I am so behind on this here blog. I have lots of things to catch up on, but no free time to write about said “things.”

I was thinking I haven’t really put up any new food stuff lately, so I wanted to tell you about a yummy cucumber salad I made after returning from Myrtle Beach. While on vacation, Jay and I went to this yummy restaurant called Mr. Fish. We had a delicious appetizer of fried crab Rangoon, chunks of halibut, shrimp, and little crab cakes. For dinner Jay had a grouper sandwich, with sides of shrimp-n-grits and red beans and rice. I had shrimp and scallops, more red beans and rice, and a cucumber salad.

It was all so good. But the one thing I thought I could takeaway from that meal and make easily was the cucumber salad. In addition to cukes, it also had tomatoes, red onions, and a sweet vinegar dressing. So we got home and I went to work trying to recreate the same salad with the couple of cucumbers we got from our garden (and sadly, about the only good ones we’ve gotten all summer), thinly sliced red onion, halved grape tomatoes, and some chic peas. For the dressing I used red wine vinegar, a tablespoon of sugar, olive oil and some basil. Oh, and salt and pepper too. I hope you’ll agree!

My food photography should be nicer now thanks to my Mother’s Day present!