One week, one order, one pledge, one recipe

It's hard to believe the first week of the year has already come and gone. I've already gotten my first wholesale order of the year - thank you Hemp Wise - which begins the ticker for dollars pledged to the Environmental Defense Fund. This order will mean a future donation of approximately $5... it sounds small, but I think the number will be much larger when I finally tally it up and make the first payment and I'm excited to be supporting a cause with my work. I didn't find time for any marketing this week, on account of having a cold and being busy enough just making, labeling and wrapping candles for Hemp Wise. So far I've made Red Currant, Rustic Woods and Oceanside... tonight I will make the final batch, pomegranate spice.

I also did a bit more cooking, through the week... glass jars are accumulating slowly. I thought I would share my newest potato salad concoction with you. It's loaded with vitamins and contains much less fat than traditional recipes thanks to the addition of greek yogurt.

1 bag baby gold potatoes

1 - 12 oz jar roasted red bell peppers - diced

1 shallot - diced

6 oz greek yogurt

2 Tbsp mayonaise

olive oil

Wash the potatoes then put them in a large pot, fill with water and put it on the stove. Bring water to a boil, reduce heat and simmer until potato skins begin to crack open (approx 40 min.). Drain and cool.

While potatoes are cooking, heat approximately 2 Tbsp extra virgin olive oil in a skillet on low heat. Add finely diced shallots and stir frequently. Cook 2 min or until lightly browned.

Once potatoes have cooled 5 - 10 minutes, pour in a casserole, use a fork to break into smaller chunks, then stir in yogurt, shallots, mayonaise and diced roasted red bell pepper. Sprinkle with salt and pepper. Allow mixture to cool on the counter 20 - 30 minutes before placing in the refrigerator to prevent condensation from watering down your chilled potato salad. Enjoy!