Well, I just hardly know what to say about this photo. Except that Michelle is a very tall girl. And David is one brave cowboy. And I may never go trail riding again.
Love Thy Neighbor
Saw one of our neighbors, Mary Lee, at the Farmers Market last weekend and she told us how the storm came through and knocked over many of the sunflowers in her garden. She invited us to come by her farm later that afternoon to get some flowers before they died. So we grabbed a bag of cucumbers and headed over there for a trade. Before we left, she had given us a variety of gorgeous sunflowers, hundreds of sunflower seeds to plant our own garden, plus lettuce and fresh carrots for that night’s dinner salad. Now that’s a good neighbor!
More Cucumber Inspiration: Tzatziki
Our friend Betsy took a cue from the cucumber theme this week and did a wonderful account of her time spent in Greece 12 years ago for her honeymoon, where she fell in deeply in love with Greek life…and Tzatziki, particularly when the classic cucumber-yogurt sauce is served with Souvlaki.
“Every time I eat this, it transports me back to that small taverna on a mountainside, smelling the fragrance of pork, thyme and garlic, eating Al fresco, and drinking locally made Retsina wine from a pop bottle, and all the while watching the shepherds herding their Kri-Kri (Cretan goats) across the peaceful mountain terrain.”
Read her memorable account, “Glorious Greece: Part 1, Tzatziki,” on her new blog, Bits & Breadcrumbs.
Recipe Swap
Our abundance of cucumbers has apparently inspired a few friends to send in recipes, for which we’re grateful. So we’re sharing some with you this week. Here is Janet’s favorite cucumber salad. If you have a good recipe, send it on!
Fresh Cucumber Salad
4 large cucumbers
Salt
2 tablespoons sugar
1/3 cup white vinegar
1 clove garlic crushed
Paprika
2 tablespoons low-fat sour cream
Thinly slice cucumbers and place in large bowl. Liberally sprinkle with salt, making sure to lightly cover all the cucumbers. Set aside in refrigerator for about 20-30 minutes, allowing cucumbers to “wilt.” Mix the vinegar and sugar in a small bowl and add crushed garlic; set aside. After 20 minutes remove the cucumbers from the fridge. Pick up small handfuls and squeeze out excess water and place in a clean bowl. After all the cucumbers have been squeezed and placed in the bowl, discard the cucumber water. Pour the vinegar mixture over the cucumbers and turn so that all cukes are covered. Chill. When ready to serve, place in serving bowl (mix in the sour cream if you choose to at this point) and lightly sprinkle paprika on top for color/garnish. Serves 4.
Sunday’s First Swim
Had a few canine visitors this past weekend, including little “Sunday,” a pit bull mix rescued by our friends Michelle and Anthony. The pup fell into the pool almost straight away, and Adrian plucked her out of the water then calmed her nerves.
P.S. The little gal needs a permanent home.
