IT all started with lunch. One of my personal favorite lunch recipes is Japanese-Alaskan Potato Salad. Whoa, there! I can hear you saying, so here it is, basically: Yukon potatoes (boiled with skin on), cucumbers (very thinly sliced, the juice squeezed out), mayo (we use veggie mayo for a more adult taste), carrot (again, very thin sliced), white onion broccoli and/or celery (again very thinly sliced), a sprinkling of roasted sesame seeds. The object is to keep it simple. Yum. On the other ha...