Hello family, friends and fellow bloggers!! Today’s writing will mark 80 posts!! 80 days of sharing our little piece of the world with all of you. Thank you for reading, thank you for commenting and thank you to those who have chosen to follow our little family adventure. As we continue our adventure to 100 posts, we’ll continue to post and share, maybe even make a few adjustments as we learn to understand the in’s and out’s of this great big world of blogging.The week is starting out great isn’t it? It is a beautiful Monday here in Michigan, the sun is shining, there is a breeze coming through the windows, temperatures is in the 70’s and pretty blue sky with little white puffy clouds. Through my kitchen window I see a cloud dolphin and a swan!! It looks like they are being chased by a whale with water shooting out of his spout! Yep….it is a great day!!
Yesterday was a good day as well, we celebrated “Father’s Day” with a little bbq get together. For us it’s not about the holiday, it’s about spending time together as a family. If we can’t meet on the actually holiday we are all happy to move it so it can accommodate our family’s sometimes crazy schedules.
It was a fun day….an awesome visit!! We did miss Nikki, Eric and lil E, hopefully after this weekend Nikki’s Sunday’s will not be filled with work!!
Hot dogs, hamburgers, sausages with peppers and onions were served with sides of macaroni salad and a new potato salad for us…Texas Ranch Potato Salad.
The Texas Ranch Potato Salad was delicious! Loved the flavor of the bacon and ranch dressing! Will definitely make this one again. The photo is mine of the salad I made. I pinned this from “cake & allie” on Pinterest (their blog notes the recipe came from Allrecipes.com).
Texas Ranch Potato Salad (repined on Pinterest from “cake & allie“)
- 5 lbs red potatoes, unpeeled and cut in half
- 1 cup mayonnaise
- 1 cup sour cream
- 1 1-oz package of dry ranch mix
- 6 green onions, sliced thin
- 1/2 cup shredded cheddar cheese
- 8 slices of bacon, cooked until very crisp and crumbled (prepare right before serving)
- Bring a large pot of water to a boil.
- Cook potatoes until tender, but still firm enough to cut, about 15-20 minutes.
- Cut into small cubes and chill in refrigerator for 3 hours.
- In a small bowl combine mayo, sour cream and ranch mix.
- Let chill in the refrigerator for at least 2 hours.
When ready to serve, toss together potatoes, ranch, green onions, cheddar cheese and bacon.