Subject: Cucumber, Feta, and Mint Salad
From: Unicorn (Unicorn@Indenial.com)
Date: Tue Nov 16 1999 - 05:55:48 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Thanks to reader Jody Waltzer for today's food funny. I'm sure this
will clarify matters for a lot of people.
Americans (at least those who reside in the USA) frequently have
problems with metric conversions. In an attempt to clarify the
conversion process I now submit some "Useful Metric Conversions."
1 million microphones = 1 megaphone
2000 mockingbirds = two kilomockingbirds
10 cards = 1 decacards
1 millionth of a fish = 1 microfiche
453.6 graham crackers = 1 pound cake
1 trillion pins = 1 terrapin
10 rations = 1 decoration
100 rations = 1 C-ration
10 millipedes = 1 centipede
3 1/3 tridents = 1 decadent
2 monograms = 1 diagram
8 nickels = 2 paradigms
2 wharves = 1 paradox
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I believe that every meal I have ever eaten in Greece was accompanied
by a salad including cucumbers and feta cheese. This recipe has a
genuine Mediterranean flavor with the addition of fresh mint and lemon
juice.
Cucumber, Feta, and Mint Salad
2 medium cucumbers
1+1/2 cups (375 ml) crumbled feta cheese
1/2 cup (125 ml) chopped fresh mint leaves
1/2 cup (125 ml) extra virgin olive oil
1/4 cup (60 ml) fresh lemon juice
Salt and freshly ground pepper to taste
Peel half the skin of the cucumbers in lengthwise strips and cut them
into very thin slices. Arrange the slices on a serving platter or
individual serving dishes. Sprinkle the feta cheese on top, followed
by the mint. Whisk together the olive oil, lemon juice, salt, and
pepper and pour over the salad, or allow diners to serve themselves at
the table. Serves 4 to 6.
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