Weekend in Review

So, what can ruin a good weekend faster than anything? How about the weather? It was hot, hot and...oh yeah, freaking hot. Nick's BBBQ (what's the extra "B" for? BYOB) was Saturday. The food was excellent, but it was almost too hot to enjoy the day. We had a chance to debut two great things though; the great blue cheese potato salad recipe I found and our chocolate fountain. The potato salad recipe was in the Journal a few weeks ago, and looked so super easy I had to try it. It is SO GOOD. I am not exaggerating. It was created by the chef who does the deli food for Sendick's and V Richards. Very good stuff. I had so many requests for the recipe, I decided to post it here on the blog.

The chocolate fountain was really cool, but pretty messy. The kids at the party loved it, and so did most of the adults. It was kind of a pain to get set up though. Too bad no one thought to take a picture of it. But once it was running it was pretty cool. We got some tips on how to do a great set up from the owner of the Cooking Store. He was very helpful, and gave us a great idea for the next time. Use nacho cheese instead of chocolate and have a make your own nacho bar. Eric is more excited about that than he was for the chocolate.

We had a good time at the party, everyone went a little crazy at the end with the Jenga game, but overall it was good. Sunday Sarah and I got some quality shopping time in while Nick and Eric geeked out with some video game. We went to the Cheesecake Factory after that and everyone got the drink they were dying for (Lemonade, a Dirty Martini, Irish Coffee and water, respectively). A relaxing weekend overall.

Maytag Blue Cheese Potato Salad
2 tablespoons plus ½ teaspoon kosher salt (divided)
3 pounds fingerling potatoes (small red potatoes can be substituted)
2/3 cup sour cream
2/3 cup mayonnaise
1/3 pound Maytag blue cheese, crumbled
1/3 cup finely chopped fresh chives
2 teaspoons freshly ground black pepper
In large pot, bring 2 quarts water and 2 tablespoons of the salt to a full boil.
Meanwhile, chop unpeeled fingerling potatoes into ½-inch coins. Add potatoes to boiling water and boil 17 minutes, or until just fork-tender.
When potatoes are finished cooking, drain, turn out onto cookie sheet and cool in refrigerator.
In medium mixing bowl, combine sour cream, mayonnaise, blue cheese, chives, remaining ½ teaspoon salt and the pepper. Mix to combine.
Add fully cooled potatoes to dressing, tossing to coat. Makes about 10 to 12 servings.
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