It's all over, but the cryin'...

The kitchen remodel was completed Friday at 3 pm  (details in another post).  With in hours Skinny Sister, my bro-in-law and 2 of the husbs sisters arrived for Charlie's graduation.  The party for Charlie and Jack was Saturday night.

It rained like crazy Saturday morning.  By party time (5 pm) the weather was steamy, but no rain.

We had plenty of food.  The dear s-i-ls peeled 10 lbs of potatos for All American Potato Salad.  So many people requested the recipe... you'll find it at the end of this post.  We also made coleslaw.  I ordered sandwich platters from Jimmy John's.  Jack's mom, Sally, brought fruit platters and relish trays.  We also had chips and French onion dip.

The dessert bar was a hit.  We had all the boys' favorites.  Jack's father, Keith, made chocolates (okay... that may have been one of my favorites).  For Charlie we had pie and cheesecake.  The pie was from My Sugar Pie.  Eva K claims this is the best pie she has ever tasted.  We had blackberry, blueberry and strawberry rhubarb.  For Jack we had chocolate cake and tiramisu.  My friend Peg made the tiramisu.  It was SO GOOD!  Kevin and Carolyn brought Phil's Organic Lemon Cake from DeLullo's, one of our favorite hangouts.  Yummo! 

Jack and Charlie greeted friends as they arrived.  Here they are with Coach Brennan. 

 Skinny sister donned an Indiana Hoosier shirt for the occasion.

My bro was in attendance.

My bro's daughter, my Goddaughter, Emme manned the door.

The open house was from 5 to 8, but we had people here until midnight.

Graduation was Sunday afternoon.

Here is my smart, handsome grad... he graduated with academic honors. 

For graduation, Charlie chose a trip to Germany.  He will visit the family that hosted him in an exchange last summer.  I put him on a plane this morning.  So... it's all over but the crying. 

All American Potato Salad
(originally found in Good Housekeeping magazine {as if I am a good housekeeper})

3 pounds all-purpose potatoes, peeled and cut into 1-inch chunks

1/4 cup cider vinegar

2 tablespoons olive oil

1 tablespoon spicy brown mustard

1/2 teaspoon ground black pepper

1 1/2 teaspoons salt

3/4 cup mayonnaise

1/2 cup whole milk

2 medium celery stalks, chopped

1/2 small red onion, chopped

In 4-quart saucepan, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 8 to 10 minutes or until potatoes are fork-tender.

Meanwhile, in large bowl, with wire whisk, mix vinegar, oil, mustard, pepper, and 1 teaspoon salt.

Drain potatoes. Add hot potatoes to bowl with vinaigrette; gently stir with rubber spatula to combine. Let stand until cool.

In small bowl, with wire whisk, mix mayonnaise, milk, and remaining 1/2 teaspoon salt until smooth. Add mayonnaise mixture, celery, and red onion to potatoes. Gently stir with rubber spatula to combine.

Cover and refrigerate 4 hours or overnight.