiled in their skin, whole, until tender (the potato should slide off easily when you insert a knife. Kind of like a stripper sliding down a pole. Are those things lubed up or what? Wait up. I think I just got it) and cut into bite sized pieces
1 brown onion, peeled and diced
4-5 polski ogorki (dill pickles), diced
1 cup of diced smoked sausage
4 boiled eggs, peeled and chopped
A bunch of parsley, chopped
1-2 tablespoons white wine or apple cider vinegar, or the liquid from the pickles
A splash of oil (not engine oil. Vegetable or light olive oil should do the trick)
Salt and a good hit of white pepper
• The main requirement for making this is that it is mixed while the potatoes are still warm so all of the ingredients can have a little party and their flavours can really get to know each other, just like when you’re at and orgy and you can taste a little bit of everyone on each and every person. This salad is good porn.
Doesn’t look like much but that’s childhood memories in a bowl right there.
Make it today, or go to an orgy. Up to you…
27 responses to “A Cracking Winter Barbecue and My Nana Rose’s Potato Salad”
It’s just as well my husband isn’t a sailor because he is allergic to penicillin.
Your foray into catering sounds wonderful. If you’re going to be serving the kinds of foods that grace this blog of course. I think it is often the caterer’s downfall to cook foods that are too safe. I know, that special diets must be given a nod but as long as you make sure there is a dish or two for the fussiest of eaters, then go nuts for the rest! (pun intended)
I know your husbands pain, as I too am allergic to penicillin. That shit is like bad acid!! 🙂
These are exactly the kinds of foods we shall be serving, my friend. 🙂
I believe my husband was once given penicillin DURING an acid trip. Luckily, all he got from penicillin was hives.
Bahaha. That is brilliant!!!
Funny in hindsight, yes.
Love that opening shot…..bbq isn’t my thing, but I’m changing my mind:)
A small victory for bbqers right there 🙂
Mr Food, childhood memories in a bowl rock. Thank God I ain’t a sailor as I too am allergic to penicillin, good luck with all your new ventures! 🙂
Damn, I did not realise so many peeps were allergic to that shit!
Cheers for the good wishes, my friend! 🙂
Loving the spud salad… yeah! I think some may need to be hidden though and crisped with lots of french butter in the the morning? With a shot of brandy in a coffee?
Damn kid, I like how you think!
One day we shall feast together!
Hells yeah!!! 🙂
Multiple congratulations. Firstly, on the new mistress. Secondly on the new venture. Thirdly on the winter barbecue. Great idea.
Keep at it.
Will do. Cheers Conor!!! 🙂
Oh nice!! Congrats on the new venture!
Don’t call it G’s Spot…that’s our name 🙂
Done deal my friend!
Yeah man, and the cookout looks dope!!
Cheers homie. We like to give it a bash!
So ah, ermmm, how did you find out that you were allergic to penicillin?
We had pulled pork last night…and it was not bad 🙂 I didn’t have your Nana’s potato salad to complete the meal though. Do you think she would mind if I used up the dried shriveled but still delicious chorizo in place of polish sausage?
So…catering appetizers? Fava Bean Crostini. Easy as shit. But yummier.
Bahaha. I’m LOLing all over the place here. Firstly don’t worry about the penicillin thing… just don’t worry about it. Second, chorizo would do the job. Third, those crostini – hell yes. Fourth, they would defo taste better than shit!!!
I love your kransky. I love fava beans too. Can you green bean it up for us with a recipe?
Yes I can my friend
Oh my. That’s a FEAST! I’m on my way.
I’ll set the table!!
That hot dog looks cracking, Graz. I love me some sauerkraut (I’m obsessed with it at the moment). As for the seafarer analogies? I could’ve done without those… particularly right next to photographs of food. Argh!
Too far, eh…