Nurturing my inner... tea party

The recent royal wedding affected some local media coverage nearby.  A British tea shop not too far from here landed in the news.  They were doing their own version of special royal teas leading up to the big day.  A friend of mine saw the piece asked if I might like to try the place.  I had actually already been there a few times in past years and it was wonderful.  So I invited the rest of the running class girls and made a reservation.  Unfortunately, as I called closer to the date to confirm, they told me they had gotten so worn out from the demand for pre-wedding teas, they were closing the shop for two weeks to recover.  Okay, super.  It wasn't like it was any small miracle to get a date on the calendar that all nine women could commit to, but hey, we tried to push it off for another couple of weeks.  I waited and called back to confirm the new date when they were supposed to be reopen for business, but due to an accident of some kind with the lady who organizes the afternoon teas, they were not going to do them on the weekend for two months.  Two months!!!!  Talk about double disappointment.

Undefeated by the rejection of the master colonizers of said temporarily closed local business from above paragraph, this native New Englander decided to throw a tea party in her home.  Tea at the Yank's!  (It seems that I don't mind making grand plans when I really have no idea what I'm doing.)

We tried to divide up the foods so we had both savory and sweet covered.  I had an idea for something sweet and wasn't sure if it would work, but turned out, it did, so now I can tell you about it.

Mini Fruit Tarts

1 package sugar cookie dough
2 packaged cups of vanilla pudding
Various berries/fruits cut up small

Knowing I was going to spend time getting my condo all cleaned from top to bottom, setting up the table for tea and making one thing from scratch, I had to take a little premade help for this.  For starters, prepackaged cookie dough.

Yes, of course you can make cookie dough
from scratch if you have the time.

Take the dough straight out of the fridge, or you can even put it in the freezer for 20 minutes, but make sure it stays cold when you slice it up quickly with a sharp knife into 24 even circles.

Tried to get them as uniform as I could.

I sprayed two mini muffin tins with non stick spray.  Put a circle in each and then quickly pressed them into the cup.  If the dough gets warm, put the entire thing into the fridge for a bit to cool and then take it back out and mould them.  Slightly moisten fingers too, that can help you not stick to the dough.

They don't have to be perfect.

Bake them at the temperature the package says and approximately the time as well, keeping a watchful eye on them.  They will puff up.  This of course made me think this was going to be a disaster, but do not panic, all will be well later.  When the edges of the cookie cup are browned, it's time to take them out.

In oven action shot. That was tricky. (And hot.)

Once you take them out of the oven, leave them in the muffin tin to cool.  That's when they will collapse and turn into a cup shape.  (Yea!)  You can't remove them right away or they will be too soft and fall apart.  After they are cooled, they will harden and then you can pop them out easily.



See, they turned out just fine. (If they hadn't,
you never would have heard of them.)


The friend who lent me the teapots also tossed in some silver serving trays amongst other tea time items.  Everything she had was formal and perfect for the occasion.  I arranged a dozen of the cookie cups on it.  (And now I want my own silver tray.  Where can I get one like this?)

So regal.

With a small spoon, I put a dollop of vanilla pudding in each sugar cookie cup.  Again, if you have the time and desire, feel free to make pudding or custard from scratch.  (I really wanted to, but just had too much to do this time around.)

Crunchy and creamy done. What's next?

I envisioned each tartlette with four quadrants.  I quartered strawberries, wedged up some kiwi, picked out large raspberries and used pairs of blueberries because they were small.  Into each tart artistically went some of each fruit to create edible mosaics.

Just like in the pastry shops. (And no one has
to know I cheated a bit by not making it
all from scratch. Shhh.)

This was my dining room as I was preparing for the food to arrive.  We had two-tiered cake stands, teapots, a turn table with various milk glass containers and my Nana's sugar bowl with different types of sugars inside (raw, cubes, German rock), milk, clotted cream (a must for the scones!) and jams.  This would make easy access for everyone with just a quick spin.

I also borrowed a white table cloth (that was my friend's grandmothers!), ironed that and cloth napkins.  In recent weeks I have had so much fun purchasing teacups for this occasion on ebay.  All Royal Albert, because I decided I liked those best.  All different, because I thought that would be fun!  Like an art collection.  With each cup I had a demitasse spoon.  Some were antiques with engraved city names in the bowls.  I only have a few so far, but will be working on that over time.

Setting things up. Not fully organized yet.

The ladies began to show up around 3:00 pm and each brought something delicious.  Here was the menu: cucumber sandwiches, curry chicken salad on mini rye, warm scones, melting moments orange-flavored short bread cookies dipped in chocolate, almond creamcheese blossoms, blueberry muffins, mini quiches, fruit tarts and some packaged tea cookies.  It was definitely more than we all could finish off, (enough for about a dozen people!) but we certainly gave it our best effort by snacking away for more than two hours while drinking authentically British PG Tips tea.  (One of my friends said she never liked tea, but she loved this tea.  I think the deciding factor, besides that it was quality team, was that I brew it slightly strong.  So the tea really had some body and flavor to it.)

A sampling of the table.

I highly recommend that every woman throw a tea party for her friends.  It's such a femenine and delightful way to spend the afternoon.  I actually researched the proper way to hold a teacup - which is to have two fingers on the handle, never inside the loop.  I read about how to stir sugar into the tea with your spoon - never touch the bottom and make clinking noises!  Also, I saw pictures on where to put the napkins, the silverware, the teacups.  You can even turn on the classical music channel on cable if you don't have any instrumental CDs.  Every bit of planning afternoon tea is about creating the right ambience and trying to be as true to its British roots as possible.  There is so much to learn from the experts.  You'll have a blast getting educated!

The most enjoyable part about the afternoon was that it was a great way for all us girls to get to know each other a bit better with lively storytelling and big laughs over several pots of steamy, comforting tea.  (In fabulous teacups, mind you.  That never hurts.)  Since not everyone could make it this time, and there are tons of other recipes I'd like to try, I'll be doing this again in the future.  I'm also extending the offer that if anyone wants me to help them plan a tea at their house for their friends, I'm more than happy work out details and ideas with them.  It's not nearly as hard as you think.  What you don't own you can always borrow, everyone who attends will chip in and bring something scrumptious to share, and friends will help you set up and clean up.  The most important thing you have to do... is open your home.

Nurturing my inner... watch me

Thanks to the rain holding out yesterday, I ran 4 miles nearly without stopping at all.  (Thus why I'm so MIA lately.  I'm on the move!)  This was a milestone for this year so far.  In fact, last time I ran 4 consecutive miles was in running class last year, same time.  My time on it wasn't too bad.  There were a few hills.  That will always slow you down, take my word for it - hills are evil.  (Even though they help build your endurance, you (meaning me) pretty much complain your (my) way up them every time.  "Stupid... ridiculous... who put these darn things here... left lung collapsed....  gasp... miserable.... what the???... not even halfway through???.... arrrgggg!!!!")

I do appreciate having my trusty Timex 1440 watch with me.  I've had it for, gosh, five years now.  Cost me $15.00 at Target.  It's a basic watch.  Has a stop watch feature, does something with laps I've never figured out and has Indiglo.  (Ooooh.)  Not that I run in the dark.  Well, except in running class pre daylight savings time change.  My Timex and me, we've spent lots of hours and miles together.  Good times.  (Pause to reflect fondly. Beep.  Two seconds.)  Moving on.




Simple, yet effective.


While my Timex has been a dear friend and faithful running companion to me, I think it's time to upgrade!  Good is good, but better can be, well, better!  Now that I'm back to running more, I want more from my watch.  (So demanding.)  Something my trusty little Timex cannot give me: GPS.  Oh yes!  A watch that picks up a satelite signal and can tell me distance, pace, time AND calories is where it's at.  (I know I ended my sentence with a preposition and I'm not changing it.)  Hello Garmin 210 - I think I love you!

Let me tell you how much research I've done on this - um, a ton.  I've read reviews on running websites, I've read reviews on commercial websites, I've asked my friends with running watches, I've asked my friends with specifically Garmin running watches.  And after all that, I think I've settled on the 210.  Why you ask?  (Just pretend to care, okay?)  Because it gives me just enough technology to be helpful and not too much that I won't use it.  Plus, it's not as big as a house like some GPS trainers are.  The 100 series was missing the vital "current pace" feature I refuse to live without, so that wouldn't do.  The 300 series was the size of a Mini Cooper.  And the 400 series tried to woo me with its fancy touch bezel, but no no, I would not be swayed.  I... am practical!  (With an occasional bent for a "why the heck not" moment.  Yes you're now thinking - she's so edgy.)



Just enough features to make it super
duper cool and amazingly fantastic!!!!


Now to stealthily transition to food.  Which, after a 4 mile run, I don't have to feel guilty about.  I figured, well, I had an ordinary watch and I wanted an extraordinary watch, so how about instead of french toast, I make an extraordinary french toast.  (If you dig deep, there is logic to be had here.)

Stuffed French Toast

4 slices of challah bread (From Whole Foods is wonderful!)
2 heaping tbsp whipped cream cheese
2 tsps sour cream
2 tsps sugar (or more or less to your sweet tooth liking)
Couple drops of vanilla extract
1 beaten egg

Any time I see the advertisements for stuffed french toast, all I can think of is: "That must be 1,500 - 2,000 calories."  I knew if I made it at home, I could control some of that and not make one meal my entire day's (or more) caloric intake.  (A sure fire way to put a dent in obesity is to be mindful and make it at home.)  So I started with some fresh fruit: strawberries.

Ripe, red berries.

You can use whatever looks good that day.  And with the farmers markets starting to open, boy, are you gonna be lucky soon.  Just make sure the berries are sweet or the final product can end up tasting bland.  (You could add a little sugar to the berries if you were so moved to sweeten them directly as well.)  I chopped them into small pieces.

About the size of a bean.

I had whipped cream cheese at home at the time, but you can use regular.

There's that lactose I can't seem to stay away
from... again.

Into the bowl went the cream cheese, sugar, sour cream and vanilla.  The sour cream helped to thin out the cream cheese a bit, but I also think it added a cheesecake like zing to it.

Am I making cheesecake? Almost.

I mixed it up well with a spoon until it was velvety.

Do we ever run out of descriptive terms?
Creamy, silky, smooth... guess not.

Growing up in New England, challah can be found at the many Jewish bakeries around and really pretty much any bakery.  Here in Virginia I thought, oh crumb, where am I gonna find it.  Enter Whole Foods.  I had actually bought it for Easter dinner and it was delicious just with butter, but today it was in for a job change.



Buttery, soft bread. So good even plain.


I took four slices and spread some of the cream cheese mixture on each of them.  Note: It's important that you make sure you put this on the correct sides so that the asymetrical bread will come together in matched fashion.

You are noticing that I did one the wrong way.
Yup. Perhaps I should rename my blog to:
Cooking with a sometimes moron.

Well, at least I'm honest about my flubs.  (Makes you feel slightly more competent, doesn't it.  It's okay to admit it.)  Next you'll want to add the fruit on top of one side of each pair using your Duluth souvenir spoon.  (Because of course, everyone has a Duluth engraved spoon from the early 1900s in their home.  I've never even been to Duluth.  Where the heck is Duluth?)

Don't be scant about it, but you also don't
want it falling out the sides.

Take your non fruit slice of bread and place it on your fruit slice.  The cream cheese mixture is like sweet glue.  Try to seal the edges as best you can to keep everything stuffed inside where it belongs.  Then into the egg wash it goes, quickly.

Bath time!

It would be good as is, but I wanted to add a little something extra.  So I mixed a few tbsps of cornflake crumbs with 1 tbsp of sugar to make a crispy coating.  (You can omit this step if you want.)

You can crush up cornflakes instead or
Frosted Flakes if you're crazy and have
them around.

A light dip into the crumbs on each side.



The crumbs will stick super well because of
the egg.

 
Into a pan on medium heat until toasted on both sides.  Like any regular French toast.  The cream cheese gets all melty, so flip carefully and don't lose a side that might slide.

And I've tried to hide that the top one is the
mismatched wrongly cream-cheesed sided one.
What an embarrassment.

Just a couple/few minutes on each side and you are ready to plate. One per person.  And you're probably super hungry at this point.  Your options are 1.) eat as is, 2.) add powdered sugar on top or 3.) add a little maple syrup.  I even tossed around the idea of warming up some of my home made strawberry jam to put on top.  See what I mean - extraordinary is better!

So good, it makes me wanna challah! (Okay,
so that works better as a spoken joke.)

Don't get me wrong, I like plain French toast.  It's reliable.  Predictable. Trustworthy.  Just like my old Timex 1440.  But there comes a day when I want a little somethin' more.  Now that I've had my stuffed French toast, it's time to order my satelite finding, current pace keeping Garmin 210 running watch!  And that means I'll be running even more, so hey, then I can eat more, right?  (Nooooooo.  Say it again with me, nooooooo.)

Nurturing my inner... this little piggie

I can't remember where I first saw these, but I do remember they were a little pricey for a candy bar.  So it was to my great joy when I found them at a discount at a random store.  Hagensborg Truffle Pig.

Very cute, and ridiculously happy, comic pig.

I chose the dark chocolate hazelnut one this time because of my love for both ingredients.  But they do come in milk chocolate flavors as well.

Three little chocolate pigs.

Resisting the urge to devour the entire thing in three bites, I separated one pig from the rest and decided that was enough for one seating.  There is the inside for you.  (After this shot, I quickly wrapped up pig 2 & 3 and put them away!)

Texture was like soft fudge or ganache.

If you think it was easy to stop at just one chocolate piggie portion, well, it wasn't.  But I decided since we are what we eat, I didn't need to be any more of a piglet than I already was.  It's a good thing these aren't sold for 75¢ like other well known chocolate treats or the other little piggie (me!) would be in serious trouble.  *Oink.*

Nurturing my inner... bake and bolt

A full time job, housework, exercise, cooking.  Where does the day go?  So it's nice when you can whip up a little quick casserole, put it in the oven and walk away.  Nothing fancy, but certainly filling.  Then you can move on to doing other things.

Broccoli Cheese Bake

2 broccoli crowns, cleaned, steamed for 10 minutes
1/2 cup milk
1/2 cup cream
1 tbsp butter
1 tbsp flour
1/2 tsp salt
1 1/3 cup shredded cheddar cheese
1 tbsp cornflake crumbs

I decided to steam the broccoli in a pot today, but I also like to use my countertop steamer.  Whichever way you do it, you just want to make sure it's not overcooked and squishy.

So green and fresh.

Then to make the quick cheese sauce.  First, the roux.  Equal parts flour and butter.  Lightly cook to take the raw flavor off the flour.  About a minute or two.

Thickening agents.

I used ready to go shredded cheese.  Remember, this was meant to be fast and easy.  (We're all in a hurry, right?)

Mmm, a great match for broccoli.

Add the milk and cream to the roux, toss in the salt and cheese.  If the sauce gets a little too thick for you after whisking for a while, you can always thin it out with a few tablespoons of water.

Cheese sauce isn't hard to make. You should
do it more often.

Whisk until creamy, velvety smooth.  No lumps.  (Mmm, makes me think of fondue.  I need some dipping bread or apple slices!)

Delicious. Plain and simple.

Now to build up the layers.  I used Trader Joe's frozen jasmine rice for the base.  When you're on the go in the warm weather, you may, like me, prefer your rice to be ready in three speedy minutes and announced with a familiar and comforting *ding*.



A bed on which broccoli can lay.


On top of the rice, I layered up the broccoli all pretty like.  In a giant floral pattern.  Just because you're moving fast doesn't mean ya gotta be sloppy!

Layer number two.

Spoon the cheese sauce over the top of the broccoli.  Oh yeah, now it's gettin' real good.

Just like hot fudge sauce on top of a broccoli
sundae. (Wait. That didn't come out right.)

And all good casseroles need a crunchy topping to finish them off.  So I sprinkled a bit of cornflake crumbs on top.  Just enough to add another texture element to the dish.

Need a little crisp to complete.

Into a 400 degree oven for 15 minutes.  It doesn't take long because all the ingredients are already cooked and warm.

Baked and beautiful.

A hearty-sized scoop that is an amalgamation of some of each of the layers is a good start.  A little of everything in each bite.  And a new way to enjoy your broccoli.

Yum yum.

Another variation would be to add some cooked, cubed chicken.  Protein always welcome.  That wouldn't take too long to cook up and add in either!  Quick can be tasty and doesn't have to come in a frozen block or paper bag from a drive through.  You can use fresh ingredients, creatively, and.... never mind, I gotta get going.

Nurturing my inner... royal wedding of a lifetime

Every little girl wants to be a princess sometime in her youth.  I guess the appeal is pretty dresses, sparkly jewelry, a fancy palace and oh yes, a dashing prince!  Well, we know that most of that is just a fairy story for 99% of the world's population, but I suppose the real desire every woman has is to feel special and adored.  So how could I possibly miss the real life princess moment of the Royal Wedding of Prince William and Catherine?  (I kind of chuckle that they love referring to Kate as a "commoner."  I mean, really now.  What year is it?  1670?)

I got up at 6:00 am, just in time to see the wedding part.  Live.  After all, it was history!  I watched the nuptuals of Prince Charles and Diana when I was a kid, so I wanted to recreate a little of that youthful magic.  To be excited at the splendor of the special occasion taking place in a foreign land.  Just like in the books my parents read to me.  (Plus, it wasn't my tax money that paid for the opulence.)  As a nod to the British, I was tempted to use long As all day, like caaan't and shaaan't, but figured my friends might really think me mad if I did.  So I resorted to the self-satisfactory spelling of words like, "colour, humour, favourite.")

Tell you what, a high def TV made me feel like I was seated in the church amongst the Royal family.  What a view.  Kate's dress was gorgeous!  She is a natural beauty.  And William is shy and ruggedly attractive.  For blogging purposes, I took a few pictures with my camera.

How nice to have Prince Harry and Pippa, the lovely couple's siblings, to be there beside them.  It's so sweet to have a brother or sister who is always there to support you.

Brothers & Sisters. (And lots of hats! The
British really do love their outrageous head gear.)

One day I simply have to make it to Westminster Abbey.  It truly is an architectural thing to behold.  (Can I get married there one day?  I know, I know, first find the groom, then worry about the location.  A small, yet elusive, technicality for this commoner thus far.)  Here's an interesting little bit of trivia: I made a keen observation that the Queen does not sing their national anthem, "God Save the Queen."  Hmmm.  I saw the role as more of an institution than an individual, but it seems she takes it quite literally.

Aerial view. Wow, the flying buttresses. How
does that thing remain standing? A marvel.

Will & Kate looked happy, seem like responsible people who genuinely care for one another, and I hope we Yanks wish them well.  There's certainly no jealousy toward the Duchess of Cambridge from this stateside pilgrim.  (Would you really want to have to deal with all that daily hoopla, the pressure of the Queen's involvement and being watched by everyone every second?  Not me!  Hello anonymity - I love thee so.)

Sweet smiles from the newlyweds. They
really are a handsome couple.

Who wouldn't want to drive off in a horse and carriage though!  Just like Cinderella.  (I know a few four year olds who desperately would love the chance after the glimpses of princess life they saw while at Disney World.)

Right out of a storybook.

Seeing as I like to live it up and maintain a "When in Rome" general attitude when it comes to all cultures, I made PG Tips tea and drank it out of my Royal Albert teacup while watching the ceremony.  (The cup and saucer was a gift from our CT neighbors to my mother for looking after their house when they were on vacation some years back and mom passed it on to me.  Yea!)  There is something so delightful about drinking good British tea out of an authentic British teacup.  So delicate and refined.  The utmost in civilized class.  Everyone should own at least two, so they can have a friend over for tea.  Best to have some homemade scones or biscuits with it.

Green Park pattern. I love the colors and the
delicate floral design with gold accents.
Makes me want to hop on a plane for London.

Now I'm on the hunt for a few more teacups, different patterns of course, and a proper teapot.  I enjoyed watching the royal wedding and am glad I got up early to see history being made as it was actually happening that moment.  After all, how often do we get the opportunity?  Once every 30 years?  I couldn't miss it.

So, I may never get to be a real princess, it's true, but if I ever am fortunate enough to get married, I know I can at least be one for a day.  Just like Kate.  I hope all my married girlfriends had the chance to feel that way on their special days.

Nurturing my inner... blowing bubbles

Inside, I'm really 10.  So this next fun item ending up in my shopping basket shouldn't surprise you one bit.  Vanilla milk straws.  To flavor your boring, regular, cow-flavored milk, of course!  (My childhood is looking more and more like the dark ages as I discover all the super fun stuff the youngsters of today have.  So jealous!)

Why just have ordinary milk? The cow on the
package seems quite happy with this
invention.

I was going to originally use these with rice milk (seeing as I'm no less lactose intolerant than I was the day before I bought these) but I had leftover 2% milk from making mashed potatoes, so I decided to try it on the real thing.  (Oh, this may not go well for me, all things considered.  I'm taking one for the team!)

Now for the science portion of our program: I have to take you on an in depth look at the engineering of the straw.  What they do is take an ordinary wide straw, pack it with flavor beads (in this case vanilla, but they also come in strawberry and chocolate at Wegmans) and then melt the seam together on the top and bottom.  But there is room for air (and later milk) to get through.  (Wouldn't be much of a straw without that concept, right?)

I don't really have to be 10 to see how cool
that is. Neato bandito!

Into a cup of milk it went and up came my first mouthful of lightly sweet, vanilla-tinged moo juice.  (Though I will tell you, it takes a bit of effort.  Unlike the ease of a normal straw.  You gotta earn this.)

Lots of vanilla beads when you first start off.

And acting in typical pre-teen fashion, I felt the need to blow bubbles.  (Why hold back at this point.)  In a short while, the beads melt and slowly disappear.  (Whoa, oh oh, it's magic!)  In this case, blowing bubbles also has the practical purpose of sending milk from inside the straw that got flavored back into the glass to help flavor the rest.

Life can't be all serious grown up stuff.
Make time to play!

Of course, now you have to go out and try them for yourself.  (Yes, my writing is that effective, I'm sure of it.)  If it makes you feel better, those of you with children can even use them as an excuse while making your purchase.  (Wimps!)  Just buy enough to share because I have a feeling that as soon as anyone under three feet tall sees them, they'll be gone in an instant.

Ut oh.  I think the intolerance of the lactose may be upon us.  (Wo)Man down!

Nurturing my inner... when canned and fresh collide

The other day I was hungry, but not that hungry.  It was around 2:00 pm and I hadn't had lunch, but it was too early for dinner.  I was working, so I didn't have a lot of time to putz around the kitchen.  A snack wasn't going to be enough, so I needed to make something that felt hearty, but wasn't a belly buster.  I came up with a side salad, great for future picnics, that would tide me over until dinner.

Chickpea Salad

1 can of chickpeas, drained
1/2 block of feta, cubed
1 roasted red pepper, diced
10 leaves of fresh basil, torn into pieces
1/2 English (or hot house) cucumber, partially peeled, diced
2 tbsps olive oil
2 tsps champagne vinegar
1/8 tsp dried oregano
Dash of salt
Sprinkle of pepper

I like simple.  Especially when I'm busy and working.  I don't have to compromise on great flavor just because I'm in a rush though.  This is proof.  (It really is a whole attitude change you have to take on that stops you from equating fast with prepackaged or bland.  Rid yourself of that misleading media-blasted conception and your false need to rely on frozen or prepackaged foods!)

Too late to buy dried beans and soak them.
Nothing wrong with using canned beans.

Canned beans make it so easy.  Already prepared and ready to go.  A quick drain and rinse and you'll have saved hours of soaking dried bean prep.  (Who has time to think that much ahead?  My ideas usually come too short on time to think about soaking beans overnight.)

Seconds compared to hours.

And now to add some fresh and flavorful elements.  As much as I love beans, and find them to be hearty, they don't really stand on their own as a solo act.  They need a little umph.  A bit of pizazz.  Beans are a desperately social food in dire need of good companions.

You can't ever go wrong with adding
ingredients that are the colors of the
Italian flag.

First up, something red.  I considered sun dried tomatoes, but then thought roasted red peppers would be just a little more mellow, yet not anywhere near bland.  You can buy them ready to go in a jar, packed in oil, or at most olive bars these days.  Makes for quick work when you don't have to roast them yourself.

One day I will roast peppers myself. Today
was unfortunately not that day.

Then fresh green to add an herbaceous, minerally element.  You can take virtually any dish you prepare and when you add some green herbs, suddenly, it tastes freshly picked.  An easy trick to make your ordinary meals gourmet.

Already the makings of substantialness.
(And high class!)

Salads need dressing, of course, but I didn't want something to drown it.  I already had enough tasty flavors to keep in tact.  I made a simple dressing with good olive oil and for a slight twist, champagne vinegar.

The vinegar adds a tart bite that works to
complement the other sweet and creamy
elements. Creating balance.

And for the white, I cubed up the feta and tossed that in last, so I wouldn't break it up too much.  (I like to spot the pieces of cheese.)  Gentle mix.  But something was still missing.  Hmmm...  Like what?

I actually thought I was done at this point,
but then got more inspiration. It happens.

One thing you should have learned from me by now, is that I feel that cooking is like art.  Sometimes you think your masterpiece is perfect, but then some additional inspiration pops up and that becomes the final touch you didn't even know you were looking for.  Then you can sit back and say to yourself, "Yeah, now it's complete!"  I don't want to hide that process from you by making everything seem perfectly planned and plotted out from the beginning.  Sometimes plans change.  You have to flexible!  After I thought I was all done, it came to me that cucumbers would be really great.  So I added them in.

Now that's really the last thing that was
needed to complete the salad.

Don't mess with your muse.  I don't mess with mine.  If one more ingredient needs to be added to really finish off a dish, then so be it.  I'm not going to balk at brilliance based on some preconceived plan I had.  My mantra when cooking is, "Go with the flow."  (Thing to note: If put into the fridge for a couple hours to marinate the flavors, it will be even better than when you first make it.)

Yeah, I feel complete now.

This salad would travel really well and be picnic perfect.  Grilled meats and sandwiches often need a lighter, vegetable partner to freshen them up.  Keeping you cool (as a cucumber) in that oppressive summer heat that's right around the corner.  You may not be too concerned about that on a day like today when it was overcast, drizzly and only 70 degrees, but you'll be thinking about overheating soon enough. Good thing for you, you're now prepared for that inevitable moment.