It seems to me that June is a particularly joyful month. Or at the very least, it is a month filled with joyful celebrations. There are lots of wedding and, of course, anniversaries as well as graduations and all the parties that go along with them. We are thrilled when that beautiful young couple ties the knot. We are delighted to help family and friends celebrate twenty, thirty, fifty or more years together. In some cases, we’re not just happy for a young graduate, we’re relieved and over the moon that he or she will indeed march to the beat of Pomp and Circumstance. However, it’s not always the big events that bring us joy.
If you are open to them, joy and wonder surround us. June is filled with sunny days and starry nights. After a cold, wet spring, there are no better cures for the doldrums. From simple contentment to unmitigated bliss, it’s up to each of us to embrace the new season.
Here is a handful of little things that bring me joy …
The sound of peepers.
Fireflies dancing in the dark.
The smell of lilacs.
Bright red poppies on the side of the road.
A game of kick the can.
A beautiful sunset.
Complimenting a stranger.
Complimenting a loved one.
A favorite song comes on the car radio.
Sharing a new recipe.
Laughing out loud.
A supermarket checkout lane with no line.
A great hair day.
A table surrounded by friends and family.
While happy accidents happen every day, a joy-filled life takes more than chance. To find happiness, open your senses and your heart to the world around you … and the world of possibilities.
Here’s to a joyful summer and bon appétit!
2 pounds European cucumbers
4-5 scallions, thinly sliced
Thai Vinaigrette (recipe follows)
3-4 tablespoons fresh chopped cilantro or mint or a mix of the two
3 tablespoons toasted sesame seeds
Peel the cucumbers, cut in half lengthwise, remove the seeds and slice into 1/4-inch half-moons. Put the cucumbers in a bowl, add the scallions and toss to combine.
Drizzle with enough Thai vinaigrette to lightly coat and toss to combine. Sprinkle with fresh herbs and sesame seeds and toss again.
Serve immediately or store in the refrigerator for up to 2 hours.
Makes about 1/2 cup
3 tablespoons unseasoned rice vinegar
1 tablespoon fish sauce
3/4 teaspoon sugar
1/2 teaspoon or to taste sriracha
1/2 teaspoon or to taste sea salt
2 cloves garlic, minced
1/2-inch fresh ginger, peeled and grated
2 tablespoons toasted sesame oil
Put the vinegar, fish sauce, sugar, sriracha, salt, garlic and ginger in a bowl or glass jar and whisk or shake to combine. Let everything sit until the sugar and salt dissolve and whisk or shake again.
Add the sesame oil and whisk or shake to combine. Let sit for 30 minutes or more to mix and mingle the flavors.
Print-friendly version of this recipe.
One Year Ago – Grilled Salmon & Asparagus Salad
Two Years Ago – Strawberry Tort
Three Years Ago – Grilled Potato Salad
Four Years Ago – Grilled Salmon with Lemon-Herb Quinoa Salad
Five Years Ago – Chocolate-Peanut Butter Tart
Six Years Ago – Salsa Verde
Seven Years Ago – Blueberry Crumb Cake
Eight Years Ago – Peanut-Sesame Dipping Sauce
Nine Years Ago – Strawberry Gelato
Ten Years Ago – Asparagus Soup
Or Click Here! for a complete list of and links to all the recipes on this blog!
What brings you joy? Feel free to share!
Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2019