Blue skies, light breeze, comfortable temperatures and a reason to rejoice.
We went out for breakfast this morning to celebrate my DH's birthday. I won't divulge his age here, but he is a bit north of 'three score and ten'. We chatted with a few friends at the coffee shop and returned home to find that a friend had left a bag full of just-the-right-size-cucumbers on our doorstep. (Love small town living.)
I'll be turning those into refrigerator pickles tomorrow (recipe below).
At this same friend's recommendation, I picked up some prime rib with au jus at our grocery store's deli. Reheated in the juice with some garden fresh green beans and a salad with cherry tomatoes from our deck and other fixin's from the farmer's market, we ate al fresco on our deck. Surround sound provided by the birds, a fountain splashing in the background and a light breeze through the trees. Colorful coleus and flowers were visited by one of the neighborhood hummingbirds.
It was fine dining at its finest. A practically perfect day.
Refrigerator Pickles (not for canning)
I have used this recipe from a friend for years. It is delicious and never lasts long.
12 medium cucumbers - sliced thin
1 green pepper - chopped
2 onions - chopped
4 TABLESPOONS salt
Let stand 2 hours.
Rinse 3 times - rinse very well.
Combine 2 C. white vinegar and 2 1/2 C. sugar. Stir until dissolved.
Pour over cucumbers, pepper and onion and refrigerate.
I wish I could tell you how long this lasts. All I know is not long!
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