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.
Posts
