Happy Independence Day! Yesterday was the 4th of July; a day filled with fireworks, parties and celebrations. Dan has been under the weather lately so we decided to forgo our regular bike ride to Deephaven and just hang out around the house.
I started the day at the
Farmers Market with some friends followed by coffee and then a quick dash to
the grocery store to get a few final ingredients; I felt like cooking.
I recall when I was a young
girl my mom would marinade cucumbers and onions with oil, vinegar and spices it
was one of my favorite dishes. My dill is in full bloom and I love the smell
and taste of it so I took my trusty herb scissors and a bowl out to the garden
for some dill and while I was at it I harvested another batch of greens;
lettuce, corn salad, bok choy, arugula and cilantro.
I thinly sliced one onion
(smallest slice on the Pampered Chef simple slicer) and the chopped 2 med
cucumbers and 3 large tomatoes put all in a bowl, added ½ cup rice wine
vinegar, ¼ cup olive oil, fresh garlic, fresh dill and agave to taste. Poured
it all in the bowl and marinated for 2 hours.
On Friday evening a friend of
mine posted a picture of a beautiful pie decorated for the 4th with
lots of stars for the top crust. I was inspired to create something similar and
I have lots of rhubarb in the freezer so a strawberry rhubarb pie it was. I used this recipe by Smitten kitten and substituted cornstarch
for the tapioca (not a fan).
Next time I would brush the
entire crust with the egg mixture first and then cut out the stars so they wouldn't shift
around but I do like how it turned out and it got good reviews :-)
My final dish was a seed and
carrot loaf, from Trinity's kitchen the recipe is here no substitutions
and it was delicious.
Tonight is leftover night and
I can't wait!
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