Today I dusted off my piano and started playing a song. Eric immediately said, “Oh, man, that’s bad. We need to get that piano tuned.” It’s adorable that when he hears terribly wrong notes coming out of the piano, he assumes we need a tune up rather than guessing the truth, which is that I really ought to practice the piano more often.
This is nothing new. As a kid I took lessons, but I was so bad at practicing that I didn’t really improve much. I used to go the entire week in between lessons and not so much as look at the piano, and then I would be frantic on the car ride over to my teacher’s house, practicing air-piano in the car with my books propped open on my lap. Yes, air-piano exists, much like air-guitar, only way less cool.
Eric bought me a second-hand piano when we lived in Indianapolis. He somehow managed to get some guys from church to help him lift it up into our second floor apartment. When we moved to Utah, we lived on the second floor yet again. And then our piano made it all the way out here to California this summer, officially becoming the heaviest and most cumbersome guilt-trip known to cross the country. It’s a giant piece of unused furniture sitting in our front room, taunting me.
I love playing the piano, I really do. But there’s always an excuse. The kids are asleep, don’t want to wake them. Have to get dinner on the table, I’ll do it after. I’m going, really, just let me pin this one last caramel-stuffed cookie recipe.
I think I feel a New Year’s Resolution coming on. Have you guys got any on your list?
Now let’s talk cucumbers. There are about a million ways to eat this Mexican-style cucumber salad: It would be an awesome replacement for lettuce on tacos, you could put it in burrito bowls, top off your tortilla soup, top off this Barbacoa Beef, or eat it alongside these Baked Black Bean Taquitos. Or just serves it as a simple side dish when you are making enchiladas or tamales or carnitas or whatever.
You guys love this Asian Marinated Cucumber Salad so much (it came close to making my Top 20 Recipes of 2013) that I thought I would try out a Southwestern version. I’m glad I did, because it is awesome. It’s not traditional, but since when has that ever stopped us from Mexican-ifying our food? I’m pretty sure they don’t really eat cream cheese enchiladas in Mexico, but that doesn’t mean they’re not dang good.
This cucumber salad is light, just as you would expect anything with cucumbers to be. I added some crushed red pepper to give it a little kick, but it’s not overwhelming. You can serve it immediately after you make it, or let it marinate in the fridge for a few hours. The flavors will be a little stronger if you let it sit. I like it both ways.
Source: adapted from The Creekside Cook
You want to slice the cucumbers pretty thin. They should be quite flexible, like this. Do yourself a favor and buy a mandolin. I wish I had one!
This is too thick. If I bent this any more, it would have snapped. You want them thin enough that they are bendy. (Try to shield your eyes from my horrific red nail polish.)
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