It’s been a little warm, so I wanted a salad or something cool to eat rather than a hot meal. I decided to try a cold couscous salad, and I made a green salad to go with it. We have plenty of salad greens and herbs growing right now. Plus it’s pea pickin’ time around here. I like to make my meals based on what’s available. In the summer it will depend on what’s ripe or ready to use after I’ve visited the garden and brought some fresh things inside.

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School is over for this year for us. The last few weeks have been a whirlwind of activities. One event was the track potluck. It’s right after practice, parents can come, and you are assigned something to bring. I work 40 minutes from the school and home, so I stopped at the store and picked up some cutup fruit. It’s always a big hit, and I didn’t have to worry about how to keep it fresh while I was at work. However, the best thing I saw there was a really fast salad that one girl put together in less than 5 minutes.
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If you’ve been to Maryland, you will know this spice.  You may not know it by name, but it is the spice of choice if you’ve had Maryland Steamed Crabs, Maryland Crab Soup and Crab Cakes.  All other seafood seasonings pale in comparison.   I really dig this spicy mix a lot. 

I use it in my tuna macaroni salad to give it extra zip.   Add about a tablespoon to a pound of pasta. 

I use it on French Fries - And I am not talking about typical fast food type of French Fries - I’m talking about the big thick fries that you make at home.  Before sprinkling Old Bay on them, I add a dash of malt vinegar.

I use it on Sweet Potato Fries and breakfast potatoes.

I use it on chicken wings.  In place of Buffalo wing sauce, I make a mixture of butter and Old Bay and enjoy my home town treat a little differently.

Here’s an easy salad recipe and the flavor is spectacular.

English cucumber sliced extremely thin.  The thinner the better.  The English works better than the regular cucumber because it’s less seedy.  You may use a regular cuke if you wish.

Seasoned Rice Wine Vinegar [I use Nakano brand, generally found in the Oriental section of your supermarket]

Olive oil

1.  In a bowl that can be covered, place 2-3 layers of cucumbers.  Drizzle olive oil over the top and add the vinegar to almost cover the layer.  Continue until all the cucumber is used.

2.  Refrigerate.

3.  Serve

This salad is especially good served nice and cold and with spicey food.