dinner for M and what’s the deal with the cucumbers?

Just gotta mention the grapes.  Another bunch this week, was lazy and just ate them – no crime because they are crisp, sweet, juicy and awesome.

We did however get bok choy again (no big deal) so I decided to do something different this time around.  My old college roommate came over for dinner on Sunday and we had a little supper of sorts.  My wife baked some peanut butter cookies (can’t use the “natural” peanut butter, gotta go industrial or it falls apart), we started with some of those grapes, cheese and walnut bread, then some pasta amatriciana.  So here’s the funny part.  I grilled some chicken (rosemary again, they had sooooo much in the box, gotta use it up – this time with red onion and mustard) and then grilled the bok choy.  Why not?  You can grill lettuce and radicchio – turns out bok choy works too.  Little olive oil, salt and pepper and over a good flame, the stalks get tender and the leaves crispy.

 

I’m going to log my first complaint.  I went to use the cucumbers (below) and I have to say, these are like the most useless fruit I’ve ever seen.  I sent my wife to work with crudite which works great with the current box assortment (bell peppers have been astonishingly fresh) and started to peel the cucumbers.  They are like the size of a racketball but they are yellow.  Unfortunately, once you cut them open, you realize that they are ALL SEED.  No yield at all.  And they don’t even taste that great.  First disappointment which is fortunately balanced by all the other great stuff.  Check out this picture – it may be organic, probably an heirloom variety, but why grow it?

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