cucumber tofu salad

It's true... I've had to loosen my apron strings again while I prepare for baby number 4! For the last few months, I've had morning sickness so bad that I haven't spent much time in the kitchen. But as summer is coming, and the fresh food is hitting the market, my appetite is coming back bit by bit. One thing I have really wanted to eat non-stop is cucumbers. I made a cucumber salad last week but I used a normal amount of onion which was just too much for me still at this point. And the flavors just weren't anything too exciting. Today though, I used those ideas with the old cucumber salad I've made many times and found a perfect combo! Dressing: 8 TBSP vinegar 2 TBSP sugar 1 tsp salt 4 TBSP EV Olive Oil Add to: One peeled cucumber, sliced 1 package firm tofu, cubed 1-2 cups cherry tomatoes, sliced 1/8 - 1/4 vadalia onion (you could use a whole onion but it is my strongest food aversion so I really just let it soak in the vinegar for some light flavor) Then add: 4 large basil leaves, chopped 8 chive stalks, chopped 4 TBSP chopped fresh dill

summer harvest

Today we got our first red tomatoes! We've had some cherry tomatoes on Isaiah's tomato plant, but these were the first from the main gardens! So for dinner we had sandwiches with tomato slices and a salad with tomato and cucumber from the garden. The cucumbers are amazing, like a whole other plant from the kind in the grocery.
Yesterday I made a bit of cucumber salad:


Cucumber Salad
2 parts white vinegar 1 part water 1/2 part white sugar.
Make enough to cover the cucumbers and red onions. I really suggest red onions. Let sit in the fridge overnight at least.


The pear fairie come today! I found these lovelies on my patio table. They will make a great breakfast.

Also today I knitted this baby hat in Monet yarn. It is so cute. I just need a baby to wear it! Guess it goes into the website market. Baby Knits