I know it is spring when I see the bright, lovely faces of daffodils blooming and nodding in spring breezes. They always cheer my heart and soul.

Crocuses are just, “still winter, but spring is coming.”

But daffodils are really spring.

This poem has always been a special favorite.


I wander’d lonely as a cloud

That floats on high o’er vales and hills,

When all at once I saw a crowd,

A host, of golden daffodils;

Beside the lake, beneath the trees,

Fluttering and dancing in the breeze.


Continuous as the stars that shine

And twinkle on the Milky Way,

They stretch’d in never-ending line

Along the margin of a bay:

Ten thousand saw I at a glance,

Tossing their heads in sprightly dance.


The waves beside them danced; but they

Out-did the sparkling waves in glee:

A poet could not but be gay,

In such a jocund company:

I gazed — and gazed — but little thought

What wealth the show to me had brought:


For oft, when on my couch I lie

In vacant or in pensive mood,

They flash upon that inward eye

Which is the bliss of solitude;

And then my heart with pleasure fills

And dances with the daffodils.

William Wordsworth (1770-1850)xx



Featured Recipe    Patriotic Potato Salad

Sometimes I call this potato salad Red, White, and Blue Potato Salad or other times 4th of July Potato Salad.  Just depends on my mood. Which recipe name do you think is best?

I was going to make this potato salad for you last July 4th. However, the grocery stores here in Columbus did not cooperate. There were no blue/purple potatoes to be found anywhere.

Of course, that resulted in my sharing the Red White and Blue Chocolate Dipped Strawberries. Not a bad trade off at all.

Anyway, when I saw  purple potatoes at the store the other day I thought I should make that recipe now, even though it is not even summer yet. We can be patriotic all year long, not just at holidays. Besides, this is one DELICIOUS potato salad.

As always here at MTTD this recipe is fast and easy to make as well as easy on your budget during this recession.

Plus it is super easy-peasy! It is also a Recession Buster Recipe©

This is what you will need for 4 people:

1-1½ pounds red, white & purple potatoes

2 tablespoons country styleDijonmustard

1-2 tablespoons olive oil

1 tablespoon red wine vinegar

2-3 green onions

Couple strands fresh tarragon

Salt and pepper to taste

Here is what you do:

Wash the potatoes and steam them until they are just tender, 20-30 minutes.


NOTE 1: If you cook them too soft they will crumble when you slice them. Best to cook them till a toothpick can go through the potato.

NOTE 2: If any of the potatoes are super small they will finish cooking before the larger ones. I remove those right away and just let them sit. If you want, you can keep them warm by loosely covering with aluminum foil.

Whisk together the oil, vinegar, and the mustard, and salt and pepper to taste.

While the potatoes are steaming, wash and slice the green onions. Set aside. Also remove the tarragon leaves from the stem. Roughly cut the tarragon leaves, leaving a few tarragon leaves whole just for visual interest.

When the potatoes are done let them cool slightly. Then cut them in half and/or into fourths and place in a large bowl.

Pour the dressing over the potatoes and gently toss to coat.  I use the spatula to move the potatoes so that the dressing sinks towards the bottom of the bowl. Then I use my fingers to coat the potatoes. Taste and adjust for seasonings if necessary.

Mmmm Mmmm Mmmmmmm This is just soooooo lick my fingers delicious!

Place potatoes on a serving plate and scatter with the green onions and the tarragon.

 Can be served warm or cold.

Bon appétit!!! 


1-1½ pounds r, w,& b potatoes        $2.49

2 tablespoonsDijonmustard               $0.43

1-2 tablespoons olive oil                   $0.23

1 tablespoon red wine vinegar          $0.21

2-3 green onions                             $0.18

Couple strands fresh tarragon          $0.50

Salt and pepper to taste

Total cost =$4.04

Cost per person = $1.01

Quote of the Day

In the end, it’s not going to matter how many breaths you took, but how many moments took your breath away.

Shing Xiong


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