I’ve spent a lot of time lately trying to decide what I should do with my summer because I know that it will be over in a blink of an eye. Of course, in my dream world, we would all receive a three-month summer vacation and have an unlimited budget to work with but until that day comes, I and you are probably stuck keeping our bucket list to a few attainable items. Here’s twenty that I think I may possibly be able to manage. All except for number nineteen of course.
Summer Bucket List
- Host a crab feast with both king crab legs and Maryland crabs.
- Invite all of my neighbors, the ones that I like anyway, over on a weeknight for homemade popsicles.
- Eat BLT’s made with fresh garden tomatoes every Saturday for lunch.
- Take lots of long exposure photos using sparklers. It’s really just an excuse to play with sparklers.
- Build a sandcastle that doesn’t look like something a two year old built.
- Go out for gelato or ice cream one night after dinner.
- Spend a lazy day reading a good book.
- Catch lightning bugs, place them in a Mason jar, and go to sleep watching their butts light up. Then, get B.O.B. Bob to dispose of them in the morning when they are all dead.
- Paint my nails some ridiculously bright and fun color.
- Sleep outside under the stars. Hopefully, without getting bit to death by mosquitos.
- Put together a puzzle while at the beach.
- Spike a huge watermelon with vodka. I may need some help eating it, so who wants to help?
- Go see an afternoon movie on a rainy day. Preferably Baywatch, featuring The Rock, who is one of my all-time favorite hunky hunk man crushes.
- Make a new version of Flat Brenna to travel with this summer. The old Flat Brenna is showing a little bit of wear and tear.
- Make Kit Kat S’mores. That’s right, you heard me, Kit Kat S’mores. Mmmmmm…dreamy.
- Paint more strawberry rocks to place in my strawberry planters so that I can watch the squirrels steal them all yet again.
- Lounge on a crazy animal pool float while drinking a strawberry daiquiri.
- Make a bee sting cake and decorate it with tiny little gum paste bumblebees and flowers.
- Convince Brenna to be nicer to people. I know, it’s a long shot. A girl can dream.
- Try to spend more time on and in the water, whether it be a lake, pond, or ocean. This would be so much easier if we lived closer to the ocean.
Ingredients:
- 10 Red Potatoes, Peeled & Diced (Approximately 9 to 10 Cups)
- Water
- 1 Teaspoon Sea Salt
- 1 (4-oz.) Jar Diced Pimentos
- 1 Cup Mayonnaise
- 1 Tablespoon Worcestershire Sauce
- 1/2 Teaspoon Ground Sea Salt
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Garlic Powder
- 1 (8-oz.) Block Yellow Cheddar, Shredded
- 3/4 Cup Chopped Dill Pickles
Directions:
- Place the potatoes in a large pot, cover with water by two inches, and then add the sea salt. Cook over high heat for 15 to 20 minutes or until tender.
- Drain and rinse the pimentos. Place the pimentos on a few paper towels to remove any excess liquid.
- In a large bowl, whisk together the pimentos, mayonnaise, Worcestershire sauce, ground sea salt, pepper, and garlic powder.
- Drain the potatoes and rinse them under cold running water for 3 minutes.
- Spread the potatoes out on a baking sheet and allow them to cool for 15 minutes.
- Add the cooled potatoes, shredded cheddar, and chopped pickles to the mayonnaise mixture and stir to combine.
- Refrigerate for at least 4 hours before serving.
Suggestions:
- You may need to alter the amount of salt and pepper in this recipe based on your own individual taste. Also, some dill pickles are saltier than others and may affect the final flavor of the potato salad. I myself prefer a little more pepper.
- Make sure to dry the pimentos on several paper towels to prevent watery potato salad. You can dry the dill pickles on paper towels as well if you wish.
- I can’t stress enough how important it is to shred your own cheese. The pre-shredded cheese you buy at your local market does not taste as good and has a different texture due to the anti-caking agents that are added to it.
Improvements:
- Add chopped bacon or hard-boiled eggs to this potato salad.
- Use a clove or two of finely crushed garlic in this recipe in lieu of garlic powder.
- You may decide not to peel the potatoes used in this recipe. It’s really up to you.
Pimento Cheese & Dill Pickle Potato Salad
Ingredients:
- 10 Red Potatoes, Peeled & Diced (Approximately 9 to 10 Cups)
- Water
- 1 Teaspoon Sea Salt
- 1 (4-oz.) Jar Diced Pimentos
- 1 Cup Mayonnaise
- 1 Tablespoon Worcestershire Sauce
- 1/2 Teaspoon Ground Sea Salt
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Garlic Powder
- 1 (8-oz.) Block Yellow Cheddar, Shredded
- 3/4 Cup Chopped Dill Pickles
Directions:
- Place the potatoes in a large pot, cover with water by two inches, and then add the sea salt. Cook over high heat for 15 to 20 minutes or until tender.
- Drain and rinse the pimentos. Place the pimentos on a few paper towels to remove any excess liquid.
- In a large bowl, whisk together the pimentos, mayonnaise, Worcestershire sauce, ground sea salt, pepper, and garlic powder.
- Drain the potatoes and rinse them under cold running water for 3 minutes.
- Spread the potatoes out on a baking sheet and allow them to cool for 15 minutes.
- Add the cooled potatoes, shredded cheddar, and chopped pickles to the mayonnaise mixture and stir to combine.
- Refrigerate for at least 4 hours before serving.
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