New Season. New Look. New Recipe.

I got a haircut.



This is not usually a notable event, but I really went for it this time. I had been thinking about it casually for a really long time. The other day...on the hottest day in LA history...I looked up a few salons (I wanted to go a step above my usual supercuts visit for this one), and went during my lunch break.

When I arrived at the salon, the hairdresser, Mino, seemed hesitant at first to lop off my extra-long and thick curls. I think he sensed that I was not entirely sure of my decision either. I finally gave him the go-ahead to chop away and within 10 seconds, my hair was on a low ponytail. Within another 5 seconds, my ponytail was in his hands...no longer attached to my head. I felt lighter and healthier all of the sudden, and there was no turning back. I had made the right decision.

I liked having long curly hair, but I thought a change would be nice, and it is. I don't know if I look particularly better with short hair, but I feel better at least for now.

BEFORE:


With my mom at a Florida Gator game a year ago; even though I like the change of the new cut, this picture makes me nostalgic for my old hair.

AFTER:


On my computer camera...Just woke up on a Saturday morning...I straightened my hair the day before. I think I will mostly be wearing it curly though...the straightening just makes the change that much more dramatic I suppose. It feels light and fresh for now, but I may get cold in the winter without my winter mane!

Have I inspired you to try something new? If so, you should try this simple recipe for potatoes. It is the easiest thing! This was in a little article from my June issue of Food Network Magazine that featured the city of Syracuse, NY. According to the article, the tasty dish originated with some Irish salt mine workers in Syracuse during the 19th century. They would drop some small potatoes into the piping hot brine at work for a cheap lunch. The result was a soft, creamy inside and a delicious skin, full of flavor from the salt. The wonderful texture can be attributed to the high heat the salted water is able to reach. Apparently, this dish (with a side of melted butter for dipping) is still a staple in Syracuse restaurants to this day.

This could not be simpler; it is as easy as boiling potatoes, but the salt changes everything. I made these salt potatoes to go with our beef tenderloin the other night, and then I mashed up the leftovers, adding sour cream and butter, to make mashed potatoes as a side to another dinner.



Syracuse Salt Potatoes

(recipe from Food Network Magazine - serves 8)

1 1/4 pounds salt (kosher or regular table salt is fine)
8 C water
2 pounds small fingerling OR yukon gold potatoes (any variety of small potatoes should work)
about a 1/2 C butter (for melting and dipping).

Pour the salt, water and potatoes into a large pot, and bring to a boil.
Cook until the potatoes are tender all the way through (about 20-30 minutes)
Drain the water, and allow potatoes to dry and cool.
Serve with melted butter for dipping!