Cucumber Salad and Favorite Links

I finished an article for Vegetarian Journal  and a column for The Sound Outlook for Marlene's Market, and meanwhile time drifted by and my usual posting day passed. My Cooking Assistant of course was ready to pose and post as always. And though he doesn't mind missing a deadline, he's not above giving me the stink eye if the treats aren't forthcoming. 

I think we both know who's really in charge here.

My Cooking Assistant will return with his feisty views on life next week.  In the meantime, I'm sharing some cool links and my favorite cucumber salad recipe.

Here are links, hope you enjoy them:

• A friend sent me this amazing interactive magnified image of the universe from molecules to stars.

• I love a good summer read, and this one was a page-turner--so twisted and dark--right up my alley. And I loved this edgy futuristic YA series--so much better than the Hunger Games!   I like a good food read too, so this one is up next, and if you are a Mark Kurlansky fan, you'll love learning how frozen peas got onto our plates.  I've also put White Bread on my to-read list.  Slate calls it a history of national paranoia.  Could be truth is better than fiction.  Is white bread killing us?  Maybe everything is.

• One of my favorite blogs Lifehacker, posted this one titled Is Everything I Do Killing Me?  Again, maybe it's right on for me.    

• Still love 101 Cookbooks, who doesn't? 

• And this one from Vashon Island.  It could be Tom's goofy bulldogs, Boz and Gracie that keep me interested, but his musings about food, family and friends make a satisfying distraction.

• I've also been checking out design blogs and I love this one and this one for its simplicity, though white is just a dream at our house with all the basset slobber flying.  Oh and don't forget Pets On Furniture Mondays at Desire to Inspire.

• I'm also quite impressed with the tiny house craze that seems to be sweeping the country.

• At the farmers' market one day I noticed a Tool Library vendor.  Seems another tool library will open in September.  Sharing tools--an idea that makes you wonder why it took so long to happen.

• Love all the clothing swaps and of course if you love books, sign up and check out the books released in your area through Book Crossing.  Free is the magic word.

• Though I'm not usually excited about city traffic, I'm excited about this new Seattle attraction and I swear I may just get out of my enclave and venture into Seattle to check out the view.

• So many people get away during the summer months, but why leave when the best produce of the year is here.  Still my favorite daycation escape is to this Oregon market.   Ayers Creek Chester Blackberries make the trip more than worthwhile.  Speaking of markets, I have plans to visit this one and this one before the summer ends.  Maybe I'll see you there . . . 

Cucumber salad

We didn't plant cucumbers this year, but now is the time to get them.  Prices at markets range from $7 a pound to 50 cents each.  You find them for less at more Oregon markets.

Cucumbers at the Hillsdale Farmers Market in Portland

Japanese cucumbers at the U District Market in Seattle

I loved cucumbers and vinegar as a child.  Just apple cider vinegar and cucumbers--I'm still crazy for it after all these years.  I'm a big fan of all the flavored apple cider vinegar that Wade Bennett from Rockridge Orchards sells at the market.  Cherry, Raspberry, and Blueberry--hard to decide which one to use.

Rockridge Orchards farm made cider vinegars

Examine all possibilities before reaching a decision.

I wanted to keep is simple, so here's the recipe:

Cucumbers and Avocado in Apple Cider Vinegar

(Serves 4 to 6)

3 medium size cucumbers, partially peeled and sliced

1 avocado, pitted and diced

1 small onion, sliced or diced

1 small red pepper, diced

Apple cider vinegar

1 tablespoons extra-virgin olive oil

Freshly chopped dill

Salt and freshly ground pepper to taste

Place cucumbers, avocado, onion, and pepper into a bowl.  Cover with apple cider vinegar.  Add olive oil and gently mix.  Add a handful of dill and salt and pepper to taste.  Leave the mixture in the refrigerator for about an hour before serving.

Don't share the onions with your canine companions.