All of a sudden, there they are.

They have been hiding under the big leaves.

Two different recipes 

Peel and thinly slice cucumbers,

add salt to taste.

Place upturned plate on top of cucumbers and add heavy weight on top  and let stand for an hour.

Pour off liquid.

Add a dollop of sour cream and a small amount of sugar to taste.  

place in refrigerator until serving time.

Serve chilled 

 

These crystal bowls are more than 75 years old.  They belonged to my mother who always served this particular salad in these bowls. 

They are the only treasure I have from my home by the Baltic Sea.

  

This cucumber dish was Mr G 's favorite. 

Peel and slice cucumbers, pour light vinegar and water brine to cover.  Add salt and hot pepper flakes to taste.

Happy weekend to you and yours, 

Gina 

He will never make it!

This little upstart of a Lakota squash.

There he is, only 2 days old.

Little further up on the stalk is a blossom wilting and the newborn, one day old squash. 

There are only a few blossoms in my Squash Patch.  All of the energy of the plant is going into making great big and beautiful Lakota Squash.

This fellow is one of the smallest. 

Those out in the patch are way too big.  I couldn't carry even one into the house.  

 Cucumbers "got away from us".  These are too big to eat and so they will go to the pig farmer down the road.  

My Asters showing off. 

As you might recall, I collected these aster seeds more than forty years ago.  

The Ancestors of my asters were growing through a fence by Lake Maggiore,  Italy.    

Little worms were eating my Salpiglossis, a flower I must have in my garden. 
 After removing all of the old soil, so far, the little beasts have not shown up this year...but they will, they always do. 

The "sky blue"  petunias have the most intoxicating scent.

It is easy gardening when your flowerbeds meet you half way. 

They go all the way around three sides of our house.  

"Madame Butterfly" snapdragons add a burst of color. 

Cosmos are taller than I am (which is not saying much). 

And I'm off to Paris.  

Thank you for reading me and thank you also for sharing with me your time and your creativity. 

Gina 

Two for Two

Cucumber Salads.

One for you and one for me. 

Peel and thinly slice cucumbers,

add salt to taste.

Place heavy weight on top of cucumbers and let stand for an hour.

Pour off liquid.

Add a dollop of sour cream and a small amount of sugar to taste.  

place in refrigerator until serving time.

Serve chilled and in crystal dishes. 

These dishes are more than 75 years old.  They belonged to my mother who always served this particular salad in these dishes. 

They are the only treasure I have from my home by the Baltic Sea.

  

This cucumber dish is Mr G 's favorite. 

Peel and slice cucumbers, pour light vinegar and water brine to cover.  Add salt and hot pepper flakes to taste.

Add onion rings. 
(Wash onion first).


   

Every time I pull an onion from my garden I am reminded of an evening in the South of France.


Have a great week my dear 
Blogging Friends, 

Gina 

FREE. They are Free.

Sitting at the top of our Lane.

A box of cucumbers. 

We can only pickle, preserve and eat so many cucumbers and eat so many cucumber and watercress sandwiches.

Free to anyone who passes by. 
So, if you're in the neighborhood...

Have a great week my dear 

Blogging Friends.

Gina