I have a Puerto Rican husband, a Hawaiian/Filipino wife, and a German wife.
Okay…, not really, but two of my dearest friends, husband and wife, Hector and Malia, I consider another part of my family. We always joke that Hector is my Puerto Rican husband and Malia is my Hawaiian/Filipino wife. I met Malia almost 6 years ago when we worked together at the same mental health agency. It was friendship at first sight (it really does happen!).
The German wife is my partner, Inge, who will probably kill me when she realizes I posted a picture of her. Ce la vie! Besides…I can’t not share this gorgeous photo with you.
When we all get together, it’s quite the blending of nationalities (I’m Irish, British, and Cherokee). It’s never a cause for concern, mostly a source of amusement among ourselves. For instance…
A couple weeks ago, the four of us were meeting at Diner 248 for dinner. Malia, Inge, and I were already seated and we were waiting on Hector to show up. He roared into the parking lot on his motorcycle (it was that loud). We were seated around the corner, out of his line of view when he walked into the restaurant. He asked the hostess about us and said he was looking for his wife. The hostess told him that there weren’t any single women in the restaurant. The only group she knew of us was us (three women) and she didn’t think that was who he was looking for. He insisted that it was, but the hostess made him look around the other part of the restaurant to make sure. She didn’t believe him! When Hector and the waitress walked to our side of the restaurant, he saw us, waved, and told the hostess, “There’s my wives!” We busted out laughing as the hostess’s confused look, then she hurried away.
It’s always joy and mischief when we get together! No exceptions. Two weekends ago, Inge and I invited Hector and Malia over for a casual relaxed dinner. Considering our ethnic melting pot, we decided to have an ethnic meal – a blending of our nationalities. Okay…so technically we blended German and Syrian (none of us are Syrian), but that’s besides the point.
The German Sort-of Mashed Potatoes were a blending of two recipes that were a more typical German Potato Salad. This was a warm, tangy, creamy, and rich version. Lots of zing and comfort. German potato salad is known for being served warm with a vinegar base, not mayonnaise. Of course, even though Inge is German, doesn’t like German potato salad. She prefers the mayo (see what living in America does to you?). But the rest of us loved it!
None of us are Syrian, Greek, or anything of the like. But we love Syrian food. Hence, the falafel, handmade by Hector. I’m going to beg him for the recipe.
Hector brought tahini sauce that he made for the falafel, but I also made a yogurt dill sauce. I more of a creamy sauce girl. Tahini, for me, is like chalk. Hector loved the sauce so much, he devoured most of it and I packed the rest in a to-go container so he could take it home. You could eat it on a shoe, it’s that good. Oh, the cup? It’s a Bailey’s (yes, the liquor) special edition line. I fell in love with them so much after seeing them on another blog (can’t remember which one), that I had to find them on eBay and buy them.
- 2 pounds white potatoes, quartered
- Kosher salt
- Extra-virgin olive oil
- 8 bacon slices, cut into 1-inch pieces
- 1 onion, cut into ¼-inch dice
- ½ cup chicken stock
- ¼ cup apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- 1 bunch fresh flat-leaf parsley, finely chopped
- *Yogurt Dill Sauce
- 1 cup plain nonfat Greek yogurt
- 2 tablespoons plus 1 teaspoon chopped fresh dill
- 1 large garlic clove, minced
- 1 teaspoon plus 1 tablespoon fresh lemon juice
- Toss the potatoes in a medium saucepan, cover generously with water and season generously with salt. Bring the pot to a boil and reduce to a simmer until the potatoes are fork tender, about 20 minutes. Drain and reserve.
- Coat a large straight-sided saute pan lightly with olive oil. Toss in the bacon and bring the pan to a medium heat. When the bacon is brown and crispy, toss in the onions and cook them until they are very soft and aromatic, 7 to 8 minutes.
- Add the stock, vinegar, mustard, and smoked paprika. Toss in the potatoes when they are still warm and cook on low until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Toss in the parsley and serve warm or at room temperature.
- *Yogurt Dill Sauce
- Stir yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice in small bowl to blend. Season with salt and pepper.