When I think of potato salad, I think of warm, red bliss potatoes covered in tangy dijon-chive vinaigrette, Nothing could be farther from my mind than mayo, eggs, and chopped celery. Once you have tried this version of Italian-style potato salad, you’ll never go back to mayo-based again. Again, I’ve never made less than 10 pounds at a time (but often have made more)… cut this in half if you aren’t feeding an army.
All right, here it is, folks. Fondly referred to in my household as “Scrubber Lang” Salad, this SUPERFOOD salad will kick start your day, your diet, your week, your life! I think of all of the crunchy, curly, fibrous kale and nutrient-rich, raw veggies literally scrubbing all of the muck out of my insides as it travels through my system. You even get your protein, vitamins and healthy fats in the almonds and the dressing.
This salad is a BADASS, of the nutritional variety. Kind of like its namesake, Clubber Lang… Simply put, I pity the fool who doesn’t make and enjoy this salad, often.
This is the only picture I could find of this dish: my now-famous Sour Cherry-Bacon Glazed Pork Loin. I am in a hurry to post now, with this one substandard picture, because my sister loved it SO much the last time I made it, that she has requested the recipe to make for our Easter Sunday dinner! So I couldn’t keep her waiting any longer… will put up pics of our feast on Sunday. Maria, if you are reading this, I have an extra bag of sour cherries I can provide towards the feast. And I’m bringing ravioli, too… Mom and I are in cahoots.
Friends, I hope you enjoy this recipe as much as my family does! What will you be eating this Sunday?
Hey-o! Jiffy Corn Muffin Mix is one of those things that was really hard for me to let go of, because it is simple, inexpensive, and because it’s a comforting image from my childhood. If you were born in the 50’s, maybe you remember this guy… 
if you were born in the 70’s, this is the box you see in your mind…
and it looks just about exactly the same at the grocery today. Jiffy mixes are still a pretty good bargain, at about $0.60 per box, and I honestly don’t want to take anything away from the Jiffy company, because in many ways, I totally support what they do… it’s a heck of a lot better for you and for your wallet to make a Jiffy mix than to buy a pre-made muffin or bread or cake at the store.
But since I’m kind of on a mission to show my friends that cakes and muffins and pancakes and waffles don’t actually come from boxes, and you can do it healthier, more simply and with less waste and expense yourself, I had to do away with Jiffy. Also, since I usually make about six times one mix, the pile of waste created in paper packaging every time I had a hankering for a corn muffin was shameful.
Fortunately, others before me have done the measurements and have figured out the proportions, so a copy-cat Jiffy mix recipe, using only the most basic ingredients you already have in your pantry, is easy to find, and I’m making it even easier by copying it here!
2/3 cup flour
1/2 cup cornmeal
1/3 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
Just mix these dry ingredients with 1 egg, 2 Tablespoons of vegetable oil, and 1/3 cup of milk and bake at 400 degrees for 15-20 minutes. This mix will make about 6 small muffins. I like to make about six times this amount, which will yield 12-14 giant muffins! I’ve added that recipe here, so that you don’t have to do the math. Of course, this recipe is only the base for the goodies you will add… you could make your muffins sweet by adding fruit and honey, or you could make them savory by adding bacon, cheese and onions, like I have done here. Thank you, Jiffy, for your decades of service and corn-meal inspiration… but we will take it from here.