Cool and Creamy Cucumber Salad

A month ago we planted herbs in a pot on the front porch.  They've filled out so much that it was time to start cooking with them.   Our front porch kitchen garden pot includes rosemary dill and sage.  It's visually interesting to plant herbs with different textures next to each other--these three fit the bill.

Dill is an herb I had to reintroduce myself to when I became an adult.  I remember not particularly liking it (more specifically: what was made with it--probably more specifically: potato salad).  I'm happy to have a number of recipes now in which I really like the dill.  The first is what I like to call:

Cool and Creamy Cucumber Salad

2 cucumbers
1/2 cup plain yogurt
1/2 cup sour cream
2 tablespoons fresh chopped dill
2 tablespoons white vinegar
1 teaspoon salt
1 teaspoon sugar

Peel cucumbers (at least partially--I usually just peel a few strips off leaving it with circus stripes of green--then you get some added fiber an nutrients from the peel but it's not too scratchy in the mouth) slice thin and set aside.  Stir all remaining ingredients together in a medium bowl.  Add the cucumbers and stir until the cucumbers are completely covered.  Serve cold immediately or store the dressing in the fridge and toss with cucumbers right before serving. 

We really enjoy this cool summer salad.  I didn't take a picture of the cucumber salad before we ate it--but since I only had one cucumber we had leftover dressing.  We used it to dip fresh vegetables in and it was delicious.

When I served the cucumber salad.  Owen asked me, "Mom, is there grass in this?"  I told him "No, it's fresh dill from our herb garden."  To which he replied, "OK," and then proceeded to eat his salad.

Sourdough (or not) Waffles

2 cups sourdough starter
2 eggs
2 tablespoons sugar
1 teaspoon salt
¼ c. vegetable oil

Turn on your waffle iron, then stir down your starter. Measure two cups of starter into a glass or plastic bowl. Add eggs, sugar, salt, and oil. Mix until completely smooth. When the waffle iron is ready, fill according to waffle iron directions. Use up all the batter, and freeze any extra waffles.

Top with your favorite syrup, jam or jelly. Makes a great dessert too. Try it with a scoop of vanilla ice cream, chocolate syrup and whipped cream.

Serves 4-6


Not-So Sour Dough Waffles

These can be made without an existing sourdough starter as well. 

Step 1: Make the instant sourdough starter the night before

In a large glass, plastic or ceramic bowl, combine:

2 c.  flour
1 c. milk
1 c. plain yogurt that "contains live active cultures"

Mix until smooth with a plastic or wooden spoon. Cover the bowl with a cloth and put it in a warm place in your house.

Step 2: Make the Waffles
Turn on your waffle iron, then stir down the starter and add:

2 eggs
 2 tablespoons sugar
1 teaspoon salt
¼ c. vegetable oil

Mix until completely smooth. When the waffle iron is ready, add:

1 teaspoon baking soda

Combine thoroughly and use immediately.