In a Pickle

A hefty grouping of cucumbers (and pickles) has mysteriously appeared in my refrigerator...interestingly enough, it's rumored that it was delivered by a jolly old man with a white beard. Anyway...

I make a mean cucumber, sprout (I prefer radish) and mushroom sandwich [a little sour cream and szechuan sauce spread on lightly toasted Tuscan or Peasant bread *insert sounds of lips smacking*] and my friend in CT served a fabulous cucumber salad the other night (cucumber, tomato, fresh mozarella, onion, olive...not sure what he dressed it with but it was YUM-O!) [Editor's Note: In fact, this friend in CT served an entire kick ass meal that would have stood up to any bbq in Kansas City, and I ain't just talkin' trash here. I haven't had ribs like that in...well, 13 years to be exact. And then, I think this Connecticut boy's ribs might have actually been just a tad bit better. This guy grew up on BI, for goodness' sake! How the heck did he learn to q like that?].

However...those are really the only two things I know to do with cucumbers (if any of you say one disgusting thing, I'm booting you off - be warned!) - so if y'all know of any good things to make with cucumbers, lemme know! Preferrably this week.

God, I love food. I can't help it. As my friend, D, knows and completely understands, food is as much fun (sometimes more) to talk about as it is to eat. I love to anticipate. I love to cook - as long as it's not the same ol', same ol', day after day after day. Okay, I love to cook occasionally. But I especially love to talk food. I want to be able to cook anything and everything. I'd settle for learning to cook fish well. We all need a goal. I'm like D; don't tell me you had a nice pasta for dinner at Sharky's last night. Tell me that you had a pasta dish with broiled scallops and shrimp, served with black olives, capers, onions, tomatoes and parmesan tossed with spaghetti and served in what seemed to be a light broth with a garnish of parsley. That's what I want to hear. And I don't care that you should have had a pinot grigio with the seafood, just tell me that the merlot still complimented the taste. And how was the Key Lime pie? How did it look? How was the presentation? How did it taste? Was it as good as the one at Harbor Grill?

I think I'm going to go make a cucumber, sprout and mushroom sandwich now...*drool*

P.S. Any word from sam yet? I watched all the people from So. Padre on the news last night, looking for anyone who might be our dear blogging friend.