I have a “thing” for different names – like the current trend of giving children old-fashioned names. It has probably been nearly a hundred years since Mabel, Leonard, and Gunnar have been popular, but young families are resurrecting those dear names.
Our own precious little grandbaby is Lucille Caroline. 🥰
My name is a version of the Swedish “Charlotta”. It is a family name on my dad’s side, and since my parents also like unusual names, they chose Carlotta – which is much better than “Late for Dinner”. 😂
I, of course, claim a connection to the Queen of Sweden from 1809-1818, Charlotta. She was described as “charming, lively, outspoken, fun-loving, and beautiful”. Yes, I see a little mischief in her eyes!
Tzatziki is a strange word to many of our ears. It may originally be a Greek sauce, but tzatziki has become a staple on Swedish tables. Served as accompaniment to grilled meats – moose, reindeer, or in a pinch, beef – it adds a bit of zip and zing.
Tzatziki is such a versatile sauce. Try it as:
- baked potato topping
- salad dressing
- sandwich spread
- sauce beside meat
- heaped in a gyro
- topping for grilled fish
- veggie dip
- burger topping
- chip dip
Be creative! Have fun! And make yet another batch of tzaziki!
Shred an english cucumber with a box grater. English cucumbers have almost invisible seeds, and are a little more meaty than regular garden cucumbers.
Put the cucumber into a strainer, and allow as much moisture as possible to drip out.
Finely chop fresh dill.
Mix plain greek yogurt with roasted garlic, olive oil, and the dill.
Then stir in the drained cucumber.
Season with salt and pepper.
Then come up with your favourite ways to serve tzatziki.
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Tzatziki
Description
A multi-use sauce that adds fresh zip to everything!
Ingredients
- 1 1/2 cups plain greek yogurt
- 1 large english cucumber, shredded
- 4 cloves roasted garlic
- 2–4 Tbsp fresh dill, finely chopped
- 1 Tbsp olive oil
- Salt and pepper to taste
Instructions
- Shred the cucumber with a box grater and allow to drain in a colander for at least 5 minutes
- Chop dill and stir into yogurt, along with roasted garlic, and olive oil
- Mix in the shredded and drained cucumber
- Season to taste with salt and pepper
This is an updated version of an earlier post.
