One of my picnic contributions:
Serves 8-101 C. mayonnaise (not light) (I use Hellmann's, but homemade would be even better; I do not recommend Whole Foods or Trader Joe's mayo for this recipe)
1/2 C. drained dill pickle relish
1/2 tsp. Worcestershire sauce
1/4 tsp. celery seed
1 T. freshly squeezed lemon juice (or a bit more, to taste)
1.5 tsp. dried dill
Be sure to drain the dill pickle relish well. Mix all ingredients . Refrigerate for at least a few hours to allow the flavors to blend.
I spread this on baguette slices and topped them with smoked salmon. It's equally good as a topping on salmon burgers. I often make a half batch.
---------------------------------Progress on the February Sweater is slow (not much knitting in the car this weekend since the a/c is on the fritz):On the interwebs
The NYT gives a list of the 11 Best Foods You Aren't Eating. Hello, my dear friends cinnamon, turmeric, frozen blueberries, pomegranate juice, and canned pumpkin! I'm considering this license to eat even more of you. Cabbage, not so much. Swiss chard, I'm still sick of you from last summer's CSA boxes.
Now that the FLDS sect has opened their own "modest" clothing website, how about revisiting Mo Rocca's discussion of polygamist style with Tim Gunn?