tion and recipes, most requiring just a handful of this or that. His warm potato salad is excellent:
Simmer scrubbed reds till done; drain and dry. Cut and dress while hot with EVOO, fresh lemon juice to taste, ground pepper, fresh parsley and chives. Give a toss and let it sit till serving time. YUM. Leftovers? Eat them cold... or, crisp up in the oven or frying pan. YUM twice.
To Note: Steamed and chopped leeks work fabulously well in this dish. YUM thrice.
