No, I haven’t turned into a cannibobble. I mean we’ve been cooking together.
The other day, he came in and said, “Is there such a thing as cucumber soup?” So I looked on the trusty interwebz and, sure enough, there are a lot of recipes for cucumber soup.
In the kitchen, he grabbed a couple of cucumbers and this dialog ensued:
CHARLIE: What do I do with them?
ME: Peel them and scrape the seeds out.
CHARLIE: Scrape the seeds out? Why scrape the seeds out?
ME: Okay, don’t scrape the seeds out.
So he didn’t.
Also, he said, “Those tomatoes are mushy. Can we use them?”
This was about five bucks’ worth of heirloom tomatoes I’d bought at the farmers’ market a couple of days before.
The secret of a happy marriage is to choose your fights.
The tomatoes went in.
He had just come in from the garden and had a small green pepper and two or three okra pods, so those went in, too.
CHARLIE’S CUCUMBER SOUP
- olive oil (garlic-infused)
- green onion, sliced
- dill weed
- two medium cucumbers, peeled and cubed or sliced, seeds left in
- tomatoes, cubed or sliced
- green peppers, seeds OUT, cut up
- tender okra (if desired), cut up
- veg bouillon
- salt and pepper to taste
Heat the oil in a saucepan. If you don’t have garlic-flavored oil, moosh up a clove of garlic and put it in the oil. Add onions, green pepper, and dill. Cook, stirring, until onions are translucent. Meanwhile, put cucumbers and tomatoes into blender and process until pretty liquidy. Add to oil and onions. Add rest of ingredients. Bring to boil. Reduce heat and simmer about 20 minutes.
A WRITING PROMPT FOR YOU: Someone doesn’t equally value something another person thought was extra-special.