Chilled Cucumber Salad

2 c. sliced cucumbers (about 2 small cucumbers)

2 thin slices onion, separated into rings (or 1 slice if you dislike onion more than I, or none if you really detest it)

1/4 c. water

1/4 c. white vinegar

1 T. sugar

1/2 t. dill weed

1/4 t. black pepper

1 dash cayenne pepper

Combine water and vinegar; stir in sugar until dissolved. Add dill and peppers. Chill for a few hours or overnight. Wash, peel, and thinly slice cucumbers. Slice onion and separate rings. Place cucumber slices and onion rings in a glass serving bowl; sprinkle with salt. Pour dressing over the top; chill for 30 minutes or until serving time.

Waffle Sandwich

2 waffles, toasted or fresh off the iron

peanut butter

1 sprinkle of cinnamon (optional)

honey

Place one waffle on serving plate. Spread with a thick layer of peanut butter. Sprinkle with cinnamon, if desired. Place second waffle on peanut butter; top with honey. Serve immediately with a tall glass of milk to wash it down. Serves 1.

Any type of nut butter may be used in place of peanut butter. Cream cheese or cream cheese spread may also be used. Pancakes may be used in place of waffles; syrup may be used in place of honey. Any spice may be sprinkled on top; and nuts, fruit, or chocolate chips may be sprinkled on top. Additionally, this may be served as a dessert with Nutella in the middle, and chocolate syrup on the top. The possibilities are limited only to a person's creativity!

The best way to eat a chocolate bar

I have discovered the best way to eat a chocolate candy bar! Even though it was milk chocolate and not dark, it was delicious. So here is my formula, in three easy steps:

1) Place candy bar in a cooler in the trunk of your car, convincing yourself that even though it is mid-June, the cooler will keep it from melting. (This can also be done in July or August.)

2) Forget about it for 3-4 days.

3) Re-discover your chocolate and savor the melty goodness. It tasted like fudge! =)

On the other hand, there is no wrong way to eat chocolate--except, perhaps, with raspberries.

Announcing.....!!!

...our first picture with a recipe! It's an old post. It's an old picture. But it's a picture on our boring blog!!!

Colorful Veggie Pasta

Hello, M of C readers! At long last, I return to the world of blogging. In the time since I last posted, changes have arrived in my food life: namely, I have declared vegetarianism! This both expands and complicates my eating habits. On the one hand, I search out more interesting choices and recipes; on the other, it can be very difficult to find such choices/recipes. For your non-meat-eating pleasure, I present Colorful Veggie Pasta. This was a hit with the carnivores, as well.

Ingredients;
1 medium zucchini
1 medium yellow squash
1 medium-large red pepper
large handful uncooked spaghetti noodles + water for boiling
olive oil
Italian seasoning (basil, rosemary, oregano) to taste
3/4 cup or to taste shredded mozzarella or Italian blend cheese (could probably substitute grated Parmesan)

Instructions:
Boil water for pasta; add pasta when water reaches rolling boil. (You may want to add a little oil to the edge of the water to keep it from boiling over.)
Meantime, cut up vegetables into roughly quarter-size pieces. Sautee in saucepan with a little olive oil until tender (I like them to still have just the tiniest bit of crunch).
Drain and rinse cooked pasta. Add vegetables, Italian seasoning and cheese; stir until cheese is melted.
Serve warm.

--K

Citrus-ade

Lemonade--but with limes and oranges! So refreshing in the summer!

6 lemons
5 limes
5 oranges (unless they are very large; adjust numbers according to taste)
4 c. water
2-2 1/2 c. sugar (to taste)

Squeeze the juice from oranges, limes, and 5 lemons. Remove any seeds. (Do not strain out pulp, unless you don't like it; in which case you might as well buy powdered "lemonade" from the store.) Add water; stir in sugar to taste until it dissolves. Chill and/or serve over ice. Slice remaining lemon; garnish each glass with a lemon wedge.
Makes approximately 6 servings; maybe 7-8 depending on glass size.

Editor's note: I used only 3 oranges, because they were enormous. Again, all amounts may be adjusted according to your tastes.