killing time between meals

where talking about what's for dinner while you're at lunch is totally acceptable

In the Weeds

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When restaurant servers get behind, they say they are “in the weeds.” I know this because I was a server and often found myself in this predicament. Well, history repeats itself because I have started about 10 new posts but haven’t been able to complete a single one. But it’s for a good reason—I’ve been repainting my house and making my kitchen an even happier place to be. And you know how renovating calls for eating out rather than in. But everything is shaping up, so I am ready to get back in my kitchen and back online.

Before (sorry about the terrible photos):



Y’all. I am in heaven in this new space! I painted the living room, kitchen, and laundry room all the same shade of gray for more flow and to open up everything. I also changed out my cabinet hardware. But the most important thing I did was declutter. Everything on the walls and countertops came off, and only my favorite things returned.

This week also brought the best CSA box yet. This thing was heavy and full of variety!

Here we have corn, new potatoes, banana peppers, bell pepper, carrots, blackberries, peaches, giant cucumbers, the most gorgeous cherry tomatoes, squash, garlic, onion, green beans, and the ever-present kohlrabi. I have loads of cucumbers to get through, so I went ahead and made this tomato and cucumber salad. Here’s how I did it.

Easy Tomato & Cucumber Salad
Serves 1-2

1 large cucumber, halved lengthwise, seeded & diced
2 Roma tomatoes, seeded & chopped
¼ red onion, chopped
Fresh mint leaves, chopped
3 splashes red wine vinegar
3 splashes olive oil
Salt and pepper to taste

  •  Toss everything together in a bowl. Let stand at room temperature for an hour, stirring occasionally.
  • Serve at room temp or cold.

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