I have a nice bit of dill coming on out on the herb bench so I took some and made a nice potato salad. It won’t be long before it starts going to seed or some critter starts munching on it so I’ll be looking at some more dill recipes. Dill buttered fish sounds good! Dill butter!I think I cut the potatoes to big and the eggs too small but I do have plenty of dill. For some reason I followed the recipe directions and boiled the potatoes whole instead of cutting them up first and then boiling them. There may be a good reason for the former method over the latter but I don’t see it. Leaching out the nutrients, maybe?
We had gyros yesterday using store bought pita loaves and they just weren’t that good. I’m guessing the turnover on flat breads isn’t very high and they were a tad stale. I’ve made pitas before but it’s been a while so I looked up a recipe. The NY Times recipe came up first and it looked to be easy. We didn’t have any whole wheat flour, fresh milled or otherwise, so these are made with plain AP flour. The only thing you need to watch for is getting them too brown. The recipe warns: “The pita should be pale, with only a few brown speckles.” The brown parts are very dry and fragile and crack apart rather than fold. I have a pizza stone in my oven, big enough to do two of these at a time without crowding. A couple of them puffed up like little pillows but most of them just blistered here and there.The loaf is from Alton Brown’s recipe, as is the tzatziki sauce. I make a few alterations in his recipe, adding 1/3 part hamburger and several slices of bacon to the loaf recipe and this time I added fresh chopped dill to the yogurt sauce. I haven’t used lettuce before but I thought it needed a little more green and we had no mint for a garnish.
Our cherry tomatoes are doing great. I’ll have to start freezing or drying some soon. I didn’t make a dent in them with this pasta dish:This is an easy dish and it tastes great but we can’t eat it every day. Unlike the BLTs:Mrs J has named these her all time favorite sammiches. This one is a BELT, it’s topped with an egg.
Our Vitex nearly didn’t survive the winter, it did die back to the root but it is coming back. They are late bloomers and are just now producing something to catch the eye of a hummingbird.This is a Ruby Throated Hummingbird – the gorget really catches the light when the angle is right.The little peppers are coming along, plenty of red ones, a few orange, not seeing any yellow one so far. Of course they all start out green. The dill in the background is pretty with the yellow flowers looking like bursting fireworks. This is the first time we have had luck growing dill. Aphids and caterpillars usually make short work of it. I’ll try to collect the seeds for baking rye bread.
More pork from the batch that we enhanced with a little apple wood smoke. Also on the plate: My famous dill bacon potato salad and a little giardiniera as a salad with a red wine vinaigrette and a sprinkle of Parmesan. We like slaw on our sandwiches. This is from a recent batch using fresh peppers from our garden. I just put up another 5 quarts of peppers that I think will also work in slaw – at least I am hoping they will. They are very good all by themselves.