#154 sweet and sour cucumbers

1 large english cucumber (the ones wrapped in plastic), sliced thin
1 tbsp koser salt
1/4 cup fresh dill, chopped
~1/4 cup vinegar
2 tsp sugar

Salt cucumber with koser salt and let sit in colandar ~15 mins. Rinse well and pat dry. Mix together dill, vinegar and sugar and stir in cucumbers.

adapted from epicurious.com

#153 dilled soda bread rolls

1.5 cups buttermilk (I substituted 1/4 cup sour cream, 1.25 cups milk, 1 tbsp lemon juice)
1/2 cup fresh diced dill
2 tbsp honey
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder (double acting)
5 tbsp butter (melted)
3 cups flour

Mix together buttermilk substitute, dill, honey and butter. Add flour, baking soda, baking powder and mix well. Add more flour as needed (maybe 2 tbsp more was added). Knead with hands 30 sec until dough comes together. Shape into roll size balls and bake at 375 ~20 mins.

adapted from epicurious.com

#152 garlic shrimp

1/4 lb shrimp, deveined
water w/ 1 tsp salt dissolved therein
1 tbsp olive oil
1 tbsp butter
2 med garlic cloves (minced)
1-2 shakes of red pepper flakes
1/2 bay leaf

Soak shrimp in cold water ~15 mins. Saute garlic, bay leaf and red pepper flakes in olive oil/butter 2-3 mins. Add shrimp and cook until opaque.

#151 pecan barley salad

~1 cup cooked barley
juice of 1 lemon
~1/2 cup chopped fresh dill
~3/4 cup toasted pecans
1 tbsp olive oil

Mix everything together and serve!

Adapted from epicurious.com

#150 rhubarb tea cakes

1.5 cups flour
1.5 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1 stick butter (softened)
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup sour cream
2 cups rhubarb (diced small, about 3 stalks)

Mix together sugar and butter until smooth. Add eggs and blend well. Add dry ingredients and sour cream and mix. Stir in rhubarb. Bake in buttered muffin tins @350 ~30 mins (note: next time use parchment paper lined tins, the bottoms didn't come out of the pan well)

From http://theslowcook.blogspot.com/2008/04/rhubarb-tea-cake.html

#149 ginger tea

black tea
1.5 inch fresh ginger (peeled and sliced in large chunks)

Make black tea according to your tastes. After steeping add ginger and cool in fridge.

#148 rubarbade

1 stalk rubarb (chopped large)
water
sugar

Process rubarb in food processer, over a colander strain/sqeeze out liquid. About 3 tbsp per stalk. Dilute 5 tbsp water per 1 tbsp liquid. Add 2-3 tbsp sugar water (heat sugar in water to dissolve). Chill and serve.