Salsa Verde Picosa


6 large jalapeños, DE-SEEDED
½ cup sunflower oil
½ tspn salt
½ tspn minced dried garlic

Slice peppers down the horizontal middle.  Remove seeds and stem.
Microwave in a covered dish for five minutes.

In blender, pulse peppers with oil, salt & garlic.

Enjoy on a tortilla with guacamole, brisket, eggs, refried beans or whatever pleases your palate.

This salsa is PICOSA!

Bean-Corn Salad



2 cups black beans, drained and rinsed well
3 c yellow corn (not white), drained well
3 green onions, diced, (remove the white bulbs)
½ c cilantro, finely diced
1 large roma tomato, deseeded, diced

½ t minced dried garlic
2/3 t salt
3 T lemon juice
¼ c extra virgin olive oil


Make the dressing with the garlic, salt, juice and oil.

Toss all the veggies in a bowl.   Add the dressing and toss. Add the beans last.

Chill for a few hours before serving.

Diced avocado can also be added just prior to serving.

Serve with corn tortilla chips aka totopos. 

A Week of Travel Thru England

Dover Castle


Day 1, Thursday:  Arrived in London
Checked into Victoria Inn (Pimlico Sta)
Toured Dickens Museum
Shopped at Tezeni’s
Dinner at Morpeth Arms
Took photos from Vauxhall bridge


Day 2, Friday:
London Eye, Big Ben, Parliament, Westminster Abbey, Jewel Tower
Met a friend of a friend for lunch at Shepherds Market
Toured Ben Franklin’s house on Craven St
Dinner at White Swan


Day 3, Saturday:
Toured Imperial War museum; Friars Pub  lunch 
Saw London Bridge and Tower of London
Dinner at Marquis Pub


Day 4, Sunday:
Picked up rental auto in Lewisham
Shopped at Marks and Spencer
Drove to Dover and Dover Castle
Dinner at Blakes; stayed @ Loddington House


Day 5, Monday:
Shopped in Dover square
Drove to Hastings and castle
Shopped at Tesco in Havant
Explored Winchester; dinner at Dim T
Stayed @ Winchester Royal hotel

Day 6, Tuesday:
Toured Winchester Castle
Drove to Chawton and toured Jane Austen Museum
Lunch at Cassandra’s cup
Stayed @ Premier inn in Basingstoke
Dinner at Baker’s Arms


Day 7, Wednesday:
Toured Windsor Castle
Shopping and lunch at Madam Posh
Stayed @ Premier Inn Terminal 5, by Heathrow 

Twenty Pounds Tater Salad


20 lbs of  red potatoes, washed
20 green onions, washed and diced
20 celery sticks, washed and diced
20 oz frozen peas, thawed and drained
20 oz pimentos in a jar, well-drained
20 eggs, hardboiled, chopped
10 t sugar (1/2 cup) 

2 T salt
60 oz miracle whip (2 large jars)

Cook the potatoes.*  Peel, chop into chunks and place into large container.  Sprinkle salt on them. Add vegs, pimentos and eggs. Toss with your hand gently. 
Mix sugar with dressing in a jar.  Gently mix the dressing into salad by hand.

Garnish with pimento powder (paprika), eggs, olives, pickles, bacon, cheese, etc..  
Cover and refrigerate overnight. 

Serve with pride as you have done ALOT of work!  

* I cook the potatoes  (red ones)  in the microwave and/or in a crockpot — small ones cook in 3 hours on high, med ones cook in 4 hours on high.  

Creamy Potato Salad


tater salad

gold yukon potatoes, 5 lbs, cooked, peeled and chopped

salt — 2 t

celery – 3 cups
green onions, a sm bunch, diced (not the white bulbs)
peas – 2 cups 
pimentos – 4 oz jar
eggs – 5, hard boiled, chopped
Whip salad dressing,  16 oz
sugar, 3 t added to dressing

Bacon and ham, optional
Cut the potatoes in chunks and place in a large bowl.  Sprinkle with salt.
Add veggies & eggs and toss. Add sugar to dressing.  Combine all.  Cover and chill overnight for best flavor.

This version is identical to 20 pound salad except that it uses gold (instead of red) potatoes.


Gold Taters Salad

potatoe gold

4 lbs Yukon gold potatoes, microwaved, peeled and cut into chunks

2 t salt

1 c yellow and green bell peppers, each

½ c roasted red peppers from a jar, drained

1 c celery, diced

1 c  peas

½  c green onions, diced finely

4 hardboiled eggs

1 jar lite mayo or whip salad dressing, 3o oz

1 t  mustard

2 t sugar


In large bowl sprinkle salt onto potatoes.  Add vegetables and eggs.   Add sugar and mustard to mayo/dressing and toss into  salad. 

Cover and chill overnight.  Garnish with green onions, hardboiled egg and/or olives.

— This version differs in that it has mustard and bell peppers.

Potato Salad for Many

salad potato

Ten pounds of taters can feed alot of people  — maybe 30 or 40, depending on appetites. 


1 large (30 oz)  jar of lite mayo or Whip salad dressing

2 cups of peas

3 t salt

4 T of roasted red peppers (pimento in a jar)

5 T of sweet pickle relish

6 green onions, finely diced

7 sticks of celery

8 hardboiled eggs (or two more for garnishing)

9 pimento olives, halved

10 pounds of potatoes  (cooked and cut into chunks)


Cook the potatoes, chop and add salt.  Toss the rest of the ingredients with the  potatoes except dressing and olives.  Add dressing and then garnish with olives and/or extra hard-boiled eggs.

Cover and chill overnight for best flavor.

This dressing differs from the twenty pound salad in that it has sweet pickle relish in place of sugar.


Supplies for Dessert



Now that I am connecting with newly-discovered relatives whom I’m finding on ancestry, I am  hosting them with dessert and coffee wherever they are willing to meet me.  The next event will be held at my brother’s house.  And to keep the event simple for my sister in law, I am bringing everything required.  She need only make the coffee.  It amazes me  how much packing I will have to do.  But, here is my list for self to remember in future  occasions.


Tray for sugar and creamer bowl
Basket for dirty spoons
Tray for spoons
Spoons for coffee
Forks for dessert
Desserts, coffee, cream, sugar
Plates and napkins
Large  plates to serve the desserts
Spatulas and knives


Las Mañanitas, Alejandro Fernandez




¡Qué linda está la mañana
en que vengo a saludarte.
Venimos todos con gusto
y placer a felicitarte!
El día en que tú naciste
nacieron todas las flores.
Y en la pila del bautismo
cantaron los ruiseñores.
Ya viene amaneciendo
ya la luz del dia nos dió.
Levantate de mañana
mira que ya amaneció.
De las estrellas del cielo
tengo que bajarte dos.
Una para saludarte
y otra para decirte adiós.
Volaron cuatro palomas
por toditas las ciudades.
Hoy por ser día de tu santo
te deseamos felicidades.
Con jasmines y flores
hoy te vengo a saludar.
Hoy por ser día de tu santo
te venimos a cantar.
Estas son las mañanitas
que cantaba el rey David.
Hoy por ser día de tu santo
te las cantamos aquí.
Despierta, mi bien, despierta
Mira que ya amaneció.
Ya los pajarillos cantan
La luna ya se metió.



Extra verses:

Despierta (nombre )
Pasó el tiempo de dormir
Ya los gallos muy contentos
cantaron kikiriki.
Ya viene amaneciendo
ya la luz del dia nos dió.
Levantate de mañana,
mira que ya amaneció.


Quisiera ser solecito
Para entrar por tu ventana
Y darte los buenos dias
Acostadita en cama.

Quisiera ser un San Juan
Quisiera ser un San Pedro
Para venirte a saludar
Con la musica del cielo.





Malibu Mojitos


2 oz of Malibu coconut rum-liquor
2  lime wedges, cut thin
3 mint leaves
3 oz of water
2 t of sugar

Muddle the mint in a mortar/pestle.
Add one of the lime wedges and muddle.
In a glass, mix water with sugar and then rum.
Add the lime-mint muddle.
Pour over ice.
Garnish with another lime wedge.


Manuel, a wedding caterer/bartender, taught me how to make mojitos this year.