Because It's Always About the Food

Gwen and I hosted a Fourth of July Party yesterday, and we now have a ton of leftovers. That’s good, because things turned out great.

Gwen made a delicious strawberry cream cake, her lemon-glazed green beans got rave reviews, the pork ribs were tasty (if a little tougher than I could have like), but clear winner was the Creamy Dill Cucumber Salad. I made it based on a recipe in the back of The Cook’s Illustrated Guide to Grilling and Barbeque, reproduced roughly as such:

Quarter and slice eight Persian cucumbers. Mandolin half of a red onion. Combined both with two table spoons of kosher salt in a mesh colander. Place the colander over a bowl to catch the liquid. Fill a gallon-sized Ziploc bag with water and put it on top the cucumbers and onion to weigh them down. Let sit for three hours.

Discard the drained liquid. Combine with two cups sour cream, half a cup freshly chopped dill, six tablespoons cider vinegar, two teaspoons sugar. Mix until even. Salt and pepper to taste, serve chilled. Makes 8-10 servings. (This is a double batch.)

Update

Fitness: Rest day
Sun, Moon, and Stars: 481 words, 273 seven-day average, 255 average, 24723 total, 1277 to go for the week