Sundays are, for me, typically spent in a somewhat vegetative state. Most of the time I don’t even change into proper clothing, aside from when my Catholic guilt is overwhelming and I slink into Mass like the schmuck I am.
Today was different. I woke up early (for a weekend) at quarter ’til seven. I did dishes and made a batch of waffles. Then, somehow, laundry got folded and I went to the grocery store to buy yogurt and cheese. It was a strangely productive morning/early afternoon.
Inevitably, I sunk back into my lethargic habits. I binged on YouTube clips of Nigella Lawson and Ina Garten and crammed farmers market raspberries into my face like nobody’s business.
Then came dinner.
On grazing days–you know, the ones where you just snack here and there never having any semblance of a meal–I tend to stick to stuff I don’t have to cook, like salads or sandwiches. I don’t know if it’s a living alone thing or what, but some funky meals have come from these fridge raids–including the open face sandwich below.
I was contemplating the idea of cooking some of the salmon I have in the freezer, but I didn’t want to turn on the oven. Ergo, my cucumber and salmon sandwich on rye toast became cucumber, onion and caper. I used plain Greek yogurt instead of cream cheese because I don’t tend to have cream cheese in the house.
Cucumber, Caper and Onion sandwich, serves one
Ingredients
Jewish rye bread, toasted
plain Greek yogurt or cream cheese
sliced seedless cucumber
sliced red onion
capers
Method
Spread yogurt or cream cheese on rye toast. Arrange cucumber and onion slices on top and sprinkle with capers. Enjoy.
Do you have any strange dinners you like to make? Leave a note in the comments.
