Friday Feast | A Summer Picnic for Healing
Welcome, my friends! Mary’s Tavern is officially open! Since the closure in March earlier this year, I thought I’d have some time to prep more recipes to share. Or redesign the seating arrangements in the tavern and creating a new banner. So many plans, but not enough energy. Yet I’m thrilled to be back! I hope you’ll understand I’m slowly easing back, so please don’t expect to see a new recipe each Friday.
As I stated in the summer newsletter, my knight is doing well and healing. We’re enjoying each and every day and remain positive. Currently, traveling is not on our agenda, so we’ve been creative in utilizing our outdoor space for meals. When the weather permits (don’t ask about our last heatwave dome…), we love to have picnics.
After pulling out a picnic basket (we have three), tablecloth, and pillows, I’ll prep the table or swing. John (aka the knight) has his usual fare: salami, cheese, olives, and crackers or a baguette. My go-to is a plate of vegetables, assorted cheeses, nuts, and fruit.
When the heat finally broke last week, we waited until the sun descended over the horizon and ate our dinner under the stars and our fairy lights. I made this delicious cucumber salad as a side with our grilled chicken and a glass of lemonade.
Until we can venture out to our local winery, or park, our backyard will become our oasis.
Any picnic lovers out there? Do share!
Cool Cucumber Salad
Ingredients
½ cup sour cream
2 ½ teaspoons red wine vinegar
1 ½ tablespoon chopped fresh dill
¼ teaspoon garlic powder
¼ teaspoon salt and pepper
½ teaspoon red pepper flakes (optional)
2 English cucumbers, sliced
¼ red onion, thinly sliced
Directions
In a medium bowl, whisk the sour cream, red wine vinegar, dill, garlic powder, salt, pepper, and red pepper flakes.
Add the sliced cucumbers and red onions.
Stir to mix well.
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Available HERE!
