Yet Another Perfect Summer Lunch (If I May Say So Myself!)

It's a good thing I like cucumbers, since I'd had no idea they were so prolific and therefore rashly planted 6 seedlings in my plot in the community garden at my condo complex!

I've found several ripe ones already, with dozens and dozens of little yellow flowers telling me that I have the potential to be the pariah doling out extra cucumbers (at least it's not the dreaded zucchini!) for the rest of the summer. Good thing Tom is a bleeding heart (just one more thing to love about him!) who works with the homeless and the mentally ill, who can always use some free vegetables and a dose of nutrition; I know that the bounty will be accepted happily at his office.

As is often the case, I found myself with an odd little notion of an idea about how to put at least one of these cucumbers to use, and set about trying to realize it. Sometimes these fragments don't form a cohesive whole when I try to make them happen; other times, as with this recipe, it was serendipitous from the start. Who needs Rachael Ray and her 30-minute meals, when I made this in only 5 minutes or so??? This was truly one of the best lunches I've brought to work; and not only can it be made with astounding speed, but it's downright cheap, too -- though not tawdry!

I know the following instructions for the sauce are really kinda vague, but I was cooking and stirring while already running late for work. Scoop out the last blob of peanut butter from the jar ... taste and find out that the sauce needs a little more oomph .... Essentially, I just dribbled and drizzled until I got something I liked!

Thai-Style Peanut Noodles with Cucumber

2 packages Ramen noodles, seasoning packets reserved for another use
1/3 cup smooth peanut butter
juice of 1/4 lemon
splash of Thai chili sauce
sprinkle of red pepper flakes
coconut milk
1 cucumber, diced
1 large handful honey roasted peanuts, chopped fine
2 tablespoons sesame seeds, toasted

Cook noodles according to package directions; drain, then rinse under cold water until cool.

In a medium-sized bowl, stir together the peanut butter, lemon juice, chili sauce and red pepper flakes. Slowly dribble in a bit of coconut milk and stir it in; keep doing this until the mixture is the consistency of pudding.

Pour the peanut butter mixture over the noodles and stir to coat the noodles with the sauce

Place the noodles onto a plate, then top with cucumber pieces and peanuts.

Sprinkle the sesame seeds over everything. Serves 2.