It’s summertime…well, at least in Mississippi it is. So, let’s talk about going to the beach.

I love going to the beach.  Well, I’m far too fair to “love” the beach. I enjoy sitting under the umbrella drenched in 100 SPF and watching people and watching people watch me.  Let’s talk about that for a moment.  Those of you with children will understand this. Those of you without children will understand the “watchers.”  OK. To go to the beach takes at least 45 minutes.  Why, you twenty-somethings with no children, ask?  To get everyone dressed, go potty, get sun-screened and gather all the equipment to go to the beach, takes 45 minutes. After all that, you MAY be at the beach 20 minutes! That’s OK…then you go to the pool for hours!

Anyway, as you and your beach babies are slowly and clumsily making your way to the beach, you get “the looks.”  Those beautiful people (usually in their twenties, may/not be married, NO children, perfectly tan and perfectly in shape), as we so affectionately, and not sarcastically or judgingly, call them, give the “look.”  This look is half aaaawwweeee-look at those sweet babies-how cute are they-I can’t wait to have a baby-look and half ooooohhhhmmmmyyyygggooosssh-I’m so glad it’s not me with all those bags, toys, and loud children-that poor mom has totally lost herself in her children-I’m glad all I have is this cooler and this totally rocking beach bod-look.

It’s fun.

Whatever, let’s go to the kitchen!

Tzatziki-Type Sauce

I highly recommend making this the day before you plan on serving it. It just makes it better (betta).

Ingredients:

1 cucumber

1/2 to 1 lemon (You’re going to juice it.)

2 cups Greek yogurt (I use Wallaby Organic Aussie Greek…from Whole Foods, of course.)

About 1 cup of crumbled feta

A sploosh of mayonnaise

4 garlic cloves, pressed (That doesn’t mean ironed. It means to use a garlic press. Don’t want you to have an Amelia Bedelia moment.)

Salt and pepper

Instructions:

Shred the cucumber and let it drain in a fine mesh strainer or paper towel overnight. Be sure to put these over a bowl. Otherwise, you are going to have a mess. Mix the yogurt, lemon juice, garlic, salt and pepper (to taste). Now, cover this and put it in the fridge. But, what about the other ingredients? Go to sleep, we’ll talk about that in the morning.

OK. It’s the next day. Pour some coffee, and let’s get to it. Take out the yogurt mixture, and add the feta. Now, I like my feta very fine, so I chop it up a little more. Add the mayonnaise. I know, some of y’all’s gag reflex just kicked into gear because I said to use mayonnaise. It’s OK. I did make a mayonnaise chocolate cake one time. I don’t know why. Wait, yes, I do. I saw the recipe somewhere, and it said it’s such a Southern recipe. Never have I ever heard of such…and we’ve already established my “southerness.” It was NOT good. Don’t do it. Anyway, I just add enough to make it really creamy, hmmmm….about 2 tablespoons or so. Add the shredded cucumber. Cover it and put it back in the fridge until ready to use. Now, I serve mine with cottage fries. Just sliced Russet potatoes topped with olive oil, salt, pepper, smoked paprika (my secret ingredient for about everything), and garlic powder. Bake at 425 and flip every 10-15 minutes until golden brown.

This is a great snack or side item. Enjoy!