We are in chopping mode over here. Me with the chef's knife and the plethora of cucumbers from the garden.
Kahuna with the chain saw and this oak tree that decided to come crashing down in our backyard the other night at midnight.
See the poor little peach tree stick in the foreground?
Kahuna's been busy.
Cucumbers. We were talking cucumbers.
This fine recipe, recently posted at Donna's blog, Designs on 47th Street, is a great alternative to the vinegar-y, pickle-ish cucumber dishes I often make. (Like this one, for example. Or this one.)
Donna's recipe calls for 1/2 c. sour cream. But the first time I made it I didn't have enough, so substituted half plain yogurt for half the sour cream. I added a touch of sugar to offset the yogurt's tang. I decided I like it this way.
SOUR CREAM - YOGURT CUCUMBERS
1 cucumber, sliced
1 t. salt
1/4 c. sour cream
1/4 c. plain yogurt
1/4 t. sugar
4 t. vinegar
2-3 drops hot pepper sauce
2 T. snipped chives
1/2 t. dried dillweed
dash pepper
Thinly slice cucumber. Sprinkle salt over and let sit for 30 minutes. Drain and rinse to get rid of some of the saltiness.
Combine sour cream, yogurt, sugar, vinegar, hot pepper sauce, chives, dillweed, and pepper. (I just mix it all up in the measuring cup.)
Pour over the cucumbers.
Et voila. You are done.
How are the rest of you doing with your garden produce?
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