Nobody's Mad

My better half loves English cucumbers and could probably subsist entirely on sandwiches he calls “Cheese and Cues,” made with slices of cucumber and cheddar cheese.  This year the garden at House of Blues produced its first crop of cucumbers, and in abundance– English cucumbers for Mike, and lemon cucumbers for me.  At the moment “cukes” abound both here and at the grocery store a block away (where large standard cucumbers are on sale at 25 cents each).

Besides giving them as gifts and preparing Cheese and Cue, what can we do with our abundant supply?

A new discovery for me is a simple cucumber salad made with sour cream.  I peel and chop the cucumber fairly fine and squeeze it in a paper towel to remove excess juice, then combine it with “sour cream” (the “light” kind, made with nonfat milk) and a little salt.  Sometimes I add a little cheese or drained ripe olive, chopped very fine.  A good proportion is about 3/4 cup of sour cream to each large standard or English cucumber.  The salad,  glowing in color and subtly flavored, is an addictive delight beyond the plain “cuke,” believe me.  (Of course some might say it is no match for Cheese and Cue.)