On Sunday morning I woke up at 6:30 in a panic. Dan was still beside me in bed, I thought it was Monday, his alarm didn't go off, he was late for work. Then I realized it was Sunday. Isn't that one of the best feelings in the world? My body just gets all warm and limp when I realize I can sink back into my pillows and fall asleep.
Except that all this week I've thought it was Friday. Just now, I was shocked when I looked up into the little corner of my computer to realize it was flashing "TUE". Who knew? I think I'd better break out a calendar or something.
Anyway, my favorite things…I went to the hardware store this afternoon to pick out a paint color for the headboard that Dan built for me last weekend. In my mind I knew I wanted a dark-grayish-brownish-goose down kind of color.
I don't waste my time with all the other color providers. I marched straight over to the Valspar Martha Stewart color line and there was the exact color I was envisioning. That Martha, she knows what I like. I had my color and my paint within five minutes.
Four of those five minutes were spent gathering up other color cards that I liked. I love these things. If I could get away with it, I'd stand in front of the display and take one of everything. I.love. color. And the names of colors–book cloth brown, araucana green, evening moth, sycamore bark….
And for the record, the one on the far left–tintype–will be the headboard–though it's looking very black in this light.
The other favorite thing right now? Cucumber yogurt dip.
Our family had dinner with another couple from our church several weeks ago and she made this with her meal. I couldn't stop eating it. I think that it may well be possible that Dan and I were the sole reason the bowl was empty at the end of the evening. Of course I got the recipe and I've been making it in constant rotation, like a chain-smoker lights cigarettes.
Last summer was the summer of tomatoes, basil, mozzarella and balsamic.
This is the summer of Cucumber Yogurt Dip.
Here's my (her) loosey-goosey recipe:
Peel, seed and thinly slice several cucumbers. Salt them and place in a colander to drain off the water. I leave mine for several hours in the refrigerator. To the drained cucumbers, add plain yogurt, a dollop of sour cream, a tablespoon or two of olive oil, a teaspoon or two (to taste) of red wine vinegar. Mix together and add salt, pepper and dill to taste.
I'm putting it on everything–steak, chicken, potatoes, zucchini, bagel crisps. I even eat it straight up. I can't stop. It's so cool and refreshing and summery. Try it, you'll see.
Happy Friday! Tuesday!