Another beautiful day at the log home. Today it was nice and sunny when I arrived and clouded over as I was leaving.
R&M were finishing up the section in the entryway.
On the menu today to start the cookout season, I decided on Naked Hamburgers, Dill Pickle Salad, miscellaneous options to ‘dress’ your burger; BLT Burger, Bacon Burger, Double Cheese Burger, or maybe even a Big Mac Wannabe; and Grapes. I did a couple things I’ve never done before. First I bought these pre-shaped Angus Beef hamburgers. Who knew there’s pre-shaped hamburgers?!? Second, I cooked them on cookie sheets like I do my meatballs. I put a little salt, pepper, garlic and onion powder on them and baked them about 15-minutes, flipped them and gave them another 15-minutes at 350°. Then, transferred them to a pre-heated crockpot for transporting. Another time I might add a little more spices, but they were great. I had a BLT&O Cheeseburger.
Back to work after lunch. Mixing the next batch of cement and waiting five minutes before the last mixing. Today, a chair to help save the knees.
M placing tiles.
We’re getting to the short rows now. If you have been following the blog, you know that during my childhood potato farming days, my parents always used to say, ‘we’re getting to the short rows now,’ as we were finishing a field. It’s my ‘go to’ phrase when I’m finishing just about anything, a quilt, or during the construction as they are finishing up a section.
We’re really at the the short rows now. Four tiles left.
Looks great!! Grouting tomorrow.
For the Dill Pickle Salad I cubed the cheese, chopped up the pickles and added one good size garlic clove with the spices. I didn’t have fresh dill and left out the parsley. I added about 1/2 teaspoon salt. It was great. It was another recipe that had been floating around on FB.
- 16 ounces rotini pasta, cooked to al dente, drained, and rinsed in cool water
- 2 cups diced whole dill pickles (about 5 large pickles, reserve juice)
- 1 1/2 cups cubed cheddar or Colby jack cheese
- 1 to 2 tablespoons fresh dill, chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon dried dill
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried parsley
- 2 tablespoons dill pickle juice
Directions
In a small bowl whisk together mayonnaise, sour cream, dried dill, onion powder, black pepper, dried parsley, and pickle juice to make the dressing.
In a large bowl add the cold pasta, dill pickles, cheese, and fresh dill, and dressing.
PRO TIP: Make sure your pasta is fully cooled before adding the other ingredients, or your cheese will start to melt. Rinse it with cold water to ensure it is cooled enough and doesn’t stick together
Stir everything together until well combined.
Cover with plastic wrap and refrigerate for at least one hour to allow the flavors to blend.
Ecclesiastes 7:8 Finishing is better than starting. Patience is better than pride.
Another productive day.
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