A number of my favorite fresh fruits and vegetables are more readily available in the summer time.  And by the end of summer, I’ve usually got more in my fridge than I can consume alone – so I try to make dishes that the others will enjoy.  Bill can be “hit or miss” on some veggies, which is puzzling to me because I love to eat them all the time itunes fotos herunterladen!

I always appreciate when friends share cucumbers from their gardens, but I’m not terribly fond of the large ones with big seeds inside.  I love the French varieties, but end up having to pay a bit more because of these positive attributes:
They are generally sold wrapped in plastic to reduce water loss, and so they are usually not waxed and therefore do not need peeling fab dvd kostenlos downloaden.  They are usually called seedless – which is odd, because they have seeds!  But their seeds are much smaller and less mushy than the other type mw warzone kostenlos download.  It is the seeds in a cucumber (and especially in an aging cucumber) that make it bitter, so a semi-seedless English cucumber is less likely to be bitter lucifer kostenlos downloaden.  The English variety has been bred to be more easily digested than some other varieties and I’ve heard that they are supposed to make you burp less office 10 herunterladen!

None the less, Andrew and Bill will eat this salad out of my bunch and that’s a start!

Ingredients:

5 baby English cucumbers (or 1 to 2 large)
1/2 Cup Sweet Onion
1 Tablespoons White Balsamic White Vinegar
1 Tablespoon White Wine Vinegar
1 Tablespoons light Mayo
2 Tablespoons Greek Yogurt (plain non fat)
1 Tablespoon Splenda
Salt & Pepper