Rain, rain, go away. Or don’t your choice. Because right now, you’re giving me the excuse I needed to sit inside and pour over those many recipes I’ve been clipping and relaxing with Himself as we watch that creek in the backyard transform itself into a mighty river. Oh, not to worry, there’s little danger of it reaching the house. It’s a gorgeous thing to see, though. This week, the awesome power of nature was driven home once again as we woke in the middle of the night to closer than you’d wish lightning strikes and rain playing its staccato beats on the windows and roof.
The next morning, said creek reached higher than I’d ever seen. High enough that later that afternoon, I saw a man kayaking through my backyard. Yeah, that’s right kayaking! And with already swollen waterways, today’s (and last night’s and all yesterday afternoon’s) rain have resulted in flood warnings. But oooh, does it transform our backyard into a thing of beauty.
A thing of beauty and an excuse to stay indoors and revel in each other’s company. And we have a new Sunday tradition that’s aiding in said revelry. Now stop right there, this here is a completely PG blog, my friends. No, what we’ve decided is that Sundays are for sans phones. That’s right, the completely tech-obsessed girl goes sans phone and except for the time needed to make a quick blog post, sans internet too. No facebook, no phones, no email. Oh sure, if you really tried you could get a hold of us, but this whole hermit-y hiding thing is getting to be a Sunday tradition.
You know what else Sundays are for? Smoking meat. Mmmmm, smoked pork to be precise. A little rain (or even a lot) isn’t going to get in the way of that. And how, one wonders, can they possibly make meat in the smoker or on the grill even better? Well, I’ve got the answer for you – cucumber salsa. This sweetly heated salsa is the perfect accompaniment to pork or steak, grilled or smoked. Heck, it’d be awfully tasty on baked tofu too. A little crunch, a little heat, it’ll dress up whichever protein you have on hand.
Inspired by the Bread Bible by Beth Hensperger
2 cucumbers, peeled, seeded, and chopped
½ poblano pepper, seeded and chopped finely
2 green topped onions, white and green portions chopped
1 small clove garlic, minced
2 tablespoons cilantro, chopped
2 tablespoons olive oil
1 tablespoon rice wine vinegar
good pinch cumin
hot sauce to taste
Place cucumber, pepper, onions, garlic and cilantro in a medium bowl. Toss together.
In a small bowl, whisk together remaining ingredients. Drizzle over cucumber mixture and toss again. Cover and refrigerate at least 2 hours or overnight.
Serve as a topping to your favorite meats or baked tofu.