So my Grandma is cool.
She took care of a huge yard and a boatload of grandchildren and could play a wicked game of Aggravation. She wasn’t a sit-around-and-knit kind of little lady (though she crocheted oddly-colored afghans); she has always been a mover and a shaker. Even today.
|This is exactly how I remember the Aggravation game at my Grandma’s.
Did I mention that she taught us to bet 10 cents a game? She also taught me how to play Kino.
Her yard was vast with freshly trimmed and squared hedges and winding stone paths that were ideal for big wheel driving. She had a lovely swing, a pear true, a peach tree and incredible raspberry bushes — among so.much.more. Essentially, “Crazy Helen”, as she’s been called as a testament to her forthrightness and strength, was “green” before it was cool to be green.
We’d swim all day.
I’d constantly get in trouble.
(Ask my cousins. I was an easy target. They totally set me up.)
And at dinner during the summers we’d eat whatever Gram made that day and always a fruit/vegetable. If we were good we could drink a red Faygo, too.
But about the food, enter: Creamed Cucumbers.
|Clearly, I’m a food blogger with a professional food photography studio.|
Vinegary, crunchy goodness served in her silver metal bowl with the o-ring handle on the side.
I had a hankering for them this past weekend because it’s already SUMMER here. (I live on the sun.) And, because it’s a side-dish my Mom always made, too.
I looked for a non-mayo-based cucumber salad online and couldn’t find a recipe that sounded like what I remembered. So, I threw this together and it was pretty much as I had remembered it.
2 large, cooled cucumbers. (We always keep ours in the fridge. Don’t you?)
1/4 cup apple cider vinegar
1 HEAPING tablespoon of sour cream (or crema, if you’re in Cabo)
A bit of dill
A bit of salt and pepper.
1. Peel the cucumbers and thinly slice them. We counted and we got to 60 slices on one cucumber before Lila and I got bored of counting.
2. In a separate bowl, whisk together the vinegar, sour cream (or maybe even greek yogurt would be good?), the dill and salt and pepper.
3. Pour on the cucumbers and wah-la! A delightful treat for you to tweak and enjoy over the summer. (Refrigerate it, this is something that gets better as a bit of time goes on. And, it’s not something that you want to leave sitting out at a summer potluck.)
**Note: My mom always used white onions in hers, but I didn’t think Lila would go for that.
**Also Note: I read that some people include red peppers. Interesting.
Yum. Yay Summer. Yay Grandma. Yay Mom.