Random Post Explanation

First and foremost, thank you for subscribing to Sourjones! It's been a long time since I've paid any attention to my sweet little blog space and I'm currently working to give her some love in the form of an updated look and better functionality. 

In the process, there have been a few snafus. I apologize for the random posts that may be sprinkling into your inbox. (Though, I do hope you try the Cucumber Salad and I did LOVE being reminded of that picture of G with my dad in Oregon from 3 years ago...)

While I finish getting things situated on my end, here's a simple summertime pleasure I feel compelled to share: If you get the chance to experience fresh Rosemary anytime soon --embrace it. Literally. Squeeze a little between your fingers and enjoy the amazing scent. The slight stickiness will be worth the sniff. It's lovely! I know it might sound silly and maybe it's just me but, cutting these stems for a project this morning, brought me honest (sentimental?) enjoyment. Now I just need to find some good rosemary recipes... maybe I'll slip a little into our Bourbon cocktails this evening. ;)

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Recipe Review | Cucumber Salad

Cucumber Salad (Adapted from Cooking Light, June 2013)
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What you need:
2 tablespoons extra-virgin olive oil
1 tablespoon white wine
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon sugar
1 cup (1-inch) slices yellow bell pepper
3 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
1 English cucumber, sliced
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What to do:
Combine the first 6 ingredients in a medium bow, stirring with a whisk. Add bell pepper and remaining ingredients to wine mixture; toss gently to coat.

This light and bright salad sings, "summertime!" We are definitely cucumber fans around here--so this was right up our alley. We didn't have any leftovers, but if we did, they would have been tasty tossed with chilled pasta and feta for a quick pasta salad.

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