DETAILS OF THE LOST WEEKEND … THAT WASN’T!
Posted by Robert Edler
Well, I got up early on Friday, so I could get my grocery shopping done and return home before the mercury boiled out of the thermometers around town. Also, I was racing against the possibility of a promised thunderstorm.
So I got up, dressed, had a quick slice of buttered toast and a cup of dark chocolate …
If you’ll look closely at the cup of hot chocolate, you’ll notice a rather strand marshmallow floating on top. Actually, it one of those mini-Peeps I mentioned in another post a couple of weeks ago. Who knows, maybe Peeps really aren’t little chickies, but really are little duckies.
Not only was I shopping to restock my larder, but I was also picking up hamburger and hot dog buns, but also the ingredients to make my mother’s fresh cucumber pickles. These were the things I was preparing to bring to my niece’s old-fashioned birthday barbecue on Sunday. So after I picked up the things I needed, and worked my way through the checkout line, I was ready to head back to my Metro Stop. Along the way, I spied this cute little weak flower.
While the flower was delicate and pastel, the stems holding it up were thick and woody. One of Mom Nature’s little jokes.
As soon as I got home I started on the fresh pickles.
MY MOTHER’S FRESH CUCUMBER PICKLE RECIPE:
*4 ripe large cucumbers — peeled and thinly sliced
*1 red or white onion sliced into thin rings. [Note: the red onion will give a sweeter taste to the finished pickles, but also a pink tint to the pickles. The white onion will give a stronger onion flavor, but will leave the pickle slices white.]
Place the sliced cucumbers and onions in a large Ziploc plastic bag and sprinkle with
*1 TBSP. salt
Seal the bag and shake to cover all cucumber and onion slices with salt. Refrigerate overnight.
The next morning drain all the salty water that has been drawn out of the cucumbers, and place them in a large bowl. My mother used to squeeze the salty juice out of the cucumber and onion slices.
Mix and dissolve together …
*1 cup granulated sugar
*1 cup white vinegar
*1 tsp. celery seed
*1 tsp. mustard seed
*1 light shake of ground black pepper
Mix and pour over the cucumbers and onions and stir them all together. Cover the bowl with plastic wrap and let stand in the refrigerator for 24 hours before serving.
I always serve my fresh cucumber pickles in a Mason Jar with a large slotted spoon. The recipe should make enough to fill to large jars. BTW, three of the ladies asked me for the recipe at the birthday party.
While searching for my mother’s recipe I also discovered the last cookie cutter that belonged to my grandmother.My grandmother gave all of her cookie cutters from the early 1900s to my mother. And when my mother died, I handed out one each to my brothers and nephews and nieces. I saved the chicken for myself … I think I must have worn off the red enamel on handle helping my grandmother and mother cutout sugar cookies.
My great-niece Nicole (2.5) played doctor with my nephew’s new puppy, Stella. (9 months)
And that was my weekend that really wasn’t lost at all.