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Author Notes: After I harvested the first cucumber this season I remembered the very first thing I ever made. I really don't know why this memory popped into my mind. This isn't my first garden or my first cucumber, but there it was as fresh as the cucumber I held in my hands. I was about 6 or 7 when I came up with this recipe. I remember my mom was sick. I don't remember how sick, just that she was, and I wanted to do something for her. While she was resting in bed I went into the kitchen and rooted around the refrigerator. This is what I came up with. I remember that my mom adored this tea sandwich. I made it for her over and over again. It's simple, and I still enjoy it now as an adult. It's perfect for a hot summer day. The cool cucumber and the spicy ginger blend perfectly together for a light summer lunch or tea.
Makes one sandwich, but can easily be multiplied
- 2 Slices of good quality sandwich bread
- 1/4 of a cucumber; sliced thin
- Pickled ginger (This is the stuff you get when you have sushi. My mom loves it, and always had a jar on hand when I was a little girl. You can find it in the international isle in your grocery store)
- Lightly toast the sandwich bread.
- Spread a light layer of the mayonnaise on each side of the toast.
- Layer the cucumber and then the pickled ginger. You just want a thin layer of the pickled ginger. Serve and enjoy.
Anything but Watered down
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.