It rained hard all night, which made for a better sleep. I woke up a few times to the sound of heavy rain dancing on the courtyard floor tiles and pool, but the soothing sound of the splashes lulled me back to "Never Never Land" before too long.
Bruce just mentioned to me that the hurricane site is showing Hurricane Sandra moving more towards Mazatlan now rather than Cabo.
Mornings come early around here, because 6 am is the time Maria arrives to clean three mornings a week. It has become a routine, and now I can't seem to sleep any later than about 5:30.
I've already done my chores for the day and it's only 7:08 am.
Recently I made a delicious Potato Salad using sweet potatoes rather than regular ones. I boiled my potatoes with the skin on, and when they were cooked and cooled, I removed the skins. I also boiled a couple of eggs while the potatoes were cooking.
In the meantime, I chopped some celery, sweet onion and red pepper.
Then I cut the potatoes and eggs into 3/4" cubes and tossed them with the other veggies.
I made a yummy dressing using sweet, smoked paprika and cumin and gently tossed the dressing with the salad ingredients to coat.
I served the salad on Romaine lettuce leaves for a bit of added crunch.
I think this was one of the best potato salads I've ever made.
This is the recipe if you' like to make it. It was a nice change and really, really tasty.
Sweet Potato Salad
2 pounds sweet potatoes, unpeeled,
cooked
2 eggs, boiled and peeled
1/2 Vidalia onion or 3 green onions,
finely chopped
2 stalks celery, finely chopped
1 red pepper, seeded and finely
chopped
1/3 cup mayonnaise (I use Miracle
Whip)
2 tablespoons orange juice
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
salt and freshly ground black pepper
Drain and peel the
potatoes and let cool in a colander along with the peeled eggs. Once they are cool, transfer to a large
serving bowl and add the onion, red pepper, and celery. In a separate bowl, add the mayonnaise,
orange juice, smoked paprika, cumin and salt and pepper, to taste. Whisk to
combine. Pour over the potatoes &
eggs and gently mix. Serve immediately or refrigerate for 1 an hour or so to
allow the flavours to meld.