Summer is such a very busy time, which means that dinners need to be simple but yet tasty. And sometimes just using the ingredients that you have in the refrigerator and pantry. We will get to a quick salad recipe shortly. Over the Fourth of July holiday weekend we did a couple of day trips. One of them was to play disc golf at Chili in Rochester. Last year Greg entered a PDGA tournament held at Chili and Parma. To read that series of postings click here, here, and here. Last year the temperatures were around 100 and we just melted. This time it was low 80’s but with all the rain it was hot, humid, and sticky. Very different playing conditions than last year. And of course buggy!! It was a fun and yet a challenging day. Greg and I went with his brother Dave and his friend Rog. As you can see from the below pictures I got my disc into some dense bushes. Now I could have taken the disc out of the bush to play – but that would mean a penalty stroke. So into the bushes I go to make my throw. I had to stomp down some bushes to get to my disc as it was buried! All I could hear was my husband yelling look out for poison ivy. (Whatever that looks like!) Good thing I had my tentanus shot last week in case I got cut. So Greg wanted to take a few pictures and I am like hurry up I want to get out of here, ha ha ha.
Rog got his disc behind a tree – not hard to do. He had an open fairway to make his shot. The only tree was a small “Charlie Brown” tree on the fairway. And didn’t he hit that tree. I must admit it was rather amusing and it is something we all do. You can have an open fairway with just a tiny obstruction and yet you will manage to hit it! We all had a good laugh including Rog.
Chili had a lot of standing water like Beaver and our other local disc golf courses. I have never been so muddy on a disc golf course! Below are a few pictures including Greg digging out a disc and a picture of my pink disc that landed right next to the water. It may be hard to see in the photo but another couple of inches and I would have been in some serious trouble!
…. and now to the cooking!
Cucumbers, seedless, sliced
Grape Tomatoes, cut in half or quarters
Carrots, sliced thin
Red Onion, sliced thin
Red Peppers or other vegetables sliced thin, optional
2 tbsp Canola Oil
1/2 tbsp Soy Sauce
1/2 cup Rice Vinegar
1 to 2 tbsp Sugar
Prepare your vegetables and place in a plastic bowl that has a lid. Mix together your dressing, pour over vegetables and shake well so the vegetables are properly coated. Let chill in the refrigerator. I will shake it a few times to keep the vegetables coated while the flavors are blending.