Cucumbers are coming in very fast.
Hubby and I have not been able to keep up with our garden this year.
We spent our 10 year anniversary in MIssion Hospital in Ashville NC.
We were involved in a motorcycle accident. Hubby broke 3 ribs and a wrist.
I ended up with a lot of roadburn on both arms and shoulders.
That is also why I ended up with a new camera. My old one was smashed.
Our garden and weeds are coming in faster than we can keep up, but I am getting back
in the groove slowly.
Just thankful we are both still here. It could have been worse.
Here is one way I love to use an excess of cucumbers, Tabouli. This recipe came out of my
I did substitute couscous for the bulger in this picture’s occasion.
Recipe By :Elizabeth Powell
Serving Size : 6
1 pound cooked bulgur
1/4 cup fresh lemon juice
1/2 cup olive oil
2 cloves garlic — finely minced
1/2 cup fresh mint leaves — minced
1 cup fresh parsley — chopped
1 cup scallions — chopped
2 medium fresh tomatoes — chopped
1 small cucumber — peeled, seeded, chopped
Prepare bulgur according to package directions. Whisk together olive oil and lemon juice. Add garlic, scallions, mint, and parsley. Season with salt and pepper to taste. Mix dressing with bulgur and chill overnight. Stir in chopped tomatoes and cucumber immediately before serving.