Summer at the Ranch

Summer at the Ranch

Hi There,

  I'm so excited to share some news with you. I have some new products from a new vendor called Mudpie TM. I'm sure you've heard of them If you are an avid farmhouse shopper like me. Here are a few new items and watch over the next several weeks as I receive additional farmhouse home decor just in time for fall.

Recently, I was able to shoot some photography at a dear friend's beautiful ranch home and was able to capture some special shots. This home is unique as it was built 100 years ago and is where my friend’s father was born. 


My garden is now thriving with lots of veggies this month. I just picked some green beans, beets, early cherry tomatoes, English peas, basil, and awesome bell peppers just to name a few. I am convinced composting was the key to my bountiful harvest this year.

With my garden crop, I decided to make a scrumptious potato salad (my mom's legendary recipe) for this 4th of July. This potato salad is sure to be a crowd pleaser.

Here's the recipe:

5 lbs russet potatoes boiled and chopped into bite size pieces

I small jar of chopped pimentos

1/4 cup of fresh cooked peas 

6 hard boiled eggs chopped fine

3/4 cup of chopped dill pickles (preferably baby dills)

¾ cup of  red onion chopped fine

½ cup chopped green bell pepper

1 small can of sliced black olives 

½ cup to ¾ cup of minced fresh parsley ( depending on what you like)

½ cup of bacon cooked and minced fine

¾ cup celery chopped fine

Salt and pepper to your taste

¼ cup of apple cider vinegar

1/2 cup light mayonnaise

½ cup of salad spread ( Best Foods brand)

½ cup sweet mustard

Boil potatoes until done. Set aside to cool then refrigerate for 45 min.

Cook and mince bacon, set aside

Boil eggs, chop fine, set aside

In a large bowl add chopped pimentos, peas, celery, dill pickles, onions, bell pepper, parsley and olives.

Add in chopped eggs, cooled potatoes, salt and pepper and bacon. 

Now add in the mayonnaise, sweet mustard, apple cider and salad spread.

Mix together well then refrigerate for 6 hours or overnight. 

 Slice up one egg and parsley springs on top for garnish.


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