I do my best to keep the things I write about here light, informative and fun.

No one really wants to read to the musings of a Debbie Downer, nor do I like to dwell on unpleasant things. Life is fleeting and I do my best to enjoy every second of it.

Unfortunately, life is full of unpleasantness. Natural disasters, wars and illness are all around us. Cancer is all around us.

I think it takes a very VERY brave person to share their struggles with others. It takes great courage to speak about your personal or family struggles in a public forum in hopes of helping just ONE other person.

In the last couple of years my family and our extended family have been tortured by different kinds of cancers, but I haven’t had the courage myself to speak out about our struggles.

But, my good friend Jeanelle is different. 

She posses a strength that I can’t even imagine. Not only is she telling her family’s story in a beautiful and hopefully helpful way, but she is literally running for the cause.

Please take a second to read her story and donate to her and her man Steven’s run for the cure.  

I know that we have all been touched by cancer in one way or another. If we all give a little, maybe we can help make this world a little better and a little brighter.

Love

Angela

Well my friends, another October is upon us. Summer is gone and technically autumn is in full swing.

I say technically because the calendar is telling me that it is fall, but the weather outside in southern California is hotter today than it was on the fourth of July.

As much as I love summer and bikinis and barbeques, I am over this heat.

My guess is I’m not alone, but I’m ready for boots and sweaters (yes we wear sweaters in California) and making soup on a chilly night.

But, no such luck just yet. So instead, I will continue to fire up my grill and cook things outdoors in the warmth.

Like these tasty summertime potatoes. If you are stuck in the heat, you should make them too. 

You will need...

2 lbs baby potatoes (either Yucon or redskin)

4 tablespoons olive oil, divided

½ cup fresh lemon juice

2 tablespoons whole grain mustard

2 garlic cloves, minced

Salt and pepper to taste

Start by heating your grill to a medium heat.

Place the potatoes in a large pot and fill the pot with water so that the potatoes are completely covered.

Salt the water and bring it to a boil over medium high heat.

When the water boils, lower the heat so that the water is simmering.

Cook the potatoes until they are tender. About 18 minutes.

After the potatoes have become tender, strain the water and allow the potatoes to cool until you can handle them.

When they have cooled slightly, slice the potatoes in half and toss them in a bowl with 2 tablespoons of olive oil.

Season the potatoes with salt and pepper and place them on the grill cut side down. Cook them for about 2 minutes per side.

When the potatoes have good grill marks, add them back to the bowl.

While they cool slightly, whisk together the remaining olive oil, the lemon juice, garlic and mustard.

Toss the potatoes with the dressing and serve hot. 

Love and Beer Floats

Angela

Tangy Grilled Potatoes

2 lbs baby potatoes (either Yucon or redskin)

4 tablespoons olive oil, divided

½ cup fresh lemon juice

2 tablespoons whole grain mustard

2 garlic cloves, minced

Salt and pepper to taste

Start by heating your grill to a medium heat.

Place the potatoes in a large pot and fill the pot with water so that the potatoes are completely covered.

Salt the water and bring it to a boil over medium high heat.

When the water boils, lower the heat so that the water is simmering.

Cook the potatoes until they are tender. About 18 minutes.

After the potatoes have become tender, strain the water and allow the potatoes to cool until you can handle them.

When they have cooled slightly, slice the potatoes in half and toss them in a bowl with 2 tablespoons of olive oil.

Season the potatoes with salt and pepper and place them on the grill cut side down. Cook them for about 2 minutes per side.

While they cool slightly, whisk together the remaining olive oil, the lemon juice, garlic and mustard.

Toss the potatoes with the dressing and serve hot.