Hot Summer Cold Dinner

I don't know about where you are but where I am it's lethally hot, literally between May and June we already have exceeded our annual average number of 100 degree days (average is 12) by 3 days and it's not even officially summer yet! What is a girl to do? Well aside from barricading myself in my house, shutting the blinds and cranking the AC I have to find ways to make due. Part of 'making due' includes trying to keep the stove turned on as little as possible so I've been making a lot more salads and no-cook meals.


Cool as a Cucumber Tuna Salad

2 Large Cucumbers, Peeled and Sliced into half-moons
1 Fennel Bulb, sliced thinly
3 5-oz cans Tuna packed in olive oil, drained and flaked
2 Tbsp White-truffle Dijon Mustard (or Dijon would substitute fine)
2 Tbsp Champagne Vinegar
2 Tbsp Olive Oil
2 Tsp Poppy Seeds
Salt & Pepper to taste

1. Place veggies and tuna in a large bowl together.
2. Whisk mustard, vinegar, olive oil, poppy seeds and salt/pepper together.
3. Pour over tuna and veggies, mix well, serve!







Someone I have yet to introduce, the newest member of my family, Sam. He joined the family the day before Easter and has been finding his place in the house quite easily.



He's certainly enjoying himself (nagging my dad). His brother Jack has adjusted quite well to him (thank goodness) too. Now if I could just get him to quit using his loud-high-pitched puppy bark...that'd be a trick!