Thank you and Diane again, Mike, for your service to all of us!

That dinner sounds delicious, Navlys!

While we were out picking blackberries early Sunday morning, someone left a bag of two large and two smaller cucumbers on our doorstep. I have heard about zucchini being left at people's houses, in their cars, and other such spots, but cucumbers are a new one for us. I used the two smaller ones and a smallish one a vendor at the farmers market threw in because it was skimpy and made two 1-pint jars of sliced refrigerator sweet pickles. I used my dill refrigerator pickle recipe, but I replaced the white vinegar with cider vinegar and in place of the spices, I used for each jar 1 ½ tsp of Penzey's Pickling Spice, which one of my sisters recommended last year.

Now I have to figure out what to do with the two large cucumbers, which need to be eaten soon. If I had tomatoes, it would be a no-brainer, but the tomatoes are slow this year. I may need to go to the Tuesday farmers market to see if I can get some.

For Sunday dinner, I roasted two bone-in chicken breasts. While that did mean the oven at a high temperature, today is probably the coolest it will be for the rest of the week unless we get more rain. I also made potato salad, using red potatoes from the farmers market. We finished up the little bit of the pasta salad as well.

I made a lemon/garlic sheet pan dinner with potatoes and zucchini. Not my best effort but at least I have dinner for a couple of nights. The recipe I sort of followed made a "marinade" with an egg, lemon juice, garlic, parsley and S&P. Since I halved the recipe I substituted Greek yogurt for the ½ egg I would have had to use. I did like how it tenderized the chicken. But, I should give followed my own instincts as I overcooked the chicken a little.

Cwcdesign I've never made a sheet pan dinner, gotta try that sometime, sounds good. Today I had a salami sandwich and chicken and rice soup and chocolate pudding for dessert.

We had a dinner of the last two pork chops and more of the potato salad, with microwaved frozen peas. It is so nice not to have to turn the oven on when the heat and humidity are so high.

I had a grilled cheese sandwich and bowl of soup.

I roasted a pork tenderloin, some small potatoes and made green beans/carrot/mushrooms.

I had some cucumber salsa for lunch on Wednesday. The cucumber flavor is stronger than I would have expected. It is ok. I am not sure if part of my disappointment is that my taste buds really want corn chips with it. I will need to see if I can engineer a cornmeal flatbread.

I made yogurt in the morning. For dinner, I made, for the first time this season, the Green Bean, Cherry Tomato, and Feta salad we like so much. We have been waiting patiently for the green beans, and at last we had the necessary pound. I used our ripe, multicolored cherry tomatoes, along with some from the farmers market. We had the salad with open-faced chicken salad sandwiches and pumpkin bread from the freezer for dessert.