Saturday and Sunday could not have been more perfect. Temperatures in the high 70s, light breeze, fulsome sun all day. Delicious bbq aromas wafted through the neighborhoods. Driveways were filled with parked cars as folks arrived to open up cottages and entertain guests.
Jet skis, sail boats, motor launches--several pulling water skiers and floaties filled with thrilled children yelling their delight, and even the Lady of the Lake took full advantage of the beautiful CLEAR water. Many fish were caught. Some tossed back in, some brought up to be dinner guests.
Monday's weather was not as fine, but even that provided a chance for folks to clean up, pack up, and depart for the shortened work week ahead.
The back-and-forth winter-to-spring temperature rollercoaster weather this year had me with a mix of seasonal foods to use up for the weekend entertaining. So I pulled out my copy of Potluck Paradise for a favorite recipe and made---
Waldorf Sweet Potato Salad
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| Sweet potatoes, apples, and walnuts are a perfect combination. |
1 cup sliced celery
1 cup cored and chopped apple
2 tablespoons lemon juice
1/4 teaspoon salt
2 teaspoons sugar
1/2 cup, or more, mayonnaise
1/2 cup chopped walnuts for garnish
Gently mix the potatoes, celery and apples in a large bowl. Squeeze lemon juice over and sprinkle with salt and sugar. Stir in mayonnaise to taste. Chill for at least half an hour before serving.
Serves 6 -8 and will keep in the refrigerator for up to three days.
