I took the kids for a walk today. I don’t know if I mentioned it but we live at the bottom of a hill and the entire town is uphill from us. So we walked for about 45 minutes and then turned around and came home. We did the same thing yesterday and we were itching to get out of the house again today. But if you’re jealous because we must have had nice weather to go for such a long walk… No. We actually put it off and put it off all morning because it snowed last night. Not much, but it did. And even on our walk it snowed a little bit on us. Good thing we were walking fast enough to stay warm. I think my son is going to be a runner – he has to run to keep up with me but rarely complains. Ahh, that’s what getting some exercise should be like.
I have to admit, I have a problem. I buy herbs and use a little bit(or none at all) and then slowly watch them deteriorate in the fridge. Who doesn’t love having fresh herbs on hand all the time? But I have to say I’d much rather grow them because then I can forget about them for 2 weeks and they’re still yummy. I love dill. It is so good. In bread, on potato salad, even on a green salad. But somehow I still have a problem using it up. Around the holidays my husbands Opa came to visit and made a really simple cucumber salad that my little sister in law and I couldn’t stop munching on, even after dinner, until it was all gone. This was my attempt to recreate it, and though it wasn’t as good, it still makes for a nice salad(that will be amazing in warmer weather) and it’s super quick.
Simple Dilly Cucumber Salad
Makes 2 large servings or at least 4 small servings
- 1 large long English Cucumber, cut into ribbons with a mandolin or vegetable peeler(or you can cut it into thin rounds)
- 1 1/2 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp sea salt
- 1/2-3/4 tsp sugar or honey(to taste)
- 1/4 C chopped fresh dill(or you can substitute 1+ tbsp of dried dill)
In a small bowl mix together the dressing ingredients and leave them while you cut your cucumber. Cut your cucumber however you like. This time I did long noodle like pieces, but the last time I made it I took a veggie peeler and sliced 2″ long “noodles” all the way around the cucumber till I got to the end. Or you can just slice the end to get thin rounds. Just before serving mix the cucumber with the dressing. If you can, try to drain the cucumber before adding the dressing as there’s a lot of juice in the bottom of the bowl usually and you don’t want it to be too watery.