New Recipe–French Bean & Potato Salad

Today is Wednesday, which to some means working through the last of the weekend’s leftovers. However, in this household, it’s only the start of my cooking. Wednesdays are my CSA veggie pick-up days and that usually means at least two hours in the kitchen after work. Tonight was a recipe I’d been dying to try for a while. While traditionally a healthy take on a conventional picnic staple, this dish screamed quick and easy lunch for the next few days. Plus, it’s always a bonus to find recipes that allow me to really get the most of my Round Right vegetables! Here is my take on a French Bean & Potato Salad. (You’ll notice that I marked the Round Right veggies I had to work with!)

1 hour
  • 2 pounds medium potatoes, like Yukon Gold or Yellow Finn (RR)
  • Salt and pepper
  • 1 bay leaf
  • 3 garlic cloves, smashed to a paste with a little salt (RR)
  • 1 tablespoon chopped capers
  • 2 teaspoons Dijon mustard
  • 4 tablespoons white wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1 can of navy beans
  • 1 can of garbanzo beans 
  • 1/2 large red bell pepper
  • 8-10 radishes (RR)


  1. Bring a large pot of well-salted water to a boil. Add the potatoes and bay leaf. Cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 30 minutes. Remove and let cool slightly.
  2. While the potatoes are cooking, make the vinaigrette: In a small bowl, stir together the garlic, capers, mustard and vinegar. Slowly whisk in the olive oil. Season to taste with salt and pepper. Whisk again before using if the dressing separates.
  3. When the potatoes are cool enough to handle, remove the skins with a paring knife and carefully cut into pieces 1/4-inch thick, or slightly thicker. Put the slices in a low bowl, season lightly with salt and pepper and add half the vinaigrette. Using your hands, gently coat the potatoes with the vinaigrette, taking care not to break them. Cover and set aside at room temperature.
  4. Empty the garbanzo and navy beans into a colander and rinse thoroughly. Set aside and begin cutting the radishes and red bell pepper into slices or chunks.
  5. Combine all ingredients into a bowl and dress with remaining vinaigrette. Hand toss and serve.


4 to 6 servings

I’ve Been Living a Lie

Maybe my title was a bit dramatic and certainly could seem startling to some who have noticed this is my first post in weeks, but I assure you this is just another one of my silly mini-dramas.

A few days ago, Alex and I were babysitting his nephew Cohen. We took him to McDonald’s for dinner and a Despicable Me toy, which was a lovely outing. While we were eating, I told Cohen how pretty his eyes were. (Picture beautiful brown hair with crystal blue eyes.) This got him curious about our eyes. He looked at Alex and then looked at mine. Alex asked him what color his eyes were and he replied “Blue!” Alex then asked him what color my eyes were and he replied “Green! Wait, no black. No, green!” I’ll move past the black part and go straight for the former. GREEN. His little set of 4-year-old eyes saw mine as green. Now, this may not be a shock to anyone else, but I’ve identified as someone with blue eyes for my ENTIRE EXISTENCE. My driver’s license reads BE. My avatars…blue eyes. Me as a Sim…blue eyes! Are you smelling what I’m stepping in? This completely rocked my world.

We parted ways with Cohen and headed home. After Alex and I got settled in on the couch I said, “Can you believe Cohen thought I had green eyes? That’s so strange to me.” Alex replied, “Well don’t you? I’ve always thought your eyes were greyish green.” WHAT. WHAT. WHAT. How could I have lived on this planet for nearly 25 years and not noticed my eyes were a different color? After processing this, I decided to do the only thing I knew that would give me answers: the Google.

I started my quest for eye-color knowledge by looking up heterochromia. While this doesn’t apply to me, it helped me find the answer I’d been looking for. Apparently, my eyes are actually three different colors. I figured this out after carefully inspecting photos of various eye colors and started to compare mine with the colors listed.

Now this isn’t exactly what my eye looks like, but I’ll show you photos of my eyes take within seconds of each other and how different the color is in each. None of these have been altered in any way other than a shift in light when I moved my head from side to side.


So above are my eyes. Below are the colors listed for each.




Not me.



Ha, I wish.


File:Hazel green eyes close up.jpg




File:Green eye lashes.jpg

Hmm…getting closer.


File:Gray eyes.jpg

Eh? Not sure if this is me.

Grey with Yellow Iris





So, I have no clue where I fall. To me, it looks like I have a blue ring around the outer part, a greyish green middle and a yellow ring around my iris. WHAT A MESS.

Anyway, what do you think? 

Thanks to those of you who managed to migrate back here to read this after my very long hiatus. Photos from my trip to D.C. to come!