I don’t know about you but this whole act of cooking rules, the pressure, the heat and of course…. Gratitude.  Basically I aim to please, so every thing I make I go all the way.  What I mean by that is...

that when I make a classic recipe I like to add my own spin and make it mine.  You too may do this like when you make mac and cheese and throw in chop meat and onions and call it Uncle Limpy’s Pasta Especial.  It’s a great way to be creative because you can experiment and nourish yourself at the same time so you can sound like you’re busy and use the word multi-tasking.  So here is a simple dish that I put a spin on.

Papas Ensalada (All that means is potato salad in Spanish I think but it sounds cool)
10 Red bliss potatoes boiled, with or without skin
5 Hard boiled eggs, shelled
3 tbsp Mayo or more if needed
2 tsp Dijon Mustard
½ cup White vinegar
2 Roasted jalapeños peeled and minced
3 Chorizo sausages cooked and diced
1 Bunch of scallions chopped
Salt and Pepper to taste

Cube the potatoes into ½ inch chunks.  Let sit in vinegar for 30 minutes and then strain off vinegar.  In a separate bowl combine the rest of the ingredients and whisk together making sure to mash the eggs.  Then fold in potatoes then of course… Eat!!!