No, it’s not the remnants of our leftover Christmas Tree. It’s fresh dill. Found (in the off season) in those handy little plastic boxes near the bagged lettuces (which I never buy, except for the romaine hearts because romaine is a wild creature in its raw form and the crunchy hearts are the best part anyway).
And when the outside world looks like this:
It’s more important than ever to find ways to taste life (and I am talking literally here because I no longer have any interest in going outside).
So, go ahead and make this Dill and Chicken Soulvaki for dinner. After many consecutive weeks of homemade soups, we were both shocked at how alive and fresh this tasted. I even broke out the new mandolin, which is a genius invention for tricking husbands into thinking you’ve developed Top Chef worthy knife skills. Plus, when the cucumbers are all uniformly slippery and thin, they really soak up all that lemon juice, olive oil and salt (a brilliant combination, I must say. Like us).
Notes on recipe: I used a regular cucumber, grilled chicken just prior, had tortillas not flatbreads and absolutely recommend waiting until you have actual greek yogurt on hand because it makes all the difference. I used this one. I also added an extra teaspoon or so of fresh dill right at the end, so it stood above all the other flavours.
Yes, Ina would be proud.
Speaking of Ina (aka the famed Barefoot Contessa), I have added a link to Ina’s insider Guide to Paris on my Paris page, which I plan to finally get working on. If you are going anytime soon, you will want her list (save the hotel she recommends, which is about 800 euros per night).