The theme over at Chepooka’s place this week seems to be “food.” Since there’s no time right now to do the work I normally do for my regular type of post, I thought I’d go ahead and post my own food entry.

Actually, it’s more properly my wife’s food entry — except for the occasional pancake and one meal about a year ago when she was too busy, I have not cooked since I met her. It’s quite the joke in our family, too, because in the days we refer to as “BD” (Before Denise), I was virtually a gore-met cook. (For those now so deep in pondering the last sentence that they cannot move on: 1) “gore-met” is actually “gourmet” and 2) Denise is the name we use for Bunny when she’s in trouble.)

The first night my not-yet-wife came to my apartment for dinner, I had planned a very nice quiche. As everyone knows, real men ignore social stereotypes: they not only eat quiche, but can create it from scratch.

The details are lost in the mists of time, but somehow an emergency arose just as my wife was arriving. So that I could deal with the emergency without cancelling our dinner, I quickly explained what I had planned; the ingredients were already largely prepared. She was impressed that I owned a quiche pan.

When I had resolved the emergency, we sat to eat the lovely dinner she had cooked. We’ve been eating her dinners ever since.

The following recipe makes — in our opinion — an out-of-this-world potato salad.

One of Chepooka’s first cooking articles was called “Kiss the Cook” and it is thus appropriate that the above recipe is a modification of one we found in Intercourses: an aphrodisiac cookbook by Martha Hopkins and Randall Lockridge. In the book, mayonnaise is used instead of Miracle Whip®; Miracle Whip® is sweeter. Also, the book uses 1/4 chopped dill pickle; we used 1 tablespoon pickle-relish which is, again, sweeter than just a dill pickle.

As for the aphrodisiac? Well, it must be true, because we both absolutely love this potato salad!