The old adage of if you don’t like the weather, just wait five minutes has always applied to Maryland but never more so than in the last few years. Where once you could count on May being like May and June acting sensibly like June, all the months now seem to pull on each others characteristics like a kid trying on their parents clothes. Frigid one day, boiling the next, mildly cool, then outstandingly gorgeous. Today is one of those days where we have tumbled into August almost overnight. It will be in the 90’s today so this morning I have been making sure all the bird baths are clean and full as I know they will get a workout by all the robins, catbirds, chickadees, and everyone else who favors my yard with their constant flutterings. The hummingbird feeders have been changed and the dogs have done their run in the backyard, finished until this evening.
This is Fae Awareness Month so my contribution was a blog called The Sexy Fae of Lost Girl about Lost Girl the SyFy TV series I am addicted to. Find it here!
I don’t know about you but when the days get hot, I long for salads and meals that are light. I just made a wonderful salad that is perfect to serve year around. Look for it after the schedule for the week. Have a great Sunday!
Monday: Don’t Judge A Book by Scarlett Blackwell
Tuesday: On The Trail to Moonlight Gulch by Shelter Somerset
Wednesday: Mystery of Ruby Lode by Scotty Cade
Thursday: Ensnared by Dawn H. Hawkes
Friday: Lessons in Temptation (Cambridge Fellows #5) by Charlie Cochrane
Saturday: Reviewer surprise (Which Means I Can’t Make My Mind Up)
3 tablespoons cider vinegar
1 tablespoon minced shallot
1 small garlic clove, minced
1 teaspoon Dijon mustard
3 tablespoons fresh lemon juice
3/4 cup canola oil
Freshly ground pepper
1 large seedless cucumber, thinly sliced
1 1/2 teaspoons thyme leaves
3 large hard-cooked eggs, quartered
1/2 pound feta cheese, crumbled
2 heads of Bibb or butter lettuce, torn into large pieces
1/2 pound haricots verts
Directions (Serves 6, 30 mins to make):
1. In a medium saucepan of salted boiling water, cook the haricots verts until crisp-tender, about 4 minutes. Drain and cool under running water; pat dry.
2. In a mini processor, combine the shallot, garlic, mustard, cider vinegar and lemon juice and process until smooth. With the machine on, add the canola oil in a thin stream. Add the thyme and pulse until minced. Season with salt and pepper.
3. In a large bowl, combine the torn lettuce, crumbled feta, sliced cucumber, quartered eggs and haricots verts. Add three-fourths of the dressing and toss to coat. Drizzle with the remaining dressing and serve. If you anticipate having some left over, than consider putting the dressing on the side so the salad doesn’t wilt.
MAKE AHEAD The dressing and haricots verts can be refrigerated for up to 3 days.