Hello and Good Morning!
Mabel was a little kinder this a.m., not waking me till 4:45 a.m. And, since I usually get up by 5 or 5:30, I just decided to stifle my yawns and just get up. It's Thursday and I've my usual reports to run and distribute this morning, plus an additional monthly one. But first, the more pleasurable blogging experience. The coffee is hot and I'm slowly waking.
Before I get into my usual Thursday food post, I have some exciting news! You've heard me speak of my friend Leslie before - an amazing woman and my best friend for 56 years!! Leslie is a poet and she had one of her poems chosen for the North Carolina Poetry in Plain Sight program. I've known about this for a little while but was not able to share with you until her poem went up on display. That happened! I do love her poem "Big Ears" that was chosen. Just makes me chuckle:
Click to enlarge. Currently seen in the window of the indy bookstore Scuppernong Books in Greensboro, NC. Congratulations Leslie! Well deserved.
Let's talk food (as I often do on Thursdays). Last weekend I wanted something different for lunch. I hard boiled some eggs (though I used the air fryer, so no water) and made some deviled eggs. Then I decided on this dish from Amy Traverso's "The Apple Lover's Cookbook" - Quick Bread and Butter Apple Pickles
- 1 unpeeled English Cucumber
- 1 TBS kosher salt
- 2 large firm/sweet apples
- 2 medium shallots
- 1 Cup Rice Vinegar
- 1/2 Cup Water
- 1/2 Cup Honey
- 1 TBS sugar
- 1 Cinnamon Stick
- 1 Sprig Fresh Tarragon, cut into 4 pieces
- Cut the ends off the cucumber and slice on a mandolin. Place in a colander and toss with the salt. Let sit for 20 minutes
- Cut the apples in quarters trimming out the core and seeds. Leave the skin on and slice on a mandolin. Peel and slice the shallots on a mandolin. Put all in a medium bowl.
- In a small bowl whisk together the rice vinegar, water, honey and sugar. Mix until the sugar dissolves. Add in the cinnamon stick and tarragon. and pour over the apples and shallots.
- Rinse the cucumbers and lightly blot dry (still in the colander) with a paper towel or kitchen towel. Add the cucumber slices to the apples and shallots and stir well. Let sit for at least 30 minutes. Will keep in the frig up to 2 weeks.
I roughly halved the recipe. The apple I used was a Pink Lady. I used some ground cinnamon rather than a stick and I did not have fresh tarragon, so I skipped that.
Even though it is winter, this crisp and refreshing salad tasted really good. Next time I might just slice the cuke, apple and shallot and make the pieces a little bigger. I can see this becoming a summer staple.
Only making half the recipe still made plenty for the two of us. I had some with my lunch yesterday and it was still very tasty and crisp. And, there is still some left!
Here is another wine label for you:
Wines made from organic grapes are typically not my favorite. Nor are Spanish wines. But, given the label you know I HAD to buy this one. And it turned out to be quite good! A nice red.
OK, time to get to work. Remember, it is Friday Eve, so in my book that means that really the weekend is starting. LOL Make it a good one!