The older (presumably retired) men who hang out on the stoop of the building across the street from my apartment with their walkers and old school boombox 24/7 are currently blasting "I'm Coming Out" by Diana Ross. They're also dancing and making me feel pretty great about life in general. And like I want to listen to Diana Ross every day.
I'm also excited because I made one of my favorite veggies: quick-pickled cucumbers! I very rarely actually get it together and make these which is ridiculous because they require 4 ingredients and take 2 minutes to pull together (and then 30 minutes in the fridge). Cucumbers have little to no nutritional value because they're mostly water so the health-factor is debatable but they're not cookies, so it's progress.
This recipe is by Gail Simmons and originally appeared on Kitchen Daily with a soy glazed salmon. I think it's great with chicken too and since you can choose to make it a little more Asian or take it in a more traditional pickle-direction it goes with a wide range of proteins.
Original recipe by Gail Simmons on Kitchen Daily
- 1 hothouse English cucumber, thinly sliced
- 1 cup rice wine vinegar (this gives it an Asian twist but you can use whatever vinegar you have at home)
- 1/3 cup sugar
- big pinch kosher salt
- 1/2 medium red chili, thinly sliced into circles
- 1 tablespoon sesame seeds
In a mixing bowl combine vinegar, sugar and salt. Whisk well, then add cucumber and chili (optional) and mix using a big spoon or your hands, so that cucumber is completely submerged in liquid. Cover with plastic wrap and refrigerate for 30 minutes. Drain excess liquid, mix in sesame seeds (optional), and serve on top of soy glazed salmon or with chicken. Or eat plain because it's the bomb-diggity.