I have to mourn for the family of the Thai Navy Seal that lost his life this past week trying to rescue the soccer kids.  That has to be a brave bunch of people to keep going back and forth in those conditions to save those kids and their coach.  I still have to wonder why the coach took them is so far in the first place.  Momma Said, Curiosity killed the cat and I hope that is not the case in this instance.”

I don’t understand the pull to go into a dark, wet, unknown space in the first place.  I have family and friends who were and still are coal miners and I just don’t know how they do it everyday.  I am scared to crawl under the bed to find my shoes.  I don’t know how they can go miles underground and keep their wits about them.

I didn’t get to see any fireworks because I was babysitting Amber.  She has been a basket case for the past week.  With all the rain we have been getting, I hope everyone with leftover fireworks doesn’t start putting them off later. Momma Said, “She will be hiding behind the chair every night for the next month.”

I am not getting off the hook with all the rain because they are scared of thunder as well.  Even the cat was affected by the sounds this year.  Every time a firecracker would go off she would come running.  I am glad this only happens once a year, I will be OK until hunting season and then it will start all over again. Oh well, I still love them anyway, there is a lot of things I am afraid of so maybe I will hide behind the chair with them and all will be well.

Potato and Bacon Salad

“This is a creamy potato salad made with bacon and Dijon mustard that’s great the second day too.”

Ingredients

• 5 eggs
• 4 slices bacon
• 2 tablespoons Dijon mustard, or to taste
• 1 cup mayonnaise
• 3 stalks celery, minced
• 2 pounds small potatoes
• 2 tablespoons chopped fresh parsley
• salt and pepper to taste

Directions

1. Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool.
2. Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and place in a bowl of cold water to cool.
3. Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside.
4. Cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
5. Peel and chop the potatoes, and stir into the bowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top.