Last snack I had while playing POTCO were those new Snyder's Pretzel Pieces, Buffalo flavored. Pretty good, although you have to play one handed to keep the keyboard clean...

Ooh, anything chocolate... Cheese popcorn, the kind you make and add parmesan to, or Cheese Its, for drink, iced tea no sugar no lemon no cream no fruit no FUNK just tea! or a Vanilla Coke or Dr. Pepper

had some of our limited edition root beer float ice cream last night. amazing how it tastes exactly like a root beer float!

Creole Potato Salad
 

Since this is a Grill’n and Chill’n weekend, you really should add this to your table.
Here is a Two’fer for you. Both come from Chef Paul Prudhomme.

Warning: The Green Onion Mayonnaise may be addictive.

Green Onion (Scallions) Mayonnaise

1 Egg plus 1 Egg Yoke
1 1/8 Cup EVO
½ Cup finely chopped Green Onions
1 ½ Tablespoon Creole (or Stone Ground) Mustard
1 Tablespoon White Vinegar
½ Teaspoon Salt
1/8 Teaspoon White Pepper

Blend the egg and egg yolk in a food processor or blender until frothy (about 2 minutes). With the machine on, gradually drizzle the EVO in a thin stream. When the mixture is thick and creamy, add the remaining ingredients and blend for an additional minute. Refrigerate until ready to use.


Creole Potato Salad

4~5 medium White Potatoes, cooked, peeled and coarsely chopped
6 Hard Boiled eggs, finely chopped
¼ Cup finely chopped Onions
¼ Cup finely chopped Celery
¼ Cup finely chopped Bell Pepper (your choice on color)
2 Teaspoons Ground Red Pepper – Cayenne of course
2 Teaspoons Creole (or Stone Ground) Mustard
1 ¼ Teaspoon Salt
¼ Teaspoon White Pepper
Green Onion (Scallions) Mayonnaise

In a large Bowl combine all ingredients, mixing well. Refrigerate until ready to serve. In addition to the “As Printed” recipe above, I add ½ (total) Cup Green and Black Olives finely chopped and top with Crumbled crispy Bacon.

Enjoy.

This is my new favorite chocolate cake recipe. http://www.joyofbaking.com/images/la...colatecake.jpg


http://www.joyofbaking.com/ChocolateCake.html You just have to whip the bejeebers out of the ganache. I have made this 5 times within the past 2 weeks. LOL. It is yummers.

No wonder we don't see you and Blue around, you're all buzzed up on choco highs and prolly can't even reach the keyboards.

For TLAPD we had a Pirate Picnic/BBQ and I decided to try my hand at sangria, something which has always intrigued me yet I had never tasted. Oh. My. Gawd!!! It was DELICIOUS! We took a recipe we found online and tweaked it and this is what we got. Enjoy!

(I listed specific ingredients because I saved the recipe to recall what exactly I used!)

Las Vegas Black Hat Society (LVBHS) Pirate Picnic/BBQ Sangria

Ingredients:
-1 Bottle of Ravenswood Cabernet Sauvignon (Vintner’s Blend)
-1 Lemon, cut into wedges
-1 Lime, cut into wedges
-1 Orange, cut into wedges
-2 Tbsp. Natural Cane Sugar (Turbinado/Demerara Sugar)
-“Splash” (About 1/8 cup) Orange Juice
-1 Shot 10 Cane Rum
-1 Bag (About 2-3 cups) Frozen Berries (Strawberries, Blueberries, Blackberries and Raspberries)
-1 Small Can of Pineapple Chunks with Juice
-1 Liter of Ginger Ale
-Ice

Preparation:
Pour wine into a large pitcher and squeeze the juice wedges from the lemon, orange and lime into the wine. Toss in the fruit wedges (leaving out seeds) and pineapple, then add sugar, orange juice and rum. Chill overnight. Add ginger ale, berries and ice just before serving. If you'd like to serve right away, use chilled red wine and serve over lots of ice, but the best Sangrias are chilled around 24 hours in the fridge, allowing the flavours to really marinate into each other.

Note: Next time maybe try removing the rinds from the citrus fruits. They added a slight bitterness to the drink (it was akin to sucking and lightly nibbling an orange/lime/lemon rind), though it was not really a detriment.