HELLO WORLD! I am officially back in Boulder. I moved into an apartment all alone (my first time EVER living alone). It definitely has it’s ups and downs, but I am getting used to it. I started school this week at Escoffier too! The first week is all ServSafe, which is health and sanitation, so it is kind of boring; but next week we get started in the kitchens!
It has been great seeing all of my friends and family here in Colorado, but boy do I miss Hawaii. I am currently trying to get a flight booked to go out there for ten days over New Years! Along with seeing old friends, I have had the chance to eat dinner with my family and some of my best friends’ families. A few weeks ago I had dinner with my friend Kevin’s family. His mom made the best side dish, so naturally I had to try to recreate it at home!
Missing days like these at Sandy’s!
I don’t know about you but I always have a hard time with cucumbers. I feel like they only are good for salads or as pickles. This recipe turns them into a great light and healthy side dish perfect for any meal. Yes, technically these are quick pickled cucumbers, but they are nothing like regular pickles; you must try these! THANKS MRS. SLATTERY!
- 2 cucumbers (partially peeled, thinly sliced)
- 2 cups rice vinegar
- 1 tbsp Chinese five-spice
- ½ tbsp red chilli flakes
- salt and pepper (to taste)
- Combine all ingredients in a bowl and mix, making sure all cucumber slices are submerged in the vinegar.
- Let marinate for at least 10 minutes before serving.
1 Year Ago: Artichoke & Goat Cheese Strata