I will admit, I am not a huge breakfast person. I mean, don't get me wrong I love breakfast foods (except french toast), you know, like the heavy stuff; sausage, bacon, pancakes, eggs etc. However, my daily breakfast lately consists of sprouted bread with a spreadable herbed goat cheese and cucumbers. That will come later.
However, the past holiday Johann's family stayed with us for the weekend, and we just happened to have a 'plate' large enough to fit breakfast for four! I didn't cook it, but I loved the way it looked so I thought I should share.
Also, when I do eat a big breakfast like this, which is once every few months, I love to get good bacon and sausage. I don't mean good brands, but hidden secrets like the amazing breakfast sausage that Dawn introduced me to. It is highly flavored and contains chopped bacon within. Omg is all I can say to that. She discovered it at a restaurant near her where she lives and now, if I am in the market for breakfast sausage then I will get it as take out. Oh yes, they give you like 10 balls of this heavenly meat uncooked. Anyways...this post isn't about that particular sausage! And the bacon...I really love smoked bacon and I really love smoked bacon from Karl's Sausage Kitchen yummmmm. But this post isn't about that either.
Just look below to see what I am talking about, good old fashioned, hearty (heart stopping) breakfast which includes english muffins, sausage, bacon, home fries and scrambled eggs with cheese.
Sunday, July 10, 2011
If you have a garden or access to a good farmer's market then this salad will be your friend. You really only need 2 ingredients from the garden or, if you are like me and sometimes just can't wait, then you can easily buy them in the grocery store. I always use one of the very long english cucumbers, the kind without the seeds. This one has a really nice, thin skin and doesn't require peeling....so don't peel it!
The next thing you will need is a bunch of fresh dill. You know, the stuff that looks like a feathery weed from heaven (hence the name dill weed har har). Anyway, you COULD use dried, but don't. Really, trust me. Here is a tip. I buy a few bunches from the farmers markets, wash them and let them dry. Then chop into a million pieces, put them in a plastic bag and throw it in the freezer. Voila, fresh dill all year round!
So here are the deets:
1 long english cucumber, sliced thin
1/2 cup sour cream
1 tbsp sugar
1-2 tbsp fresh chopped dill
You can use a mandolin slicer for perfect cucumber rounds, otherwise just use a sharp knife and try to cut uniform shapes. Mix the sour cream, sugar and dill together in a bowl and then add the cucumber slices and gently toss. You can eat it right away, but I like to let the dill permeate throughout the dressing for an hour or so. Also, as this happens the dressing becomes very thin, and this is perfectly ok! Its just the water coming out of the cucumber, no need to drain it.
This salad goes perfectly with grilled fare or really is just a really nice, refreshing snack on a hot day! Try it, trust me.
Oh and one last tip, leave out the sugar and add a 1/2 cup of mayonnaise and you have yourself a lovely savory dill dip!
|Dressing first and THEN cucumbers|