So I'm planning this wedding. And it's kind of fun, in the I'm-planning-my-wedding-and-I-can-do-whatever-I-want-because-it's-my-WEDDING sort of way. But in other ways, not so much. Like the I'm-planning-my-wedding-but-ohmygod-the-wedding-industry-SUCKS way. Or the I'm-planning-my-wedding-and-you're-charging-me-a-cake-cutting-fee?? way. And especially the I'm-planning-my-wedding-and-I-CAN'T-do-whatever-I-want-because-it's-going-to-cost-an-entire-year's-salary way.
Luckily, I'm not that picky. I can forgo the chocolate fountain and the five-tier cake, and I suppose I could even do without the half-dozen white doves released from their cages as we say "I do." But that doesn't mean I can't still dream about the little things -- my dress, for example, or the first dance, or if it would be weird to use food as centerpieces instead of flowers.
These are the thoughts that consume my spare moments, when in the past I would be thinking of food. Now, instead of browsing through pictures of poached eggs and discovering new recipes on the Web, I'm comparing wedding photographer rates and silently freaking out at the computer screen (This chick's rates start at $3,000? Really? Who are these people?!). Which is why I haven't been too inspired to cook anything lately, which is why I haven't posted anything that I actually made myself since, well...since I got engaged. Holy crap. Have I really gotten by the past two months posting other people's food? Why yes, yes I have.
So I'm offering you this salad. I know, it may not seem like much, but when the money-grubbing wedding industry is getting you down, and when it's 100 degrees outside and all you have in your fridge is a cucumber, this salad is something of a savior. It's sweet and tangy and crunchy and cold and fresh and simple and cheap. Maybe we'll even serve it at the wedding.
I got this recipe from my mom, over the phone, while at the grocery store buying sugar. So keep in mind that these measurements are her rough estimates, and they can be modified to your taste. If you want it less sweet, cut back on the sugar and rice vinegar. If you want a bit more kick, add more vinegar. Make sure you don't slice the cucumber too thinly -- they might get soggy.
1 large cucumber, peeled and sliced
1 small white onion, sliced
1 cup vinegar (1/2 white + 1/2 rice)
2 tsp sugar
salt and pepper
In a large bowl, combine all of the ingredients and stir well to coat the cucumber slices. Store in the fridge overnight, or at least for a few hours before serving.