cucumber

When we moved to Ohio my neighbor told me about a group of gals who get together once a month for a potluck. As soon as we were settled in I knew I had to go with her to one of these events. And I’m so glad I did – I’ve made many friends through this group and there’s always someone new to meet.

The person who organized this club moved at the end of March and I have since taken over the organization. We always host the event at one of the neighborhood clubhouses so all I have to do is bring the collection of plates, cups, and bowls and make sure the clubhouse is cleaned up when we’re done. But the fun part is getting to be the one to pick the theme for the month’s potluck!

For April we did Spring. We had such a vibrant and colorful display of food. Here are just some of the recipes from the night:

Mango Black Bean Salad: 2 cans black beans (drained and rinsed), 2 mangoes (diced), 1 red bell pepper (diced), 1 bunch scallions (sliced), 1/2 C chopped cilantro, 1 jalapeno (minced), 1/2 C red wine vinegar, zest and juice 1 orange, zest and juice 1 lime.
Creamy Cucumber Salad: 1 cucumber (thinly sliced), 1 tsp salt – laid flat and then patted dry after an hour. 1 tbsp sour cream, 1 tsp minced onion, 1 tsp chopped dill, 1 tsp vinegar, 1 tsp sugar – combine and refrigerate for an hour before tossing with prepared cucumber slices.
Pineapple Fried Rice: I don’t know if she used my recipe but it was very similar – https://sewyoucancook.wordpress.com/2015/01/23/pineapple-fried-rice/
Spinach and Strawberry Salad: 4 C baby spinach, 1 pint strawberries (sliced), 1/2 oz sliced almonds – for the salad. 1/4 C sugar, 2 tbsp sesame seeds, 1 1/2 tsp Worcestershire, 1/4 tsp paprika, 1/4 C red wine vinegar, 1/2 C EVOO – for the dressing.
Fruit Salsa: 32 oz strawberries (diced), 8 oz raspberries, 3 kiwis (chopped), 1 golden apple (diced), 1 1/2 tbsp sugar, 2 tbsp fruit jelly.
Lemon Squares: 2 C flour, 1 C butter, 1/2 C powdered sugar – whisked and pressed in 9×13″ pan, 20 minutes @ 325deg. 4 eggs, 4 tbsp flour, 4 tbsp lemon juice, 2 C sugar – place on crust, 20 minutes @ 325deg.
Chocolate Cheesecake Filled Peanut Butter Bundt Cake: https://sewyoucancook.wordpress.com/2015/04/16/bundtbakers-hidden-surprise/

I was caught up in making sure I had everything needed for hosting my first potluck that I forgot my camera! A big thank you to my friend Emily for remembering to take some pictures. So, I’d like to give her a little shout out – Emily is a very talented crafter and has started her own blog, Emmy’s Crafty Corner! Please go check it out, I promise you you’ll find something unique!

Next week we’re throwing a Cinco de Mayo party – and I couldn’t be more excited! Stay tuned next time for a round up of Mexican favorites, even if it’ll be after the holiday.

Once upon a time I had a very productive Sunday. I cleaned the kitchen and went to the grocery store. And when I got back from the store I washed and dried my produce before putting it in the fridge, I chopped up celery and carrots for the week’s lunches, and made cucumber water.

Thanks to Not From Concentrate and their pineapple water for inspiring me to make this water a post on Sew You Think You Can Cook.

Stuart first tried cucumber water on a business trip at a hotel – he became hooked. It’s now a refreshing beverage staple in my fridge.

Cucumber Water

Ingredients:

1/2 cucumber
pitcher of drinking water

Steps:

Wash and peel cucumber. This is optional, but it’s pretty to peel the cucumber in stripes! Slice cucumber and put into a pitcher of drinking water.
Allow cucumber to “steep” in the fridge an hour before removing the cucumber slices. (Stuart goes through water really quickly so I actually leave the cucumber in the water and get two pitchers out of each half of cucumber.)