3, 2, 1, Yum!

Wow, it’s been a while.

Here at Casa de Crazy, we’ve been keeping to ourselves as much as possible...so, pretty much business as usual.

I’ve seen a few folks discussing their sudden homebody status and its effect on their waistlines.  I can empathize - I tend to graze, myself.

If I’m being honest, much of what I’m eating is nothing like healthy.  It’s a battle that I lose as often as I win.  It’s easier to make healthier choices when they’re readily available, dontcha think?

To that end, I took a few minutes this afternoon and threw together one of my favorite snacks:  Asian Cucumers.

The first time I had these was as K2’s house, and it was love at first bite.  She gave me the recipe, but I forgot it.  Tch.

No problem.  Good excuse to play in the kitchen!

A few years back I finally found a combination that I like, and here follows my recipe:

Thinly Sliced Cucumber (I use one sort of fattish, mediumish one)

Some Thinly Sliced Onion (any onion is fine, I used red because I like the added color and pungency)

For the dressing:

3 Tbsp Rice Vinegar (I use seasoned with garlic)

2 Tbsp Toasted Sesame Oil

1 Tbsp Soy Sauce

1 tsp sugar

Things you can add if you wanna:  garlic, red bell pepper, red pepper flakes, shredded carrot, honey instead of sugar, green onion, ginger, or sesame seeds.

Mix the dressing ingredients in your container.  I used a Ziploc Twist ‘n’ Loc medium sized, which I think is 1quart.  Now shake, shake, shake!

Next, layer  sliced onion and cucumbers in the container.  How much of each is up to you.  I like onion, so I use about 1/3 of a medium onion.

Shake it up again.  Fun!

Stick it in the fridge.  Give it a shake from time to time.  You can eat them right away, or let them sit overnight.  I like them to sit and think about life, the Universe, and everything.

The most difficult part of this recipe is the waiting, but it’s worth it.