To be completely honest, I never thought my ‘hiatus’ from food blogging was going to be this long. More so, I didn’t even plan on taking a break at all. It was a busy week, and I was going to be a day or so late getting a post up. And it snowballed… into this inability to get anything done with the blog. It was sad, and I missed it. I took photos and made notes on recipes but the actual act of the photo editing, writing up recipes and creating the post just wasn’t happening. I apologize to those of you that were enjoying the recipes! I didn’t mean to let you down. But I’m happy to be back. I won’t even think of creating a schedule yet, but I am ready to be sharing again and much more active!
One thing, that I have done to hopefully keep My Rural Kitchen more active for you all that follow along on this fun adventure with me is to ask my sister Donna to help out with the Facebook page.
This will bring you more content to follow on social media, as well as a glimpse into two different real life kitchens that can hopefully inspire you in your cooking and healthy lifestyle. Donna, has already been posting on the page, but look out for more from her and as always myself!
The recipe I’m sharing today, was thrown together on a wimp last night after picking cucumbers and tomatoes out of my gardens. Nothing is better than fresh produce and a cold, crisp salad on a hot summer day.
Now keep in mind that I threw this together last night, so you can feel free to adjust measurements to create a larger salad or more or less dressing to suit your preference. A recipe is really only an outline for you to get creative with.
I know that the photo quality isn’t the greatest, and what you’d expect from me. But I decided that I was tired of letting the blog down, and if I had to go in ugly a few times, it’d be better than nothing. Hopefully, you are okay with that. I am already feeling better knowing that this is going live here soon. Thanks for sticking with me, you all that haven’t given up on me are the best!
Happy Cooking – Maria
- 4 med/small cucumbers thinly sliced
- 1.5 cup cherry tomatoes halved
- 1 tbsp fresh dill roughly chopped
- 2 cloves garlic minced
- 3 tbsp coconut vinegar or rice wine vinegar
- 3 tbsp extra virgin olive oil
- 1 tsp cracked black pepper
- 1 tsp Himalayan pink sea salt
- 1 tsp cracked pink peppercorns
- 1/2 tsp white sesame seeds
- 1/2 tsp black sesame seeds
slice the cucumbers, halve the cherry tomatoes, rough chop the dill and mince the garlic. Place all in a bowl.
Toss with the rest of the ingredients, until combined.
Chill before serving.