It’s Nelson back at the keyboard today. Although it’s not spring yet, the weather yesterday was fooling us into thinking it was. So Spring cleaning was on the mind. Don’t get me wrong… the thought of being outdoors enjoying the great weather is a lot more appealing than cleaning, but things need to get done. It’s a lot nicer to organize, clean and purge with all the windows open and the sun shining in.
Liz and I were totally on the same page… we talked about a few items in storage and immediately decided what to donate and what to toss. C’mon… admit it… it feels good to gain space at home, doesn’t it? Besides, where else would you put all the new stuff you’ll want to buy? 😉
Storage clean, organized and emptier–check! Fish tank cleaned and ready for some new residents–check! New fan and light installed in the big guy’s room,–check! Laundry room overhauled–check! Oh and Michael tuned our bikes so we’re ready to start doing some cycling. Wow, it feels good to have accomplished so much!
With a good night’s sleep after such a busy day of cleaning, I had food on the mind… I know, you’re probably wondering, “don’t you always have food on the mind?”. Well yes I do, but since that wasn’t a priority yesterday, it’s top of mind for me today. The weather also inspires ideas for different foods. Today I’ll be making some souvlaki-style chicken on a pita… and what goes well on chicken and pita? Tzatziki! Everyone at home loves a good tzatziki. You can buy some really nice Tzatziki at the store, but there’s something extra nice about a home-made version. The recipe we’re sharing with you is fresh, lemony, garlic-y, and so delicious on grilled meat! It’s also a great dip for chips, toasted pita, vegetables and more.
Wether you’re enjoying some beautiful weather outside or busy getting the house back in shape after the winter, make it a great day and always eat well friends!
- 2 cups Greek yogurt
- ½ english cucumber, (not peeled) grated
- 2 cloves of garlic, finely minced
- 1 Tbs extra virgin olive oil
- 1 Tbs freshly squeezed lemon juice
- 1 tsp lemon zest
- 1½ Tbs fresh dill, minced
- ½ tsp salt (for the cucumber)
- 1½ tsp salt
- ½ tsp freshly ground black pepper
- Grate the cucumber into a small bowl.
- Add ½ tsp salt, mix and set aside for 20 minutes.
- Pour the cucumber mixture into a cheese cloth (over the sink) and squeeze to drain out excess liquid.
- Pour the drained cucumber into a medium bowl.
- Add remaining ingredients into the bowl.
- Whisk or stir with a spoon until well combined.
- Refrigerate for at least 2 hours or over night.
- Enjoy with grilled meats or as a dip with bread or pita bread!
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