When I was going to make the chicken piccata I shared last week, I realized I didn’t have a starch in mind for the meal. I needed to come up with something last minute. So, I began looking through my recipes and came across an herb bread. I didn’t have fresh thyme, or buttermilk, but decided to try it anyway. It ended up working well! I froze half of the loaf for the future. The remaining half we had with dinner, then had with eggs for breakfast. It’s a very soft, crumbly bread.
The Fudgelet‘s due date was two days away from K’s birthday, which meant that they could have had the same birthday. That could be cute, but it was also going to make celebrating K’s birthday tricky this year. I had already prepared by buying all of his presents early. I even had them wrapped over a week early. This was fortunate, since the Fudgelet arrived over a week early himself. My dad and M arrived on K’s birthday to help out, so I knew we would be busy that day. K had to pick them up from the airport, and then the rest of the day would be filled with feedings, planning dinner, etc. So, I had him open his gifts the night before. It was nice because he was able to put some of the gifts to use right away. For instance, I bought him a bunch of new T-shirts, which meant he had more to change into after baby spit-up events. :)
Some of my first experiences having this dish were of the frozen food variety. I think it might have been Lean Cuisine? My mom and I would stock up on the meals when they would go on sale in the summer and eat them together at home, or when we worked together at the library. Her favorite meal was one with shrimp. We both liked the potatoes with cheese and broccoli. I wonder what traditions I will have in the summers with my kid? For now, I am assuming he prefers what I’m providing. He doesn’t get much of a pick at this age.
In my neighborhood, there are tons of hills. Seattle is a pretty hilly place in general (First Hill, Capitol Hill, and so on), so it should not surprise anyone that the nearby areas are also full of slopes. Our neighborhood itself is fairly high up, although not on a mountain. It is on a plateau, which is not a geographic term I knew before moving here. Basically, you can think of it as a flat-ish place where they can build houses. Some plateaus are higher than others. As a result of all of these hills, yards can be tricky. Essentially, homes in my neighborhood either have a view (of Seattle, mountains, etc.), or they have a slightly larger yard. If you have a view, you’re usually on the edge of a cliff or some steep slope. This gives you a narrow patch of land, often located under a deck. Many of those homes also have basements because they are on a hill. My home is on a flatter part of land, so we have a decent-sized yard, but no fancy view.
The picture above is our view from the front of our house (upstairs). On a clear day, we can see the mountains a bit, and a bit of another local city to the left.
Today’s recipe is super simple, but super appropriate for a hot time of the year. You don’t have to spend much time putting it together, and it is refreshing. This salad pairs with the Chicken Souvlaki from last week. If you don’t want to make the chicken, you could easily make less of the marinade (dressing) from that recipe, then just use it in this.
Let’s be honest here. I never feel comfortable pronouncing “tzatziki”. Or comfortable spelling it. I feel like I’m missing something with the word, but I do like it as a food. This dish paired well with a salad I will share next week. In fact, the recipe for today includes a step where you save part of the marinade for dressing. I feel a bit bad making you wait for the salad, but I am trying to make sure that you have something to read from me each week. Particularly food recipes!