Yes, I did make a menu…well really a fake flexi-menu. I made a hashbrown casserole on Sunday. I created a rice salad with garbanzo beans on the fly on Sunday as well. I also baked a chicken, made a cucumber salad (but not this cucumber salad) and a tomato salad. Oh, roasted potatoes too. This will last us until pay day as lunches/dinners with bits and pieces of cheese, bread, crackers, etc.
Ok, I will tell you how to make the cucumber salad I grew up requesting:
Grab a few cucumbers, I use pickling cucumbers because I like them better, but you can use salad cucumbers. I don’t mind. I did peel them this week, but sometimes just score them for prettiness or leave the skins on for laziness. Slice them thin. Add some thin slices of onion, probably a one slice of onion to 2 parts cucumber ratio. Sprinkle with salt (I sort of over salted this week, oops.) and some dill. Then add a dollop of sour cream. NOT TOO MUCH, just barely enough to touch each cucumber. Why? Because then magic happens. You throw the salad in the fridge for an hour or two or overnight and the cucumbers sweat like crazy leaving you with a thin creamy dressing. You can adjust the salt/dill/add a bit of sugar/vinegar/whatever tickles your fancy just before serving. Though now that I think about it, if you think you might want a bit of sugar in it, do it when you add salt and dill before refrigerating.
Super simple and with a plate of sun ripened tomatoes on the side, you convince me it is summer in the dead of winter.