Food: Don Mauer tweaks his mother's recipe for potatosalad and comes up with a winner.
Many weeks of overheated summer remain, and everyone who can will continue their cookouts until it is too cold. For many, though, cooking outdoors never stops, even when it snows.
My garden has loads of herbs, like basil, oregano, rosemary, and thyme, but no vegetables. That means heading to my local farmers market, where I found some amazing ripe tomatoes that are sweet and ready to eat. Many of those tomatoes aren't red but yellow, like small, super-sweet, SunGold cherry tomatoes. If you can find them, buy them, you will not be disappointed.
There are two things I do not like about fresh corn on the cob: what to do with those tricky-to-get-off-the-ear silks and having to work a toothpick around my teeth after scarfing down an ear . Otherwise, a perfectly cooked ear of corn is pure heaven that screams:"S-U-M-M-E-R." Recently, I found that a few minutes in a microwave produces excellent corn-on-the-cob without boiling water.
As long as I was working on this, I added two things that Mom did not include: chopped, fresh organic parsley and organic sour cream. I also changed distilled white vinegar to lower-acid unseasoned rice vinegar.
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