HappyTummy              

I’m on maternity leave until mid-September. You’d think that with that much time off, I’d have plenty of opportunities to play in the kitchen. Ahh, my friend, welcome to motherhood. For the past eight weeks, my days have consisted of nursing, comforting a screaming baby, catching up on lost sleep, laundering cloth diapers and tidying up the tornado of baby clothes, gear, blankets, burp cloths and other things that come with a newborn. I haven’t had any time (or energy) to whip things up in the kitchen.

However, I was lucky to have my mother come visit from California to help out. Not once, but twice (The second time was a last-minute, unplanned visit. Again…welcome to motherhood. After she left the first time, I realized how much I needed the help. Thanks mom!). So while she was here, I did get some time to make a few things. This Creamy Cucumber Salad was one of those things. I made it especially for my mom, who loves all of these flavors.

This is an Ina Garten recipe, so you know it has to be good. Cool sour cream, tangy yogurt, crunchy cucumbers, sweet red onions and fresh dill. It’s the perfect side to a summer barbecue…or, if you’re like us, a great snack to keep in the fridge. My mom and I would literally scoop out little bowls of this salad throughout the day and savor its cool bite. Now…who wouldn’t like that? *wink*

Today happens to be my mom’s birthday. Happy birthday, mom! I love you very much.

Recipe: Creamy Cucumber Salad
Adapted from Ina Garten’s recipe, as featured on foodnetwork.com (Note: I drastically reduced the amount of yogurt and sour cream, as the original recipe was a bit too creamy for my tastes.)

• 4 hothouse cucumbers, thinly sliced (about 4 pounds)
• 2 small red onions, thinly sliced in half rounds
• Kosher salt
• 2 cups plain whole-milk yogurt
• 1/2 cup light sour cream
• 2 tablespoons white wine vinegar
• 1/2 cup minced fresh dill
• 1 1/2 teaspoons freshly ground black pepper

Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.

Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.

When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.