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I was amazed to see that I have not posted since... oh, NOVEMBER! Wow! Believe it or not, I have not made a card since OCTOBER. I have crafted a few other items and started playing with the sewing machine I inherited from my grandmother. I attribute my "comeback" (a mere attempt at this point) to Pinterest! My creative juices are flowing and my "not right now, I am pinning" levels are at an all time high I am eager to reconnect with the blog world. If you have not checked out Pinterest, follow the button in the side bar and find out what all the hubbub is about... Go ahead, I'll wait...
Isn't it a great way to inspire and be inspired! I posted this cucumber salad on one of my boards and now I am going to add the recipe here so everyone can enjoy the yummy goodness!
In a big bowl,
Add one large peeled and sliced cucumber. I like to leave a little of the dark green skin when I peel just to add some color to the final salad.
Add Cherry tomatoes halved. You can add as many as you like. I alternated with yellow pear tomatoes for even more color in the final salad. All my tomatoes came from the Forsyth Park Farmer's Market.
In a small bowl combine the following,
1 tablespoon sugar
1 teaspoon salt, I used rosemary sea salt I purchased at the Indie Craft Experience in the ATL
1/4 teaspoon pepper
1to 2 pinches of dill seed
1/3 cup cider vinegar
3/4 to 1 cup water
Pour the small bowl into the large bowl, toss (make sure the veggies are all covered by the liquids) and refrigerate for 4 hours or overnight. So easy and super tasty!
Thanks for stopping by and checking out my latest creation.
Happy Day!
In a big bowl,
Add one large peeled and sliced cucumber. I like to leave a little of the dark green skin when I peel just to add some color to the final salad.
Add Cherry tomatoes halved. You can add as many as you like. I alternated with yellow pear tomatoes for even more color in the final salad. All my tomatoes came from the Forsyth Park Farmer's Market.
In a small bowl combine the following,
1 tablespoon sugar
1 teaspoon salt, I used rosemary sea salt I purchased at the Indie Craft Experience in the ATL
1/4 teaspoon pepper
1to 2 pinches of dill seed
1/3 cup cider vinegar
3/4 to 1 cup water
Pour the small bowl into the large bowl, toss (make sure the veggies are all covered by the liquids) and refrigerate for 4 hours or overnight. So easy and super tasty!
Thanks for stopping by and checking out my latest creation.
Happy Day!
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