Wednesday, June 25, 2008
The move and going greek
There is reason why there has been no updates in awhile and how I've teetered off the blogging circle. That reason is that I've moved!!!!!
Good-bye Texas, Hello North Carolina!
It took 2 long days and about a week of searching to find an apt, and settle in. Of course I've blown off some of the unpacking. And I don't have a dresser so that has made some clutter, but other than that the transition has been good.
I have a kitchen with a 2 ft stove. No dishwasher or disposal, but I don't mind. Do need to get toaster because I miss toast.
I cook almost every night and and I have fresh seafood and produce around. There is farm stands all around. Plus, there is a trader joe's in Virginia. It is a slight drive, but every few months I don't mind going.
Oh and I will be starting my own garden. I'm so excited and hopefully no one will steal my tomatoes like last year and if you have any tips, I'm all ears.
To celebrate the move and the fact that is officially summer. I will leave you with a great yogurt sauce. I love it! I think it would be great with lamb meatballs or chicken kebabs. I paired it with grilled shrimp, which was tasty too. Plus its quick!
Cilantro Garlic Yogurt Sauce
(adapted from epicurious.com)
1 1/2 cups plain 2% Greek-style yogurt
3/4 cup finely chopped cilantro
4 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons finely chopped garlic
3/4 teaspoon cayenne
salt and pepper
Stir together all ingredients with 1 teaspoon salt (or to taste), then chill, covered, at least 30 minutes (for flavors to blend). Bring to room temperature before serving.