The minute I stepped off the plane last Friday, I knew I had arrived in a completely different world than the one I currently live in LA. I looked around to about 20 people standing in line waiting to board our plane as the sum total of everyone in the airport. As I walked outside to get in my brother's car, I looked left and saw no one, I looked right and saw about 5 people waiting for others who were on the same flight as I was on. Awe...Idaho -- things just move a little more slowly and there's just not a lot of people.

It might sound odd, but it took me about a day to readjust. I felt like I needed to do all kinds of things and that no one was in as much of a hurry as I was. But, then a nice relaxing calm took over, and I've been thoroughly enjoying a relaxed week with friends and family. I've been living the farm life at my parent's house, running down the canal bank every morning with my cousin, stopping by my Grandma's for a drink and a chat on the porch admiring the flowers and the latest bird her stray cat caught and brought to show her. I watched my 6 year old nephew's baseball game, went golfing with my parents, stopped by the Rupert square for Mexican food and fireworks and talked to about 10 people I hadn't seen in a few years that I just happened to bump in to... the list goes on but I think you get the idea. I love LA but there's really no place like my childhood HOME!

The best part is that it's only halfway over and the 4th of July fun is next! This is my 2nd favorite holiday closely trailing Christmas. My in-laws always have a big party on the river including boating, volleyball, fireworks, and BBQ. I've been attending so long and bringing all my cousins that it's like one big family party with about 75 people who I know and love. This year, almost all of our cousins, close family, and friends are going to be in town and attending. We're also bringing some of our best friends from LA with us. YAY for the 4th of July and lots of summer fun in Idaho!!

In the spirit of the 4th (and Idaho), I thought I'd share a potato salad recipe I recently made from Blue Apron. It was so delicious that my Dad who refuses to eat asparagus actually ate asparagus and commented that it was pretty good! If you knew my Dad, you'd know how big a compliment this was!!

Potato Salad (by: Blue Apron)
Servings: 2
10 oz. fingerling potatoes
3 Ounces Radishes
1 Bunch Asparagus
1 Lemon
1 Bunch Tarragon
1 Shallot
1 Tablespoon Capers
1 Tablespoon Dijon Mustard

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the ends of the radishes; thinly slice the radishes. Snap off and discard the woody ends of the asparagus; cut the asparagus into 2-inch pieces on an angle. Cut the potatoes into ½-inch-thick rounds. Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons of minced shallot. Pick the tarragon leaves off the stems; discard the stems.

Fill a medium bowl with ice water and set aside. Add the asparagus to the pot of boiling water and cook 1 to 2 minutes, or until bright green and slightly softened. Using a slotted spoon or strainer, transfer the cooked asparagus directly to the bowl of ice water, leaving the pot of water boiling. Let the cooked asparagus stand until cool. Once cool, thoroughly drain and set aside.

While the asparagus cools, add the potatoes to the pot of boiling water used to cook the asparagus. Cook 9 to 11 minutes, or until tender when pierced with a fork. Drain thoroughly.

While the potatoes cook, in a medium bowl, combine the shallot, mustard and the juice of all 4 lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

In a large bowl, combine the radishes, blanched asparagus, cooked potatoes, capers and half the tarragon (tearing the leaves just before adding); season with salt and pepper. Add as much of the vinaigrette as you’d like; toss to thoroughly combine. Season with salt and pepper to taste. Garnish with the remaining tarragon. Enjoy!

Note: This goes perfectly with fried cod