Monday, August 4, 2008

Cucumber cracker sandwiches

The garden has started to produce cucumbers, and only cucumbers. Gnarly, spiny, yellowing cucumbers deprived of water and subject to all the injustices of a beginner’s garden. Their trellises fell down a few times during the summer storms and before we learned when to pick them, we were leaving them on the vine too long, and some of them got big-seeded and a nuclear-looking translucent yellow. But over the weekend, we picked off some good ones.

Yesterday I made some tasty cucumber sandwiches for lunch. Ideally, I would have cukes on pumpernickel with goat cheese, but I didn’t have any bread, let alone pumpernickel, and the goat cheese in the fridge had gained some green and yellow spots and had to be thrown away. I improvised with some of my favorite crackers, Dr. Kracker’s Seedlanded Flatbreads and Laughing Cow cheese wedges. A chop of fresh potted oregano from the garden and a grind of salt and pepper made a tasty, crunchy sandwich.

Cucumber cracker sandwiches

Serves 1

2 flatbreads

1 small cucumber, sliced

2 Laughing Cow cheese wedges (I used Light Garlic and Herb)

1 tsp chopped fresh oregano

Salt and pepper

Spread cheese on flatbreads, and place cucumber slices on top. Take care not to break the bread. Sprinkle with oregano, salt, and pepper.

And then for dessert...
a New York Times chocolate chip cookie!

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