1. Raw potato salad - First, make salad dressing - 2 Tbsp red wine vinegar, 1/2 tsp each: dry mustard, paprika, and pepper, 3/4 tsp salt, pinch of cayenne, 1/2 cup avocado oil.  Put it in a jar and shake it.  Shake again before using.  This is my basic salad dressing for anything connected to salad.  Second, quarter lengthwise and thinly slice a medium white potato.  Toss in a bowl with some salad dressing to cot liberally.  Third, dice about 3 green onions including as much of the green art as you want and a half stalk of celery.  Toss those in the bowl with the potatoes.  Meanwhile, hardboil 2 eggs. When those are done, chop and toss in the mixture.  Last, add mayo and mustard to the proportions you like.  Stir and adjust salt and pepper.  

2.  Green banana/raw potato pudding - first, sprinkle 2 tsp gelatin on 1/4 cup do coconut milk. Second, whirl 2 egg yolks in the blender while heating 3/4 stick of butter.  Slowly add the butter to cook the egg yolks and thicken.  Add into the blender a chopped green banana and a chopped raw potato (or 2 of one).  Add in 3 Tbsp of powdered monk fruit or equivalent in stevia.  Heat the gelatin mixture to dissolve and then add that into the blender.  Add 1-2 tsp vanilla.  Blend till smooth and pour into a bowl to refrigerate.  The top will discolor a bit.  Options: when its partway set, fold in stiffly beaten egg whites or fold in a cup of sweetened yogurt, or do both.  You can flavor with something besides vanilla.

3. Last one today - best pie crust - generous 1/4 cup lard (don’t substitute!) that is COLD, mix together 1/2 cup almond flour, 1/2 cup defatted almond flour (you can use the regular, but it’s not as perfect), 1/2 tsp salt, 1/2 tsp gelatin.  Cut half of the cold lard into the flour mix till its crumbly.  Cut in the other half but leave it lumpy.  Don’t overmix!  Add 1 egg white + water to equal 1/3 cup of liquid.  Add some of this and stir lightly with a fork.  Add a little more and stir with a fork.  Dump onto parchment paper and lightly press together.  Add another piece of parchment and roll out.  Gently peel the top paper off and then lay it back on.  Flip the whole thing over and peel the bottom appear off.  Set a pie plate upside down on the pie crust, slide the whole thing slowly off the counter till you can get your hand under the paper in the center of the pie plate.  Flip the whole thing and gently peel off the paper.  Blind bake at 375 for maybe 10-15 min.  If you don’t cave in to the desire to overmix the dough or make it too wet, its a perfect light flakey pie crust that would make your grandmother proud!  I usually double this because i use some for the pie and some for me, just cooked on a cookie sheet.

clearly there was nothing to do today except cook...