Subject: Cucumber and Mint Dip
From: Unicorn (unicorn@indenial.com)
Date: Mon Jul 01 2002 - 13:36:58 EDT
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FOOD FUNNY
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Chanteuse and fellow Atlanta Ring member Debbie Gallogly writes, "The
following is proof that the subject of food should be able to come to
the rescue in the direst of circumstances."
A young man who was rather awkward and shy asked one of his older,
more experienced friends how he was always so successful with the
ladies. "It's easy," said the older of the two. "The trick is to get
the conversation rolling. I always start with one of three topics;
family, food or philosophy. Any girl in the world is bound to have
something to say on one of those subjects. And once you get her
talking it's easy from there!"
The very next night the young man had a date, but in the first five
minutes a complete silence had fallen over the table. Finally,
remembering his friend's advice, he cleared his throat and began, "So,
do you have a brother?"
His date replied briefly, "No."
That didn't go very well. She didn't offer any kind of follow up
information at all. Maybe he would have better luck with food.
"Ummm...so, do you like Chinese food?"
Again she replied just like before, "No."
Now he was desperate. The minutes ticked away while the young man
racked his brains for some kind of philosophical question. Finally he
said, "Tell me, IF you had a brother, would HE have liked Chinese
food?"
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TODAY'S RECIPE
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Once again I have to apologize to my readers south of the equator, but
fresh vegetables are at their best right now in the northern half of
the globe, and I felt I had to feature them this week. Please rest
assured, you southern hemispherians, that these recipes will taste
just as good in six months. Here is the lineup for our week of
"Summer Veggies":
Monday's Starter
Cucumber and Mint Dip
Tuesday's Soup or Salad
Fennel and Beet Salad
Wednesday's Side Dish
Braised Celery with Tomatoes and Olives
Thursday's Entree
Chicken Breasts with Grated Vegetables
Friday's Dessert
Tomato-Basil Sorbet
Take double advantage of fresh summer vegetables by serving them raw
to dip into this flavorful, low-fat dip.
Cucumber and Mint Dip
1 medium cucumber
1 scallion (spring onion), green and white parts,
finely chopped
1 cup (250 ml) plain yogurt
3 Tbs (45 ml) chopped fresh mint leaves
2 Tbs (30 ml) olive oil
1/2 tsp (2 ml) ground cumin
Cayenne pepper to taste (optional)
Salt and freshly ground pepper to taste
Cut the cucumber in half lengthwise, scoop out and discard the seeds.
Chop the cucumber finely and combine with the remaining ingredients.
Serve with raw vegetables or bread for dipping. Makes about 2 cups
(500 ml), to serve 6 to 8.
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