Propane restocked.

Posted in Recipes & Cooking, Thoughts and Reflections at 11:34 pm by admin

On my way home from work today I stopped and paid to have one of our two propane tanks refilled. Next week I’ll take the other tank to be filled. The two tanks should last us through the winter. From the propane station I drove to the O & A Farms produce stand and picked up a head of Romaine lettuce, a Vidalia onion and some fresh broccoli for Daniel. It’s his favorite vegetable after lima beans and/or succotash. I stopped in at the post office to pick up the mail and then came home. Before I put the car in the garage, I attached the full tank on the grill and lit it to burn off the pieces of hamburger from yesterday. After putting away the produce, sorting the mail, making myself a cup of leftover coffee from this morning, and feeding the cat, I went out the the grill, turned off the gas and “did the dishes.” That wire brush is just the best for cleanup.

On my way back into the house, I turned on the sprinkler attached to the garden hose from the pond pump and watered a dry section of the front yard around the pond. When I returned to the house, I made a batch of cucumber salad, Mom’s recipe, and put on a fresh pot of coffee. Just as I finished, Daniel called to let me know he was on his way home from work. I sat down in front of my computer and checked in on the three poetry forums and read a large percentage of my email. By this time enough water had been drained from the pond to start a water change. We ate dinner while watching some TV. After dinner I fed the fish in the pond. We had quite a smorgasbord of leftovers along with the cucumber salad. As a matter of fact, I put so many things out for the “buffet”, that our plates were full before we were able to sample everything. That’s one great thing about having leftovers, you don’t have to cook tomorrow.

Mom’s Cucumber Salad

1 cucumber sliced paper thin – use a mandolin (no not the musical instrument)
1/4 onion sliced just as thin


3 tblsp. sour cream
2-3 tsp. sugar
1/2 tsp. fresh ground pepper
1/2 tsp. lemon juice
1/2 tsp. dill – optional

Mix sugar into sour cream, add lemon juice – mix, then add the remainder of the dressing ingredients. Mix well. Add cucumber and onion and mix. Cover and refrigerate at least one hour before serving.

This dressing is also a good start for the dressing for cole slaw, but I wouldn’t add the dill.


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