4 red potatoes/ new potatoes
2 tablespoons chopped fresh dill
2 hardboiled eggs, chopped
1/4 cup diced red onion
1/2 cup sour cream
1/4 cup mayo
4-5 tablespoons white wine vinegar
Boil potatoes, skins on, until tender. When they're done, quarter them, spread them out in a pyrex dish, and liberally sprinke with kosher salt, pepper, and white wine vinegar. Let those cool. Meanwhile, chop dill, eggs, and onion. In another bowl make the sauce. Add mayo, sour cream, and white wine vinegar and stir. You want to acheive a pourable consistency, and you may need to add more vinegar or sour cream depending on your taste. Lightly combine all ingredients in a bowl, careful not to break up the potatoes too much. Season with additional salt and pepper, and serve!
I think my grandma ought to be pretty proud that I actually started from fresh coconut. Bet she never did THAT in 1955!
In fact, my grandmother and her two sisters are quite the funny threesome. I could write a book about them.
Most of the stories they tell are the same stories told over and over again, but all three of them are such great story tellers, they get better and better each time.
Of course you would know there is a coconut story. Not coconut pie, but about coconut cake.
The three sisters, like many families in Central Texas at the time, farmed cotton and other crops. Even as young as 5 and 6, Great Grandma Pavelka would have all 3 of those girls out their helping with the harvest. If you’ve never seen a cotton sack, they look like giant pillow cases, sometimes 4 or 5 feet long, with a strap to slide over your shoulder as you collected the cotton bolls. Of course these sacks were too heavy for a 5 year old to pull, so Great Grandma made them their own child-sized sacks to wear for these cotton stuffing parties. *How thoughtful,* right?
Unfortunately, necessity called.
So, the middle sister always tells the story of a particular day when Great Grandma had made the most beautiful layered coconut cake for those girls to share. Three layers, made from scratch of course, with sweet, fluffy frosting, and covered in shredded coconut. Now Mama had told them they could feast on this gorgeous cake at their morning break, after already working five or six hours.
Being resourceful, the three sisters, with Mama’s help, decided to tie up that cake in a flour sack towel, and hang it from a nearby tree – you know, just to keep it safe. The middle sister always says, “Nothin’ worse than a cake full of sugar ants.”
Those girls talked about that cake alllll morning. How sweet it would be, how much they loved their Mama for making them such a special treat, who would get the first piece, and the biggest piece and such.
Morning break came, the sisters had worked extra hard in preparation for their cake, and they rushed to the tree to begin untying their treat.
They couldn’t find it.
The flour sack was on the ground.
They were heartbroken and confused and mad all the same.
As they all looked up at the same time, their favorite horse, Smiley (for Pete’s sake), stood there.
Covered, from horse ear to horse ear, with shredded coconut and frosting smeared across his face.
I don’t know whether to laugh or to cry, but every time the middle sister tells this story, she laughs harder.
That dang horse.
So, moral goes, protect your pies people!
Anyhow, if the thought of starting with a fresh coconut intimidates you, this IS some of the best coconut pie filling I’ve tasted, so don’t feel guilty about using store bought shredded coconut.
Believe me, the clean-up was an adventure I don’t need to repeat any time soon!
Ya’ll wouldn’t believe it, coconut water flying, fibers in my hair, and stuck to the bottom of my feet.
Ya’ll proimise me you’ll make this coconut pie, even with store bought coconut, and just be thankful you’re not out there hand pickin’ cotton.
Make your horse a sweet treat too, k?
Coconut flesh from 3 young coconuts (roughly 1 1/4 cups)
Coconut juice 1 1/4 C (the water from the coconut when cracked open, substitute with coconut milk)
Evaporated Milk 2/3 C
Sugar 3/4 C
Cornstarch 1/2 C
Vanilla 1 tsp
Store bought pie crust (9 inch)
Cool Whip, or homemade whipped cream
Cut coconut flesh into strips. In a pot, add all your ingredients and stir together. Cook over medium heat about 5 minutes, until the mixture thickens. Pour into the pie crust and bake at 400 degrees for 25-30 minutes, or until golden brown. Top with Cool Whip or homemade whipped cream!
It’s soooooooo hot. In these dog days of summer, milkshakes are like, required.
This one’s special though. Cream soda, not milk.
Where have you been all my life chocolate fizz?
Before I go on –
– Oh my gosh –
Are those –
YUP, *who* happened to have chocolate cow sprinkles in her cupboard??
Chocolate milkshakes were my happy place. Chocolate milkshakes with cream soda?
Whoa. Hello new happy place!
Chocolate milkshakes have been a long time staple in my family. As the story goes, my grandmother was a teeny tiny woman, weighing a slender 95 pounds. Good gosh, I feel like a cow next to ol’ granny. She was sooo nervous on her wedding day (we’re a family of worriers), that she didn’t eat. Anthing. She actually fainted on her wedding day.
GET THIS LADY SOME CARBS!!
So, their solution? Milkshakes. She and Grandpa got a shake after the wedding, and drank herself sick. On milkshakes. It’s happened many times since. The milkshake part, I mean.
Grandma still enjoys her milkshakes. In fact, we just made her some for her 80th birthday party this year. She still says “You know what that slurping means Katie? Time for seconds!” So cute.
So… I got the idea from Sonic. I always get their blended float with Dr. Pepper. YUM.
Then one day I thought, hmmm, I want a blended float with a chocolate milkshake.
Unfortunately, it took too long to explain and they still had no idea what I was talking about, so I went home to make one…
Begin with Vanilla Ice Cream and chocolate syrup. This is imperative. I’ve seen *imposters* who attempt at making their milkshakes with chocolate ice cream and milk.
No. NO! NONONONONO!!!!
Vanilla ice cream. Chocolate Syrup.
Enter our star, cream soda. I got the good stuff. HighFructoseCornSyrup and all. I mean, “corn sugar.” Apparently, your body can’t tell the difference. Ok. Sure, that’s why I crave 13 Oreos. Anyhoo.
Pour in cream soda slowly. We want to save those bubbles for your glass!
Teeheheeeee, are you excited?
Ok, so everyone likes their shakes different.
It’s a very personal decision, I tell you.
I like ’em thick. Like your cheeks hurt from sucking through the straw.
Some folks like ’em thin. Like, with a spoon.
With all the love in my heart, I make two batches.
Swirl more chocolate syrup in your glass before you pour that creamy, foamy shake in your cold mason jar glass, top with whipped cream after taking a self-serve spritz to the mouth, and find your chocolate cow sprinkles in the back of your cupboard.
4 cups vanilla ice cream
4 tablespoons chocolate syrup
6 oz cream soda
whipped cream, sprinkles, toppings
straw. or spoon.
So, I'm going to be honest with you. Milkshakes are very personal. I really have to eyeball it. I will explain to you how I make them.
I fill up half the blender with the ice cream, packing it down lightly. Then I squeeze a good 3-4 seconds of chocolate syrup. Then I pour in my liquid until it reaches about halfway up to the ice cream level. Then I pulse the blender, pausing to push down the ice cream with a spoon and of course, taste test. Finish off with whipped cream, toppings, nuts, and a straw.
On a side note, I think this would make a great mudslide.
Next time, if I'm out of vodka, I'm going to try strawberry ice cream and 7-Up. Not Sprite. 7-Up.