Minted Potatoes and Cucumber

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             FOOD FUNNY
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Thanks to Rosemary Zwick for these words of wisdom:

Kitchen Tips for Newlyweds

Never go to bed angry or without checking to see if the stove is off.

Order in. A lot. You can learn to cook later.

Flavored massage oils are not recommended for seasoning new skillets.

No matter how romantic the idea may seem at first, frying bacon for
breakfast in the nude is guaranteed to result in a trip to the emergency room for one of you.

When your loved one gets home from a hard day of work, don't burden her
with unreasonable expectations: dial Domino's yourself.

Even if it is your refrigerator too, your sneakers and your bait are
going to have to find a new home.

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             TODAY'S RECIPE
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This Indian dish is traditionally served on a large plate with
toothpicks as a cocktail snack, but it works equally well as a first
course, served on a bed of lettuce.

Minted Potatoes and Cucumber

1 - 1 1/2 lbs (450 - 675 g) boiling potatoes, peeled and cut into 3/4-inch (2 cm) dice
1 large cucumber, peeled, seeded, and cut into 3/4-inch (2 cm) dice
1/4 cup (60 ml) firmly packed chopped fresh mint leaves
2 Tbs (30 ml) lemon juice
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
1/4 tsp (1 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste

Boil the potatoes in salted water until just tender - do not over cook.
Drain and cool in the refrigerator. Combine the potatoes and the
remaining ingredients in a bowl and toss gently to combine. Serve
slightly chilled or at room temperature.
Serves 4 to 6.
Received on Sun Feb 8 20:46:34 2009