Since starting this 365 day, self portrait challenge, 70 days ago, now.... I haven't been cooking....like, at all. Before it, I used to cook almost every night and especially on the weekends. I'd try new recipes or improve old ones. Now days, I just have NO time. After leaving work at 5pm, it's off to the gym, then home to take a photo and edit it before going to bed. Sometimes I am up till 11:30pm trying to edit because I couldn't think of an idea until 10:30pm. (That is LATE for me. I <3 sleep!) Now, throw some laundry in there (since it's always an on-going thing with me) and cooking just takes a back seat to it all. Even on the weekends, I am just happy to lay around or we are busy doing other things OR I am taking and editing photos. This Sunday I cooked! Well, Jason grilled, but I made everything else. (I don't count grilling meat patties for hamburgers as doing a whole lot...they were DELICIOUS though..thanks babe!) I made crash potatoes and garlic salad. Nothing special, I know, but for me not having cooked in like 3 months, I was happy and proud and FULL. It was nice and I realized how much I miss it. I love cooking and I love trying new recipes and I love improving old ones, but until this year is over, I have a feeling that cooking dinners are going to be few and far between. I also included an out-take in the comments...because it makes me laugh, HYSTERICALLY. He is so goofy. :) 70/365

* 2 pounds of new potatoes * 3 teaspoons of salt - divided * 1 clove of garlic - crushed * 1/8 teaspoon of black pepper * 2 teaspoons of grainy mustard * 1 lemon zest * 1/4 cup of lemon juice * 1/4 cup of olive oil * 1/3 cup of green onions - chopped Place the small, new potatoes, whole, in a saucepan with enough boiling water just to cover them. Add 2 teaspoons of the salt, bring to a boil and then simmer them for about 12- 15 minutes or until tender. Meanwhile make the vinaigrette. Crush the garlic and add the remaining teaspoon of the salt, and the black pepper. With the back of a spoon, mash the salt and garlic together. Remove the zest from one lemon and add it to the bowl. Gradually whisk in the fresh lemon juice and olive oil. Set aside. Chop the green onion and set aside until ready to serve. When the potatoes are cooked, drain them in a colander and spill them out onto a cutting board. Cut potatoes in half (or bite size). Put the potatoes into a large flat dish and pour on the vinaigrette dressing while they are still hot. Gently toss them around in the dressing and let them sit for a few minutes in order to absorb the dressing. Put the potatoes into a decorative serving dish and scatter the green onions and on top. Serve warm or at room temperature. Adapted From: Delia Smith