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.

Wordless Wednesday -- First Pick From the Garden

Mary, Mary, Quite Contrary, How Does Your Garden Grow?

First of all, I've gotta defend myself -- I'm probably the least contrary person I know! I'm pretty adaptable and agreeable, and like to think that I'm haymish (Yiddish = "warm and welcoming").

I'm also not a horticulturist or landscaper by any means, but I always have a backyard garden. Last year's didn't do very well, for inexplicable and anomalous reasons, but I'm hoping for better results this time. I'll also have a larger plot, thanks to the beneficence of Project Grow and its community gardens, so that will double my chances of success!

I always grow tomatoes and basil -- unlike zucchini, you can never have too many or too much of either one of these. If I find I have an abundance of the former, I roast them and puree them into sauce to put in the freezer. It also takes a fair amount of the latter to make pesto, which also finds its way to cold storage for the winter. And that's not even counting the multiple uses for each entity during the summer itself -- salads, basil vinaigrette, pizza, pasta, sandwiches, you name it!

This year, Jeremy and I picked out two varieties of tomato: sweet cherry tomatoes


and beefsteak tomatoes whose tags promise bounty weighing 2 pounds each, which will be tempting to the woodchucks who like to visit my backyard every year and steal from me even though the tomatoes are too big for them to carry and they end up dropping them after ruining them .... take a deep breath, now! Stop carrying that grudge!

(Yes, by the way, I'm aware that my babies look the same at this point, with no distinguishing red fruits to make them appear like fraternal rather than identical octuplets ....)

Jeremy also asked if we could grow peas, which -- along with corn and carrots -- are about the only vegetable he actually enjoys. He's a good eater, and even when he was little he proudly pronounced that spinach souffle was his favorite food. But those three are the only ones I can guarantee he'll eat. So I said, "Sure!" even before he pointed out how much I like to shuck peas. We both win -- good wholesome food, and some pre-cooking entertainment for lil' ol' me.

And I do love to shuck peas, although most people would find it a waste of time and brain function. I find it very relaxing, just like pitting cherries in July when the tart varieties that Michigan specializes in growing will appear. Turn on some tunes, sit in the sun and pretend I don't live my life under fluorescent lights in an office, and peel those pods off those peas! I'd show you their picture, but they look fairly pitiful right now. Let's let them buff up a bit, shall we? But no steroids -- I only grow organic gardens.

So, that's it for the tour. You've met the cast, now let's see how this production plays out ....