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My husband and son returned from an incredible trip up in the Boundary Waters with my husbands two brothers. They had hired an outfitter and carefully selected their meals, which were then packed for them along with the other necessary supplies. It was quickly discovered that most of their food was highly processed, with there being no available refrigeration, so they felt like they hadn’t had “real” food in a while. One night my son said “no actual food was harmed in the making of this dinner” while they were eating freeze dried beef flavored soy bits, and fighting off mosquitos around the camp fire. I had made sure to go to the store the day they were due home, and purchased the biggest steaks I could find to satisfy the tired and hungry returning travelers, and made sides to accompany the meat.


– the rejuvenating steaks fresh off the grill


potato salad

2 1/4 pounds potatoes

3 hardboiled eggs

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1/4 teaspoon garlic salt

1/4 teaspoon celery seed

1/2 teaspoon black pepper

1 cup chopped celery

1/2 cup sweet pickle relish

paprika to garnish

Put potatoes in a large pot and cover with salted water by 2 inches. Bring to a boil, partially covered. Reduce heat to medium and simmer until potatoes are tender but still firm, 20 to 30 minutes, then cut in half.

Whisk together mayonnaise, mustard, garlic salt, celery salt and pepper in a large bowl. Add potatoes, eggs, celery and relish and gently stir together well. Sprinkle with paprika.


Recipe adapted from allrecipes