Scenes from a summer weekend & a recipe ~

Thunderstorms, backyard BBQ’s and Summer  weddings……..  

Balsamic  Mustard Potatoes  (as requested, recipe to follow)

Rustic peach tart with vanilla bean ice cream

More storm clouds

Bride and  Groom (Bob and I met when the groom, his  nephew, was six weeks old. If that doesn’t make a person feel old, well, I don’t know what does).  

My girl.

More cousins.

This recipe is loosely based on the Mustard Roasted Potatoes recipe from the Barefoot Contessa At Home

• 2.5 lbs small red potatoes

• 1 good sized red onion

• 3 Tbsp good olive oil

• 2 Tbsp whole grain mustard (the more brown and grainy the better in my opinion)

• Approx ¼ cup good balsamic

• Kosher salt

• One tsp ground black pepper

Preheat oven to 400 degrees.

Cut the potatoes in half or quarters depending on their size and place on a sheet pan. Slice the onions into half rounds and mix with the potatoes.    In a separate bowl mix the oil, mustard and balsamic then pour over potatoes and onions.    Bake for  45 minutes to an hour until potatoes are soft on the inside and crispy outside. Be sure to toss the potatoes while they are in the oven a few times so they brown evenly. About five minutes before they are finished baking I sprinkled them with fresh grated parmesan or romano cheese.

Enjoy!!!