It’s been HOT.
Dashboard doesn’t lie.
And, until it cools down, that’s all the narrative I can swing…
Turks use cacIk (pronounced JUH-juk) as a refreshing soup-able side or with additional water and ice and mint as a yogurt drink. I’ve used it also as a salad dressing. And thanks to my Uncle Joe, I had the sweetest garden-fresh cucumbers for this recipe!
- 2 – 2 1/2 cups plain yogurt
- 1/4 tsp salt
- 1 large cucumber, peeled, seeded, and grated
- 1 tbspn olive oil
- 1 garlic clove, crushed
- peel, seed, and grate cucumber; lightly salt and put aside
- mix remaining ingredients in separate bowl
- mix together and chill
- serve with sprig of fresh mint or dill
For thinner cacIk (drink, soup, salad dressing), use a non-strained yogurt. For thicker, use a strained yogurt.
The other day I cut into a lemon to make the lemon-egg sauce used in many Turkish recipes. And this was the cross section – a throw-back to my left ovary in its artificially hyper-stimulated heyday. Follicles are not exactly round and perfect, as one would otherwise think. They’re smooshed together like a bunch of sleeping hamsters, with forms malleable enough to manage the crowded quarters prior to egg retrieval. During an IVF cycle, daily – sometimes twice daily – follicle-stimulating hormone injections will hopefully yield a dozen 15-20mm follicles in each ovary.
This lemon made me laugh (inasmuch as citrus fruit can do such a thing). I’ve been having another writing dry spell. Let’s just call this lemon what it is – a nudge that reminds me to get cracking. I abandoned my blog for summer fun, stacked my #amwriting #kidlit projects with the rest of my unopened mail, and my cooking has been Surf Taco on speed dial.
For anyone who’s ever had a creative dry spell, you know exactly what I mean. At first it doesn’t seem like there’s a problem. Too many other things in the way to even notice. And then, the lazy days of summer start to roll into fall…
In a piece published back in 1858 in the Atlantic Monthly, Oliver Wendell Holmes said it beyond-compare beautifully, that “to reach the port of heaven, we must sail sometimes with the wind, and sometimes against it, – but we must sail, and not drift, nor lie at anchor.”
So for all those, like me, who have been lying at anchor, start slicing open your lemons, remind yourself of the follicles of potential waiting to be extracted, and go make a mess in your kitchen…perhaps by simply starting with the sauce.
Good night, Cecily.
- 2 egg yolks
- juice from 1 lemon
- 1 tbspn of water
- 1/2 cup chopped fresh parsley
- separate egg yolks from the whites
- whisk the yolks with lemon juice
- add water, whisk
- add parsley, whisk