Ready Picnic of Chicken Livers, Potato Salad, and Gingered Cucumbers
My least favorite moment of summer is arriving in Deltaville after the house has been closed up over winter and discovering the things that happened while we were gone. There's always that moment of overwhelmed despair. It's a 150-year-old farmhouse, what do you expect? But as we slowly clean, I am reminded each moment of how much I love this Ramshackle farmhouse, cherish its past, and slowly we continue its restoration progress for future generations.
This year we did not throw a 5K race breakfast party earlier because let's face it, there was still more cleaning to do. Instead, I make items we can take to picnics by the pool, to friend's homes, or serve on the dock at sunset to entertain. Maybe next week we'll be ready to invite guests… but not now.
Soften chopped onions and carrots in buttr and a little broth. Now drain, trim, and add the chicken livers, cook until tender. With your spatula chop chop chop as you cook so that it breaks down, and liberally sprinkle turmeric, salt, pepper, oregano, a glug or two of Triple Sec, and once it's done, lots of fresh parsley.
Cool in the fridge or serve hot. If you don't like it rough you can always blend in a food processor to serve… as pate!
Potato Salad
Cook potatoes until tender. In a bowl, whisk Dukes, plenty of lemon juice, garlic, salt, minced onion, tarragon, plenty of dry mustard, and pepper. Now add the potatoes, chopped small and blend blend blend so that it's not only evenly coated, but creates a thickened sauce as the potatoes break down.
I didn't learn this until way later in life but it really does make a difference when you core cucumbers for dishes like this. I remove the core and while I'm cooking, I eat it so it's not wasted. Whisk sesame oil, minced onion, ginger, ACV, tamari, garlic salt, Hot Honey BBQ sauce (if you don't have any on hand make your own with some cayenne, honey, a little ketchup, garlic & vinegar, & liquid smoke!).
Mix with cubed (small) cucumbers, matchstick carrots and sliced fresh basil. (Make sure to make enough sauce to not only marinate the cucumbers but to toss in salad later.) To serve, in another bowl at the last minute slice, then chop fresh lettuce and mix it with some of the sauce. Use the lettuce as the bed and top with the marinated cucumbers.
Serve a little for lunch, but know that tomorrow it's going to be even more amazing, perfect for serving sitting on the dock, at a picnic table, or in a friend's home.
It's Friday, and the afternoon brings the gift of a summer storm. Instead of yearning for the pool and bay, I can now contentedly sweep and wipe and wash down every item in this beloved home. MAYBE next week we’ll be ready for guests.
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