Tony Burgess

All posts by Tony Burgess

Hi there, my name is Tony Burgess (my friends call me T-Bird) from Chattanooga, Tennessee, USA. I am a believer, bleeding heart, idealist, and blogger. I'm married to Laura the Soup Diva and a dog dad to Frankie, Cody, and Mikey. Daily I work for a blood bank recruiting donors. My blog is where I chronicle and curate the sacred, serious, and silly things in my life. I am a member of The Episcopal Church. Thank you for connecting with me. Grace, peace, and love!

tonyburgess1969.net is my spot on the web, my official blog of record, my domain (yep I paid for it). No matter what goes on over at Facebook or Twitter this will always be where I will share what is on my heart and in my head without limit. Here I can be less filtered and a little more daring if you will. It is important to be genuine and real. Bloggers are special and we all have a connection with one another through our common interest. Of course I will remain courteous, kind and always silly. Here I am the star of my own blog.

This is a digital extension of who I am. What you see here is what I am like in person. I am grateful to each of you from far and wide who are following me, reading and commenting my posts. As I read on another blog a blog without readers isn’t a fun place to be. WordPress has provided us an awesome platform for expression and connection. So when you come here you will see my blog is me.

This is yummy and different than the traditional “southern” potato salad that you find at pot lucks and covered dish suppers. This is a take on my wife’s family recipe.

The Soup Diva

My aunt Madge used to make this unique dish for family reunions. This version takes her classic recipe and updates it slightly with the addition of mustard and dill.

3 lb Yukon Gold or red potatoes (20-24 depending on size)
4 slices bacon
1 sweet onion
2 stalks celery
1/4 cup apple cider vinegar
1 tbsp flour
1 tbsp white sugar
1 tbsp brown mustard
1/2 tsp dried or fresh dill
Salt and pepper to taste

Cut potatoes into bite-sized chunks (do not peel). Place in pot and cover with water, adding a liberal amount of salt. Boil until soft, 15-20 minutes. Drain well and dry inside of pot. Dice bacon and fry in same pot until done but not crisp; scoop with slotted spoon onto paper towel-lined plate, retaining grease in pot. Dice onion and celery and saute in bacon grease until soft, 7-8 minutes; scoop with slotted spoon…

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