Sigh…another summer weekend in the books. It was a full one and the last before a series of weekend visitors and weekend travel. So, we soaked up the family time (and at times, barely survived it). I started a new game this weekend – every time one of my girls said “mommy”…I said, “daddy”. They thought it was hilarious and Mark quickly realized just how much I am called upon.
We lasted about an hour on Saturday morning.
I proved my point. He actually said, “I had no idea how much they called on you and not me.” No wonder my brain feels like it’s going to explode half the time. Even if we’re just living life, hanging around, I am summoned all. The. Time. I know I’m not the only one, so…solidarity, mamas. My rope can just run short at times!
Other than our new mommy-daddy game, we picked cherries, blueberries, and black raspberries and spent time at the pool and the beach. The girls had so much fun riding the waves on their boogie boards, pretending to be Barbie mermaids. They’re really into Barbies lately…last week was mermaids. Now we’re just combining the two, and without fail, Netflix has a “Barbie Mermaid” movie. They’re currently both in Elsa dresses and they both have French braids, just like Elsa…watching Barbie. All girl over here!
Mark and I snuck out for a date (lovely) and I got a personal best on a 45 minute Peloton ride this afternoon. We also spent the afternoon picking cucumbers. We picked 6 or 7 this weekend, have already picked several, and this week with sunny days in the 80s and 90s, we’re going to have about 10 more before the week is over.
After planning our weekly menu, packing lunches, and making this recipe, we knew we should start delivering cucumbers to neighbors who would enjoy. So my little Elsas and I did just that. If you follow me on Pinterest, don’t be shocked with my cucumber pins.
Also, don’t be shocked by the unique-ness of this recipe. I came across it and decided to try it because of its simplicity and health merits…and am posting it pronto because it’s SO good. As I told Mark, it’s undoubtedly better because of those home-grown cucumbers, but seriously…this recipe is a keeper, no matter where your cucumbers come from 😉
- 3 Tbsp white vinegar
- 1 Tbsp olive oil
- 6 oz honey or vanilla-flavored Greek yogurt
- 2 tsp poppyseeds
- 2 Tbsp freshly squeezed lemon juice
- 1/4 tsp salt
- 2 cups red grapes, halved
- 1 cucumber, cut length-wise and then into thin half-moons
- In a large bowl, whisk together the vinegar, oil, yogurt, poppyseeds, lemon juice, and salt until well-combined.
- Add the halved grapes and sliced cucumbers; gently toss to coat. Allow to sit for several minutes before serving. Store in the fridge and serve within 3 days for best results.
Recipe from Grapes from California
Nutrition Information:Yield: 3 Serving Size: 1/2 cup
Amount Per Serving: Calories: 92Total Fat: 3.2gTrans Fat: 0gCholesterol: 3mgSodium: 105mgCarbohydrates: 13.7gFiber: 1gSugar: 11.2gProtein: 2.7g
Weekly Menu: July 12th – 17th
- Sunday: Tamale Pie
- Monday: tortellini with pesto and salad
- Tuesday: grilled chicken and/or steak with potatoes and Tomato Cucumber Avocado Salad with Basil Pesto
- Wednesday: One Pot Chicken Teriyaki Rice with Broccoli
- Thursday: breakfast for dinner – waffles, chicken sausage, eggs, fruit
- Friday: out or TBD
You, too, have lots of cukes to use? Check out these recipes!
- Spicy Pickled Cucumbers and Peppers
- Cucumber Feta Rolls
- Hoisin-Glazed Salmon Burgers with Pickled Cucumbers
- Easy Garlic Dill Refrigerator Pickles