Cucumber Dill Spring Salad Revival

I have not written in a while. I have added significantly to my cooking/recipe log. I’ve also logged in a fair amount of ESL classes + Lesson Planning time, so that I am beginning to get an idea of what I am working towards. I have been going to yoga regularly, and I force myself to work out every other day. After that, I lie on my satin-covered orthopedic pillow staring up at my knotty wood-planked ceiling, thinking about writing. Oh yeah, I have also read several good books and one great book, The Memoirs of Glückel of Hamelin- To be continued….

In the meantime Spring has graciously unfurled. It began with sweet little bell-like bulbs on bare trees, then with clear sunny days that started in a jacket and ended in a tee. The exuberant burst of bright yellow wildflowers that line the neighborhood is my final reward (that and the plump berries and vibrant-green produce).

In tribute to the Blooming, I offer this herbaceous Cucumber Dill salad; it is fresh, bright, crunchy, green with versatile multi-dish potential.

Cucumber Dill Salad

• 4-5 Persian cucumbers, thinly sliced (2 cups)

• 1 1/2 tsp. sugar

• 1/2 tsp. salt

• 1/2 thinly sliced red onion. or 1 thinly sliced shallot

• 1/4-1/3 c. chopped fresh dill

• 2 tbsp. white wine

• 2 tbsp. white vinegar

• 1/2 teaspoon salt

Place sliced cukes in a strainer, sprinkle with sugar and salt, let drain over a bowl for at least 30 minutes.

When ready wipe the bowl of cucumber liquid, place drained cukes in bowl, add the rest of the ingredients and mix. Cover and refrigerate until ready to enjoy.