Salt and Sugar Pickles for Rice Bowl

The photo of these pickles looked far too similar to my mirin pickles. As 40% of what I actually cook is a bowl of rice with things on top of it, I figure it's time you realize that I eat a.) chicken and b.) not all that many pickles at once. It's also time that I realize that I can buy less than five pounds of any sort of produce.

Thinly slice about half a cup of cucumbers (wash if waxed) or watermelon radishes or daikon. Mix with a tablespoon of sugar and a tablespoon of kosher salt. Let sit for ten minutes. Serve.

Five Minute Gazpacho for One

In order to keep up with my farmers' markets in August problem, every meal we eat at home must have a produce dish. Here's my new lunchtime side for as long as the tomatoes are excellent.

Coarsely chop 2/3 pickling cucumber and two small tomatoes. Put in bowl. Find the garlic press, and press one clove garlic, 1/3 pickling cucumber (in thick slices), one slice hot pepper (or more to taste), and two small tomatoes, halved. Add the gruesome product of your pressing to the bowl. Add the juice of one lime, to taste. Stir and season with salt and pepper.

Tomato Cucumber Indian Salad

I've been making the Annapurna dal a lot this summer, but I've been using quick cooking mung beans and throwing them into the rice cooker. Since sludge is our goal, it's great to not have to worry about burning. This is one of the side dishes I favor.

Slice three or four good tomatoes and a couple of pickling cucumbers. Sprinkle with cumin and salt. Stir and serve.

Few ingredients, an entire dinner that doesn't require a stove- life in summer is pretty good.

Super Bowl Salad

C is sick- whimpering in his sleep, spouting deranged doggerel, I'm surreptitiously checking for the nearest urgent care clinic sick- so the only thing our kitchen should be producing is a.) soup and b.) things for the C's father birthday extravaganza. Be that as it may, I thought that I'd post this recipe before it becomes irrelevant.

A has been complaining that all of my sliced things on plates salads contain ingredients that aren't available on island paradises. This may be true- I believe that after 2000 years of eating mostly poi, native Hawaiians are having no truck with dishes of questionable palatability.

I present The Super Bowl Salad: made entirely with things that are available in Hawaii!

It is green and gold to extort the gods to follow the side of righteousness, and it's... good for... people who want to celebrate. Together.

Or, you know, curse fate.

It's also a pretty good flavor combination- it might be better with a sliced red bell pepper, but they're $4 a pound right now.

Cut off the top, bottom, and skin of a ripe pineapple. You can tell that the pineapple is ripe because the innermost leaves are easily removed and the base smells like ripe pineapple. Cut half the pineapple into 1/4 inch thick slices and then into wedges. If there are any pineapple eyes in your slices, remove them mercilessly. Cut a cucumber into 1/4 inch slices. If the skin has been waxed, you may want to peel it first. Arrange the cucumber and pineapple slices on a plate. Dress with a dash of lime juice, a sprinkle of salt, and some chopped mint. Eat.