I have a confession to make. I have deliberately started this baby countdown with no real intention of finishing it. I was beyond certain that the baby will come quicker than my list of recipes will dry out.
Well guess what? Tonight I am posting the last recipe on the list, bending to reach the keyboard over an overgrown watermelon.
This last week of waiting for baby has taken its toll on our small family. My little girl wonders daily when her baby sister will be coming home and my baby boy, not yet two years of age, started fathering random stuffed animals, putting them to bed and covering them with stolen kitchen towels.
The effects on the adults around here is a little less adorable. My computer wiz, IT project manager of a husband had a hard time remembering his computer’s password this morning. Not a surprising event if you take in account his earlier confusion as to which toothbrush was actually his, regardless of the fact that they are color coded.
I, for once, have lost my decision making capacity to the degree of needing close assistance deciding what I want inside my sandwich. Coming to think of it, sandwiches and salads are all that sustains us these days. I am in no mood to cook (or eat) anything elaborate and the husband is working around the clock to tie up loose ends before the baby comes (he will be harassed daily on the phone with work related questions anyway, but I saw no point in pointing that out).
This cucumber salad has accompanied my frazzled family and it’s random sandwiches for the past few days. It is good. You should make it.
A note about Tahini: Since Tahini is a natural product, it is perfectly normal for the oil to travel to the surface while the solids sink to the bottom. If your tahini has separated, shake or mix the contents of the jar together well before using it or if the solids have stubbornly bunched up at the bottom, the easiest way I found to have a harmonious, even textured Tahini is to transfer the contents of the jar into a larger container and use my blender stick (get one!) to whisk it all together.
Cucumber salad in Tahini sauce
3/4 Tahini (sesame paste, NOT sweetened sesame butter).
1/4 cup cold water
1/4 cup lemon juice
1 tsp minced garlic
1 tsp salt
1 large English cucumber or 4-5 mini cucumbers, with the peel
a handful of fresh chopped parsley
1. In a bowl or a food processor, mix everything except cucumbers and parsley until a nice, thick paste forms.
2. Wash and dice the cucumber into small cubes.
3. Combine cucumbers, parsley and tahini sauce and mix well. If the mixture seems too thick, add a spoon or two of cold water but keep in mind that the cucumbers will render their juices into the mixture after a few hours in the fridge, so don’t over thin it.
4. Keep in the fridge for a few hours then taste and correct the seasoning to your liking.