Pop-Pops Party

This past Sunday night, Beau and I hosted the biggest we’ve had at our house to date-25 people in attendance. Yes, it was jam-packed in there, like little sardines! But we had a great time! Beau did all the grilling. The poor man smelled like a smoke all night; his eyes were dry from the smoke and he was hot!!! But he persevered and the food was delicious! We started a corn hole tournament with Uncle Jerry and Uncle Bobby (Pop-Pop’s brothers from Philadelphia) winning it all. They were thrilled. Remember: it’s not about winning or losing; it’s about how you play the game. Bobby said the others just didn’t play so well that day. J

 

Overall, the party was a huge success with Pop-Pop feeling really loved, which is what we were going for. Makes my heart happy.

 

“Pop-Pop’s Party” Potato Salad

5 oz 1/8 inch thick slices pancetta

¼ c fresh lemon juice

1` T minced fresh rosemary

2 tsp lemon zest

1 garlic clove, pressed

2/3 c olive oil

3 lbs Yukon gold potatoes (it’s essential to use Yukon)

3 large celery stalks, thinly sliced

2 T chopped fresh parsley

 

Preheat oven to 400. Arrange pancetta slices on rimmed baking sheet. Bake until golden brown and crisp, about 20 minutes (do not burn). Drain on paper towels. Cool. Coarsley chop pancetta. Meanwhile, whisk lemon juice, rosemary, lemon zest and garlic in a small bowl. Gradually whisk in oil. Season dressign to taste with salt and pepper. Place potatoes in a large pot. Add enough cold water to cover by 1 inch. Bring to a boil; reduce heat to meidum. Simmer with lid ajar until tender, 18-25 minutes, depending on size of potatoes. Drain, let stand until cool enough to handle, about 20 minutes. Cut potatoes into ¼ inch thick slices (remove skin, if desired). Place in large bowl; add celery. Drizzle dressing over; toss gently to coat. Season with salt and pepper. Cover and chill until cold, at least 2 hours. Sprinkle pancetta and chopped parsley over potato salad.