Hello, dear ones! After nearly two weeks of rain I am oh-so-happily writing to you as glorious sunshine streams in my room. Windows have been flung open and all I can hear is the wind in the trees, the stream gurgling, and birds singing like mad. Amazing.
It’s been a good week in spite of all the dark, grey days. I stocked up on all sorts of fabulous books and movies at the library, planned a trip to the Scottish Highland Games this weekend, and every day I got to come home to these cheery daisies blooming merrily outside my door.
My spearmint plant is growing tall and strong, and I’ve loved brewing fresh, minty tea with the leaves.
Sunshine glowing through the bushes on the creek bank delighted me no end this evening!
After a a lovely sunset amble down my road, I had a little picnic with tuna and fresh dill sandwiches on dark rye bread from the Russian deli…
…and wonderfully chewy Flourless Peanut Butter Cookies. I got the recipe from Tia–an amazing baker at Buttercream Barbie–and I’ve made them twice in the last month because they’re just so yummy! This time around I halved the sugar and they’re still marvelous.
What is one thing you’re looking forward to doing this weekend? I’m so excited about the Scottish festival on Saturday. Nothing like bangers and onions, Celtic music, and beefy lads in skirts throwing logs around to brighten my day. 🙂
Krista’s Tuna On Rye
1 can albacore tuna, drained
1/4 cup fresh dill, chopped
2 Tbsp mayonnaise
2 slices dark rye bread
2 tsp grainy Dijon mustard
- In small bowl mix tuna, dill and mayonnaise until well blended.
- Spread bread with Dijon mustard and top with tuna mixture. Sprinkle with fresh dill and serve.
Tia’s Flourless Peanut Butter Cookies
Makes 24 | adapted from Bon Appétit Sept 1999
1 cup peanut butter
1 cup golden brown sugar
1 large egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees F.
- Mix all ingredients in medium bowl.
- Using moistened hands, form generous 1 tablespoon dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.
- Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes.
- Cool on sheets 5 minutes. Transfer to racks; cool completely.