Dress Up To-Go Chinese Food
Saturday, February 23rd, 2008
I find that for those occasional nights where I give in to the ease and price of getting Chinese take-out, I need to spiff it up somehow. The best way to do that is with a bottle of bubbly. Sparkling wine goes well with the saltiness of your chow mein, the fried egg rolls, or sweet and sour chicken. That particular bottle in the picture is an Oregon brut, but you could use almost any bubbly.
If you like sweet wine, though, make the meal a little spicier to provide good contrast.
I made one of my mom’s recipes and recently shared it with you, and it’s already time for another:potato salad. This one, however, is an instance where I have surpassed her, and she refuses to admit it. I give her credit for the composition, but there is one area where she goes wrong—her choice in mayonnaise. Helman’s, Shelman’s. It’s all about the Blue Plate Mayonnaise. Perhaps you shake your head because you’ve never heard of it. Poor you. It’s only available in the southeast, though you can order it to be shipped, as 
Now, on to the recipe for my mama’s potato salad.
In my intro post I mentioned my mom’s cooking skills. One of my very favorite things she would make when I was growing up was salmon croquettes. You might call them salmon cakes or salmon patties, but they’ll always be croquettes to me. We would almost always have them with green beans and 
