Crawfish Boil Take 2

This afternoon I worked on the yard - the back yard to be specific. I started removing one of the flower beds. I have been letting them grow in to see what comes in. The idea is that I can figure otu what comes in and what does not. Then I can decide what I like and replant as I deem necessary. This is a great idea, however one of my beds started comming in full of nasty things. It seemed like these bulb-y things were comming in - but there was no sign of flowers and no rhyme or reason was behind the plantings. I spent part of this afternoon weeding the bed and working on digging out the plants/removing roots. I have a little more work to do tomorrow. The part that has already been done looks pretty darn good.

Tonight was the annuall Tate crawfish bowl - my second crawfish boil of the year. The Tate's throw a HUGE party every May, with some sort of crawfish theme. I think they start buying beer about January, and by May they have quite a party - crawfish with potatoes, corn, mushrooms, and sausage as well as a bunch of grilled glory, potluck sides, desserts, and beer. This year the Culkin fire department manned the crawfish while Mr. Tate manned the grill. It as fun times, as always. A huge crowd showed - literally the entire volunteer fire department was there - as well as people from all over town. It is amazing how many of them I knew, and how many I didn't. I already look forward to next year's crawfish boil. For my entry in the potluck i brought potato salad - a new recipe.
DILLED NEW POTATO SALAD

• 1/3 cup white wine vinegar
• 1/2 cup olive oil
• 2 tsp dried dillweed or 1 tbl fresh dill
• 1 tsp sugar or splenda
• 1/2 tsp salt
• 1/2 tsp ground mustard
• 1/4 tsp ground pepper
• 1 clove garlic minced
• 3/4 lb green beans
• 10-12 new potatoes cut into fourths
• 1/4 cup chopped red onion
• 1 small yellow bell pepper

1. Combine vinegar, oil, dill, sugar, salt, mustard, pepper, and garlic for dressing
2. Boil/Steam potatoes and green beans until the potatoes are just tender enough to be pierced with fork
3. Toss potatoes, beans, and dressing large bowl. Add onion and pepper and tos. Coer and refridgerate until chilled

I must say, I thought it would actually be pretty yummy warm too. I really liked it, and I didn't bring much home with me. I'm definitely going to keep this recipe - now I have three great potato salads - dilled new potato salad, garlic roasted potato salad, and Grandma Goerss's German potato salad