Brats

Warmer weather.
Always means brats at our house.
We eat too many a few over the spring/summer.
Fire-pit, grill, even chimenea sometimes.
We don't care which way they are cooked.
We just really like them.

This weekend was our first time for brats.
Since last fall.
I decided the brats needed switched up a bit.
We always have sauerkraut.
But wanted something different.
So to the fridge I went.
Pulled out some veggies.
And created my own topping.Then I remembered green onion.
LOVE me some green onion.
So pretty.
I also added a little fresh black pepper.
And garlic salt.
Then set it in the fridge for an hour or so.The relish was all I put on my brat.
No kraut.
Or mustard.
Or anything else.
Just relish.
It was mmm-mmm good.

Cucumber Relish
1 cucumber, quartered lengthwise and thinly sliced
1 roma tomato, chopped
1 jalapeno, chopped
3 green onion, sliced
1/4 cup green pepper, chopped
handful cilantro
garlic salt, to taste
black pepper, to taste

Mix all ingredients together. Store in refrigerator to allow flavors to marinate until ready to serve.

Please don't tell me you have a recipe like this.
I want to live in my own little world,
of thinking I came up with this
all by my little ol' self.

I thought about adding lime juice.
But in the end didn't.
I was worried
that it would end up making the bun soggy.
Soggy buns (of the bread or human variety) = yuck.
Ha!
Or the true reason I didn't use lime juice
may have been that I didn't have any limes.
Whatever...

Also, at this meal.
We had a little taste test.
And learned 2 out of 6 Entz's prefer
multigrain cheddar pringles
over regular cheddar pringles.

We like to have intelligent
and worthwhile
convos at the dinner table.