Hot, Muggy, Thunderstorms, miserable heavy air about….oh wait it’s August in NYC! But to be perfectly honest we shouldn’t be complaining at all! This is the first unbearable day, we’ve had a few hours on a few days that were humid, but other than that you would never have had any idea it was August in NYC!
We did laze about a little too much this morning and early afternoon and paid for it when we finally got into gear and went out to run a few errands. Cranked the A/C in the car to offset the oppressive heat. On the way home we were trying very hard to stay in front of the looming thunderstorm. Two blocks away it caught up to us and let us have it. Once on our street we found a parking spot and sat in the car hoping it would lighten up just enough to get into the building without too much wetness. Finally gave up and made a dash for it, baby Charlie, stroller, packages, and off we went! We were wet but not drenched and Charlie was laughing about being wet in the stroller! When we arrived inside the apartment we dried ourselves and unpacked our purchases, then looked outside to see that the downpour had stopped and the stinkin’ sun was trying to peek through the gray skies! Is this Irish luck?
For dinner I had planned grilled Pork Tenderloin and Potato Salad. Was craving my Mom’s potato salad with hard boiled egg. Set up pots with the egg and potatoes and started poking around the fridge. At the end of my effort I decided a composed salad was a better way to go!
The Fridge search turned up: Blanched Green Beans; 1/2 Red Bell Pepper; Huge Red Radishes; Two Persian Cucumbers; Roasted Pink Beet; and 1/2 bag of Arugula. On the counter was a Beefsteak Tomato that was about to go South. Cooled the potatoes and hard boiled egg and added some capers and the picture tells the story!
The dressing was made in the blender: Shallot. Garlic Aioli Mustard, Coarse Grain Dijon Mustard, White Wine Vinegar, Coarse Salt, Ground Pepper, Dill and a few capers, Kalamata Olive Oil. Added more chopped dill before serving!
It was perfect side for the grilled Pork Tenderloin that had been rubbed with Penzey’s 33rd & Galena Chicken & Pork Rub, a favorite in this house! Also grilled some garlic bread to accompany our very summery meal. Even Charlie was impressed!
On another note, in case you missed it on FB or Twitter: I was invited to create a guest blog post on the Mastercook online blog, you can see it here: http://goo.gl/fQqPj0
The Mastercook post shows most of the menu we served at a Client’s Annual End of Summer Party. Stay tuned for more info on the forthcoming E-book I’m working on for Mastercook!
Eat Well…Be Well!