I once read a sort of silly piece of advice (since it was referring to snow sports, that made it silly… not the actual message) that a peak life is best lived off-peak, or something like that. When you think about it, a lot of ideas come to mind… traveling in shoulder seasons versus high, a job with flexible hours (if not close to home) allowing you to commute during an off-time and avoid hours of the day being spent in your car, going out to dinner or brunch earlier (or later) to avoid long waits… basically going against the grain a bit and asking why? Why do we have to celebrate holidays on “the day”and be forced into a prix fixe menu we don’t want just because?
The with questioning is it never ends…and it starts making you question everything and suddenly you find yourself in a life as we know it has changed forever panic but then that panic turns into freedom.
IT’S FRIDAY friends and that means this girl is in a no matter what happens today, life is good mood, one I wish I could encourage more often.
Though something that perked me up this week was this recipe for Tzatziki. It was always one of those thing I was intimidated by What do you mean I can’t just dump whole fat yogurt in a bowl and be done with it? There’s draining and waiting involved? Turns out there’s supposed to be but it’s not necessary. I made a half batch in case it was awful but it was most certainly not. Tonight I’m making the second half to go on anything I see fit. The first night it was a lamb and eggplant stew. Go on, cut corners and make it. It’s so worth it.
Easy Tzatziki Sauce
Adapted from David Lebovitz
Makes 1 cup
You will need:
- 1/2 cucumber, peeled and diced into small pieces
- pinch of kosher salt
- 2 cloves garlic, peeled and minced
- 1 cup full fat yogurt (instead of straining it I just strained the whey (liquid that collects on top) back into the yogurt
- handful fresh dill, chopped
- 1/2 tablespoon olive oil
Toss cucumber, yogurt, garlic and dill into a bowl and mix (adjusting amounts as necessary). Season with salt and drizzle with olive oil (mixing in before service). Enjoy right away or wait until the next day when the consistency is much more authentic.