Warmer Weather, Steaks, Baked Potato Salad, and Corn on the Cob. Mmm...

After a morning of making breakfast, getting both girls around, watching my youngest in her first soccer game EVER, and a quick run to the grocery store, I wanted a delicious, but quick supper. I recently bought half a cow from a co-worker of mine that has a cattle ranch.  So far, these have been some of the best steaks ever! They are so tender and juicy. They practically melt in your mouth. Sooo good!

Baked Potato Salad

• 1 1/2 pounds potatoes, diced (optionally peeled)
• 1 cup sour cream (or Greek yogurt)
• 1/2 cup cheddar cheese, shredded
• 4 strips bacon, cut into 1 inch pieces
• salt and pepper to taste
• 
  
• Boil the potatoes in water until just fork tender, about 15-20 minutes, drain and let cool completely.
• Meanwhile cook the bacon and set aside on pepper towels to drain. Mix everything and optionally, though highly recommended, let it chill in the fridge to allow the flavours to mingle before serving.

Adapted from: Closet Cooking

Corn on the Cob

Ears of corn, however many you need

Water

Butter, optional

Salt and pepper, optional

Shuck the corn, removing all the silk. Fill a large stockpot with water, add the salt, and bring to a boil. Add the corn and cover. Boil 3 minutes. Turn off heat and drain. I left my corn in the hot water and took each ear out, with tongs, as I was making plates.