*sitting in cave, eating apple cinnamon cheerios and surfing the internet*
*emerges from hole, sees shadow*
Has it really been since February that I blogged?!? Oh dear.
Well, let's catch you up, then. I competed with my chorus, the wonderful Sooner Sensations Chorus in March, where we earned top marks: 1st place midsize chorus and 3rd place overall. I'm pretty sure that's been our best showing ever. :) My lovely niece turned 2. Our state's lame ol' drought was quenched in a nice storm on Easter Sunday, and has been getting progressively more wild weatherwise since then. Tornadoes finally reared their ugly heads, with one passing 2.5 miles north of us and another 6 miles south this last Tuesday. I was told not to come to work that day by my boss, so I stayed happily home and made dinner. Just as the entree emerged from the oven, it was whisked into containers and away we flew to a basement at the university to hide from the storm. Here's what I made. :D
(recipe thanks to Zach's momma)
2-3 cucumbers, peeled and sliced thinly
1/2 pint grape tomatoes, quartered
3-4 green onions, diced small
juice of 1 1/2 lemons
pepper, to taste
minced fresh dill, to taste
Place your cucumber slices in a colander in the sink. Coat them with a generous amount of salt. Let them sit for 30 minutes.
While the cucumbers are being transformed by the salt, go ahead and get the tomatoes and green onions ready to go in your salad container. Heck, go ahead and get the lemon juice and dill prepped too. You have time, if a tornado isn't looming too close by. lol :D
Once your 30 minutes is up, rinse your cucumbers off very thoroughly, for about 5 minutes. You don't want any salt left on the cucumbers themselves, they'll already taste like it.
Take your cold-rinsed cucumbers and add them to the tomatoes and onions. Add the lemon juice, dill, and pepper. Stir it up. You have 2 choices: Be bad and scarf it down now, or be good and let it chillax in the fridge for a while. It's tasty either way, but even more so when the flavors have had a chance to mingle.
In my house of 2, this amount will be gone in less than 2 days. If you have a lot of people to feed, you could double or even triple the ingredients (heck, make as much as you want!) pretty effectively.
(recipe originally posted here June 2009)
2 cans of tuna, drained
1 cup of breadcrumbs
1 cup of shredded cheese
1/2 of a small onion, diced and sauteed
1/2 of a small bell pepper, diced and sauteed
a good dash of salt and pepper
a sprinkle of paprika and dill
combine all ingredients into a bowl, taking care to not cook the egg with the sauteed veggies. (room temp veggies help)
form into patties that are about 3/4-1 inch thick, place on a baking sheet, bake at 375 for about 15-20 minutes, until everything's all hot and nice, with a crisp exterior.
This food was good, since the weather was so muggy and tense that day. The only thing is, I forgot forks when we went to the basement! So, we were in this basement area, eating tuna patties with our hands, and no salad (too wet to eat with your hands, at least with any dignity)! When it blew over, we went home and ate some dang salad, finally! lol
Be safe this weather season!