I’m Number 45

Woohoo! I’m number 45!!

When the Social Security Administration is not busy sending payments to the elderly and those in other forms of need, they spend a little time crunching some data. Regularly, they calculate the top names based on social security applications. So for my international readers, this is a very U.S. centric list.

Since 1999, Jacob has been the most popular boy’s name each year. During that same time, Emma, Emily, Isabella and Sophia have topped the girl’s list. I find it interesting how names will move up the chart, live at the top and then drop off.

Here is the top 5 boys and girls over the last 100 years.

BOYS

5 – William

4 – Michael

3 – Robert

2 – John

1 – James

GIRLS

5 – Linda

4 – Jennifer

3 – Elizabeth

2 – Patricia

1 – Mary

Patrick is the 45th most popular name.

Find the information here.

This was a good mix between a potato and veggie salad.

A good assortment of veggies.

The herb bunch in with the potatoes.

Mixed together.

A nice, refreshing summer salad.

Garden Potato Salad

Prep Time: 0 hours 25 minutes | Cook Time: 0 hours 10 minutes | Makes: 6-8 servings | Difficulty: Easy

Ingredients:

• 1 lemon
• 5 or 6 sprigs fresh parsley, plus 2 tablespoons chopped leaves
• 2 or 3 sprigs fresh thyme
• 1 bay leaf
• 3 cloves garlic, smashed
• 2 pounds small red-skinned potatoes, cut into 1/4-inch-thick rounds
• Kosher salt
• 4 medium carrots, cut into 1/4-inch-thick rounds
• 3/4 cup fat-free plain yogurt
• 1/4 cup low-fat mayonnaise
• 1 tablespoon plus 1 teaspoon whole-grain or dijon mustard
• 3 scallions, minced, whites and greens separated
• Freshly ground pepper
• 2 stalks celery, cut into 1/4-inch-thick slices
• 1 small Kirby cucumber, cut into 1/4-inch-thick rounds

Directions:

Peel a 2-inch-long strip of zest from the lemon; tie into a bundle with the parsley and thyme sprigs and bay leaf using kitchen twine. Put in a saucepan with the garlic, potatoes, 2 tablespoons salt and 8 cups water. Bring to a boil, then reduce to a simmer and cook about 10 minutes. Add the carrots and cook until the potatoes are tender and the carrots are crisp-tender, about 5 more minutes. Reserve 1/4 cup of the cooking water, then drain the vegetables and discard the herb bundle. Let cool.

Meanwhile, finely grate 2 teaspoons lemon zest and squeeze 3 tablespoons juice into a large bowl. Whisk in the yogurt, mayonnaise, mustard, scallion whites, chopped parsley, reserved cooking water, 1 teaspoon salt and 3/4 teaspoon pepper.

Add the potatoes, carrots, celery and cucumber to the dressing and toss. Chill about 4 hours. Top with the scallion greens.

Per serving: Calories 175; Fat 4 g (Saturated 1 g); Cholesterol 4 mg; Sodium 712 mg; Carbohydrate 30 g; Fiber 5g; Protein 6 g

Source: http://m.foodnetwork.com/recipes/recipe/463979