My nephew Max is now an Eagle Scout. This past weekend was the ceremony where he officially received his Eagle Scout rank. We are so proud of him and all the hard work he has done. We are also proud of my brother and sister-in-law for the countless hours, volunteer work, and on-going support they have given to Max throughout the whole process.
This year is the 100th Anniversary of Eagle Scouts. Max is the 100th Eagle Scout from Troop 100. Wow! He was smart in planning out his scouting schedule to work out that way. A banner was flown on the Georgia State Capital to mark the occasion. He also received congratulatory letters from President Barack Obama, Vice-President Joe Biden, and Bill Clinton.
I went to the ceremony with my camera. As soon as I arrived, my brother handed me his camera and asked me to take photos with it for him. I put my camera away and used his. As I was taking the photos I realized I would not have any for posting so I grabbed my iPhone and quickly took a few. The photo above is my nephew and my brother during the ceremony. I also managed to get a quick photo of one of the cookies they had at the dinner following the ceremony:
With a family celebration in mind, I am sharing a family recipe. German Cucumber Salad has been a part of our meals ever since I can remember. We had it all throughout the year and more often in the summer as the cucumbers were ready in the garden. It goes with many main dishes and especially well with German dishes like rouladen or sauerbraten. I make it often and my preference is to use the long English cucumbers because I like the smaller seeds.
Sour cream gives it a smooth flavor. I use regular, full-fat sour cream. You can substitute it with plain yogurt. Add a small amount of dill if you want to spice it up with fresh herbs. The recipe is easily doubled or tripled for more servings. It will keep in the refrigerator a few days but it is best served right away.
What special event has your family recently celebrated? It is wonderful to see our loved ones achieve their goals and follow their dreams. Those times make the most cherished memories and fill the family with pride. Congratulations to my nephew Max and I a cannot wait to see the bright future ahead for him.
- 2 seedless (long English) cucumbers
- 1 teaspoon salt
- ¼ teaspoon fresh ground pepper
- 3 tablespoons white vinegar
- 3 tablespoons vegetable, canola, or extra-light olive oil
- 2 tablespoons sour cream
- Peel and thinly slice cucumbers using a mandolin or slicer side of a box grater. You should have about 3 to 4 cups of cucumber slices. Place the cucumber slices in a bowl and stir in the salt. Refrigerate for 1 hour. Drain liquid from the cucumbers using a strainer or colander and place the cucumber slices back in the bowl. Add pepper and vinegar and stir. Add oil and stir. Add sour cream and stir. Enjoy!