Did you know that May is National Salad Month? I didn’t, but I did know that when we have sunny weather like we did this weekend, I crave salads. On Sunday the temperature reached 86 degrees in Seattle and it seemed fitting to fire up the BBQ, grill a burger, and serve Macaroni Salad, along with a beer. Growing up in the Bay Area we had family and friends over just about every weekend to enjoy the pool and sun – to make the macaroni salad a little fancier, my Mom would add Bay Shrimp on top (about 1/4 cup). It definitely made it more special – here is my Mom’s recipe.
Watercress with cream cheese and pimento has become a standard for us at Christmas time and New Year’s Eve. We originally had this canape years ago from a catering company called If you are from the Bay Area, you might remember their Pink Bakery Boxes tied with pink curling ribbon that held the canapes – absolutely the best canapes from any caterer in the Bay Area, bar none. Unfortunately they closed their business in the mid-80’s. So sad…but I digress… I love this canape in large part to the contrast of flavors between the pungent red pimento against the peppery tones of the watercress. When you take that first, one perfect bite…. heaven. For New Year’s Eve I also make them with black caviar on top.