Duluth Minnesota Visit – Photos – Fourth of July Celebration with Cathie’s Potato Salad Recipe

fourth of July Houses Whittier Neighborhood

Fourth of July Houses Whittier Neighborhood

Cathie’s Potato Salad recipe from her Grandma and Mom


3/4 of a 5 Pound bag of medium Red Potatoes unpeeled

3 Radishes

3 Celery Stalks

2 Scallions

7 Hard boiled eggs

1 Tablespoon heavy cream

1 1/2 Cups  mayonnaise Plus a teaspoon of mustard

Kosher or  Sea Salt and ground pepper to taste

Can be made ahead 2 hours or one day.


Cook the potatoes with their skins until tender. Remove from heat, drain water and let cool.  Meanwhile cut scallions using the white part and a little of the green.  Wash the three radishes, trim the leaves and root, dice into small pieces like an onion.  Take the celery stalks and slice lengthwise if they are large, then slice across to make  small pieces.

Cut the potatoes with skins on into neat chunks and put in a large bowl. Cut up the eggs into chunks add to potatoes. Add all the vegetables.

Mix the mayonnaise, mustard and cream together and put into the bowl and gently combine with the salt and pepper to taste.

Serve with summer grilled meats and assorted green salads and enjoy!

Day at Duluth Harbor

Duluth Harbor

Day at Duluth Harbor2

Duluth Lift Bridge

Duluth Minnesota Lift Bridge – Hazy skies from Canadian Fires

Neighborhood Fireworks Lakeside

Neighborhood Fireworks Lakeside

Family 3 generations

Three Generations

Duluth Sunset

Duluth Sunset

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Lyndale Farmers’ Market In Full Swing – Summer Has Arrived – Peach Clafoutis Recipe


Minneapolis June 21, 2015 Sunday, Father’s Day, and Lyndale Farmers’ Market Day.  I bought lettuce, fresh picked strawberries, and parsley for a salad I’ll be bringing to dinner. There are plenty of fresh herbs and vegetables. Everything is so appealing. The rain has changed the drought conditions in Minnesota, for which I am sure the farmers are grateful as I am for the beautiful produce. The blog that inspired me to try this Cherry Clafoutis Recipe is lapetitepaniere who is a regular contributor to Fiesta Friday. Her recipe is in metric measurements and she talks about using icing sugar (Not sure what that is.) Also revealed is that the real French way is to leave the pits in the cherries for the flavor. Now that’s a great idea. Another blog showed a clever way on how to pit cherries by using a wine bottle. (Time consuming.) I made Julia Child’s Cherry Clafoutis Recipe by JuleSong, which was very easy!  Get out your blender and it’s done.  Of course there is the fruit fiddling around, but I opted for peaches and waited until they were ripe enough to have some sweetness. Here’s my hastily written copy of the Cherry Clafoutis Recipe.

Suggestion: Click on either link for the recipe. I wouldn’t want anyone to go cross-eyed trying to read my directions.   Note: I left out the blender part of the order of preparation.

  1. “Using a blender, combine the milk, 1/3 cup sugar, eggs, vanilla, salt and flour, and blend.”

I used organic pure cane sugar and it was very sweet the first day. It is not very aesthetic with peaches either. (And…There’s the uneven temp in the stove…)  It makes sense to use cherries because they are not as sweet.  Clafoutis may be served for dessert or breakfast.  As an experiment it was an easy recipe.

Fiesta Friday #73 is hosted by co-hosts, Michelle @Giraffes Can Bake and Juju @ cookingwithauntjuju. FiestaFriday.net Check out all the party recipes from all around the globe. Happy Funday Sunday!

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Breathe Life – Summer = Macro Lens Photography Experiments

Close Up Butterfly

Close Up Butterfly Copyright CKatt June 2015

My camera has many as yet undiscovered ways of taking pictures. One of the bloggers I follow had some fantastic micro lens photos. These photos inspired me to take out the my camera’s instruction disc to learn to use the macro setting. (Yup. you need a degree in cameras these days to know how to use them.)

Iris Bloom Hybrid copyright CKatt June 2015

Iris Bloom Hybrid Copyright CKatt June 2015

The quote I include in this post also moved me to share these thoughts about being present in life, the power of forgiveness and that we are all in this together.  I collected it as a reminder.  All I have is today.

“Once you’re at peace you are free to go on and spread more happiness and light throughout your life. Never hold onto pain or hatred because it blocks you from helping others. We, collectively on this earth, have all been hurt at some point. We need to start comforting, inspiring, and breathing life into each other. Live in the present and give all the love you have to give.” From ~ Sierraeatscleanlivesclean


Retrieved October 12, 2014

“Be Peace.”

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” I decided I was a very stupid fool not to at least paint as I wanted…”


The artist speaks my thoughts.

Originally posted on The Art of Quotation:

okeefe adams

“One day seven years ago I found myself saying to myself — I can’t live where I want to — I can’t go where I want to go–I can’t do what I want to — I can’t even say what I want to — I decided I was a very stupid fool not to at least paint as I wanted to.”

Georgia O’Keeffe, painter. Photograph by Ansel Adams, Ghost Ranch, 1937

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Slow Food founder Carlo Petrini at Eataly NYC

Originally posted on ACIS:

Sally Grant   New York

Carlo Petrini signing copies of his new book at Eataly, NYC. Carlo Petrini signing copies of his new book at Eataly, NYC.

Recently I attended a talk by Carlo Petrini, the founder of the Slow Food movement, at the NYC branch of the Italian gastronomic chain Eataly. Appropriately enough on Earth Day, he was there to discuss the release of his new book Loving the Earth: Dialogues on the Future of our Planet. Petrini gave an impassioned talk (in Italian, accompanied by an English translator) on his philosophy of food culture and the impact agriculture has on the health of the world. The book is a record of conversations between Petrini and people who he feels are important in this debate, such as Massimo Montanari and Dario Fo in Italy, and Wendell Berry in America, among others from around the globe.

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