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.
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