As of late, the heat and humidity in New York has been unbearable. I usually eat hot food for dinner, but over the past two weeks I’ve been making a lot of different side salads to avoid heating up my house with the oven on. This version of pasta salad uses fresh basil and lemon thyme from the garden, which is a complete game changer. You just don’t get the same punch of flavor from dried herbs as you do with fresh ones.
School has totally been kicking my ass. So far this year is great, just the beginning of the school year is always so stressful. Getting settled in, and settling in the students (and getting back into the groove of planning and grading) isn’t easy – it’s a labor of love. And it takes up a LOT of free time.
With that being said, I haven’t had the opportunity to post in a while. Luckily, this past weekend was 4 days due to Rosh Hashana – so here’s my opportunity!
Yesterday my husband asked me to make potato salad for one of his lodge meetings (he is a free mason). Neither of us enjoy mayonnaise, so whenever I make salads, they are always vinegar-based instead. NOBODY makes a better potato salad than Oma, my 90-year-old grandmother from Germany.