How to Dill
Sorry—it’s 6:15. An obscure Mandy Moore movie reference just feels good right now.
Speaking of “right now”—how is it almost July?!? When did that happen? This summer is going by in a flash.
We spent the weekend relaxing. We took Lila on a hike:
…went over to our friends’ house for dinner, cleaned the house a bit…regular stuff. I read once that time goes by more quickly if you’re going routine things, and that it seems to “slow” if you’re doing things that are new or unusual.
Maybe we need to work on doing some new stuff this week so that the summer doesn’t feel like it’s slipping away.
Then again, the routine is nice too.
It’s actually good that we had an easy weekend, because this week is going to be rather busy—we’re moving offices up at school, we have out-of-town visitors coming in, plus—the fourth!
Last night for dinner, we did something else that has become pretty routine—grilling. Ryan grilled grass-fed beef burgers, and I made this tasty side-dish to go along. I was just kind of making it up on the fly, but it was really tasty.
Creamy Dill Green Bean and Potato Salad
1 lb. small potatoes (like new potatoes or little blues—I used little yellow potatoes)
2 cups green beans, trimmed
2 tbsp. olive oil, separated
1 tsp. garlic salt, separated
3 tbsp. lemon juice, separated
1/4 cup greek yogurt
1 tbsp. fresh dill, chopped
Set oven at 375.
Toss potatoes and green beans each with 1 tbsp. olive oil and 1/2 tsp. garlic salt. To the potatoes, also add 1 tbsp. lemon juice.
On separate baking sheets, bake the veggies. The green beans should take 10-15 minutes; the potatoes should take 15-20 minutes. Check them frequently to make sure they don’t burn.
Once roasted, allow beans and potatoes to cool. In a small bowl, combine yogurt, remaining lemon juice, and dill.
Once cooled, combine beans, potatoes, and dressing. Mix well to coat all of the veggies. Serve chilled or at room temperature.
We loved this. Lila turned up her nose at it, but, sadly, that isn’t unusual these days.