Well, I survived my 30th birthday.

The birthday itself wasn’t all that great.  But that evening, DH and I took off for a weekend in Seattle, where I got to spend an entire morning wandering around Pike’s Place market, eating really awesome peaches and nectarines, as well as one of the most delicious Chinese dim sum chicken bun I’ve ever had.

We learned something.  I am perfectly content wandering through a crowded market when there is beautiful food around me.  Make me wander through a crowded anything else?  Insta-panic mode.   For now, I am greatful that DH also enjoys the food markets and is still willing to bear with me on the other crowds.  Someday I will find the right mindset.  After all, I’m now able to fly in airplanes without sedatives!

A few weeks ago, I made this salad to use some of my cucumbers and jalepeno peppers from the garden.  Since the recipe involved a Thai peanut sauce, there was no way I could go wrong.  And it was wonderful.

Highly recommend having some extra Jasmine rice to eat with the sauce

Thai Peanut Cucumber Salad
Adapted from James Petterson’s Cooking

4 cups of slided cucumbers, seeded
1 1/2 tsp Kosher salt
1/4 cup natural creamy peanut butter
2 – 3 jalepeno chiles, seeded and diced
1 clove finely diced garlic
1/2 cup lite coconut milk
2 Tbsp sugar
1/4 chopped fresh cilantro (don’t skimp!)
Fresh basil leaves
3 Tbsp lime juice
3 Tbsp rice vinegar
2 – 3 Tbsp fish sauce
2 tsp olive oil (or peanut oil)
1/2 – 1 lb peeled, deviened shrimp

In a collander, sprinkle salt over cucumbers.  Allow to sit for 20-30 minutes in the sink.  Squeeze out as much moisture from the cucumbers and put in your salad bowl.

Combine peanut butter through sugar with a whisk.  Stir in cilantro, chopped basil, juice, vinegar, and fish sauce.  Stir in with cucumbers

Heat oil in a skillet on medium heat.  Cook shrimp for 3-5 minutes, until pink.   Add to salad.  Let sit in refridgerator at least an hour before service (but it will be awesome for lunch the next day).

Just writing this post makes me want to make this salad again. This weekend.   Any good ideas for using summer produce?  I’ve been out of the kitchen for the better part of two weeks (and I’m getting ansy…)

Beth

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