BON APPETIT!

Candace and Gracie had the bug to cook it up yesterday.

First came blueberry pie. The berries were straight off of our tree just outside of the kitchen. Grace picked every berry.

Grace is checking the pie to see if it is too hot to eat.


Yesterday it was a matter of having potato salad or go nuts. I found a wonderful recipe.

On their cooking rampage this is what the two ladies of the house produced. Normally I'd be preparing something like this. Cooking, from time to time, is my thing.

In the interest of not putting too many cooks in the kitchen I stayed out of the way of our two Betty Crocker maniacs.

If you're interested, here's what they put together:

POTATO SALAD WITH OLIVES, TOMATOES AND CAPERS

A popular salad on the island of Pantelleria.

2 1/2 pounds medium red-skinned potatoes, scrubbed

5 tablespoons extra-virgin olive oil

1 12-ounce cucumber, peeled, halved lengthwise, seeded, cubed

4 large plum tomatoes, quartered

1 red onion, very thinly sliced

24 black oil-cured olives, pitted, halved

1/4 cup very thinly sliced fresh basil

2 tablespoons drained capers

3 tablespoons white wine vinegar

1/2 teaspoon dried oregano

3 hard-boiled eggs, peeled, quartered

Cook potatoes in boiling salted water until tender, about 30 minutes. Drain; cool. Peel potatoes, cut into 1-inch pieces and place in bowl. Add oil; toss to coat. Add cucumber, tomatoes, onion, olives, basil, and capers. Whisk vinegar and oregano in bowl; mix into salad. Season with salt and pepper. Garnish with eggs and serve.

Makes 6 servings.

Now, if I can only mash all of this stuff down and make myself a potato salad sandwich . . .