The roast beef and the weather cooperated last week.

Roast beef was on sale for $1.99 a pound at my grocery. I got a nice one and could feed my family of five (four of whom are generally in attendance at dinner) for about $6. With leftovers.

But I hesitated: Who wants to roast anything in July?

Snap!

Saturday's chilly weather arrived, keeping the air cooled at 55 to 60 degrees. The kitchen stayed comfortable while the roast roasted.

Inspired, I even made mashed potatoes from the ones I got at the morning farmers market.

If you have not had local potatoes, get thee some this week. The difference in the taste between shipped-across-the-country potatoes and those fresh from the fields is -- well, you know when Plankton finally gets his hands on the Krabby Patty formula in "SpongeBob SquarePants"? It's like that.

I even asked the troops: "Does anyone want gravy?"

"YES!"

"Oh, this is the perfect time to learn how to make it," I said to my teenage daughter, a mashed potato lover who also likes to cook. "Would you like to learn how to make really good gravy?"

"No."

"But what will you do when you're away at college and want to make the fantastic gravy your mom used to make?"

"Mother, I will open a jar, heat it up, call you and say, 'Mom! I made gravy!' "

Snap.

Sixteen entrants vied for top prize recently at the McGinnis Sisters annual potato salad contest. First-place winner is Myra Gatto of Penn Hills, whose recipe we share here. She took home 10 pounds of potatoes and a $50 gift certificate. Eileen Wolbert of Crafton captured second place.

Check out the Riverquest green floating classroom ship Explorer and taste five wines from Dreadnought Wines and food from All in Good Taste Productions from 6 to 8:30 p.m. Aug. 10. Tour is limited to 50 people; $70 per person, prepaid. Call 412-391-8502. For more on Riverquest and the ship, go to riverquest.org.

Readers Jeff and Carol Sammel of Kennedy wrote to recommend the new line of Betty Crocker gluten-free cake mixes. "Our family has been dealing with cooking gluten-free for the last 10 years," Mr. Sammel wrote. "My wife was diagnosed with celiac [disease, a condition that damages the small intestine and so interferes with absorption of nutrients; celiacs cannot tolerate gluten], and we had to learn how to live without all wheat products.

"We just tried the Betty Crocker gluten-free cake mixes and were very pleasantly surprised. Finally, someone has created gluten-free that actually tastes like real food. They are head-and-shoulders above anything on the market today." Mr. Sammel also was pleased with the price and says the couple have tried chocolate and vanilla cake mixes and the chocolate chip cookie mix. The couple frequents many local health food stores.

Thanks for the tip, Mr. Sammel; personal testaments are always welcome.

General Mills, which owns Betty Crocker, is a sponsor of the Celiac Disease Foundation and in recent years has expanded its line of gluten-free products. In May it added five more Chex brand cereals. Details about the mixes and cereals can be found at celiac.org.

Members of the American Culinary Federation's Pittsburgh chapter captured a bronze medal in the recent National Student Team Championships in Orlando, Fla. Teams prepared a four-course menu, with 24 portions of each course, in four hours. The time included preparation, cooking and serving. Members of the team are Joseph Allison, Evan Blocker, Tristan Haseler, Christine Shipe and Brian Sorce. The team was coached by Chef Art Inzinga.

Go team.

This recipe from Myra Gatto of Penn Hills took first place in the 2009 McGinnis Sisters' potato salad contest.

• 4 pounds of red potatoes, skinned
• 6 to 8 hard-boiled eggs
• 6 to 8 slices of bacon, chopped
• 2 to 3 stalks of celery, chopped
• 1 medium onion, finely chopped
• 1 jar of pimento-stuffed green olives, sliced
• 1/4 to 1/3 cup parsley, finely chopped
• 1 1/2 to 2 cups Hellman's mayonnaise
• 1 teaspoon of white wine vinegar, or to taste
• Salt and pepper to taste

Wash potatoes, cover with water and boil until done, 20 to 25 minutes.

Boil eggs. Fry bacon until crispy. Cool potatoes slightly, until they are able to be handled. Peel and dice them.

If the bacon has cooled, re-heat briefly and pour all the bacon and 2 to 3 tablespoons of pan drippings over potatoes. Gently toss to coat the potatoes, being careful not to break them up.

Add celery, onion, olives, and parsley to potatoes, and gently toss again.

Taste for salt; salad may only need a scant amount due to the bacon and olives.

In a bowl, mix mayonnaise and white wine vinegar until smooth, adding more or less to taste.

Pour over potato mixture, and toss gently to combine.

-- Myra Gatto, Penn Hills