Watermelon Cocktail (With Alcohol or Without)

Watermelon is a fruit that is about 90% water and with lots of vitamins and minerals, including vitamins A and C, plus lycopene, which is found in many red colored fruits and vegetables, like tomatoes. It also has a good deal of fiber. This refreshing drink is easily non alcohol or you can give it an alcohol content with some vodka, or watermelon vodka or watermelon schnapps, both available at a number of liquor outlets. If the watermelon is not all that sweet, you can add some honey or some blue agave. As you can see in the photos below, I used a large glass (with ice) for the non alcohol type, and a smaller cocktail glass (with ice) for the alcoholic cocktail. 

Ingredients (about 3 to 5 servings, depending upon glass type and amount of ice used):

2 1/2 cups seedless watermelon chunks (pieces of a size to be easily fed into your blender)
3 to 4 inch piece of cucumber, peeled and the seeds scraped out
2 tablespoons fresh lime juice
(optional) 2 tablespoons honey OR 1 tablespoon + 1 teaspoon blue agave
ice cubes
(optional) garnish each serving with a piece of lime 

To a blender, gradually add the watermelon and then the cucumber, then the lime juice and sweetener, if using. Blend until smooth. Add ice cubes to a glass and fill with the watermelon mixture. 


Non alcohol watermelon cocktail ....

Watermelon with watermelon vodka ...

WORD HISTORY:
Glad-This word is related to "glee" and to "glisten," both words from the Germanic roots of English. It goes back to Indo European "ghel," which had the notion "to shine, to cause or to bring light." This gave Old Germanic "gladaz," meaning, "bright, shiny, glossy;" thus also figuratively, "brightly cheerful and happy, joyous," and the further figurative meaning, "smooth, flat" (that which provides a basis to be bright, glossy and shiny). This gave Old English "glæd," meaning, "cheerful, pleasant" as an adjective, but it was also used with this same spelling as a noun (later as "gladness") meaning, "joy." "Glæd" later became "glad," but also "gled" to some (seems northern England and southern Scotland?), with "glad" eventually prevailing as standard. Relatives in the other Germanic languages: German has "glatt," meaning, "smooth," from the notion of "shiny and glossy" often coming from smooth objects; "slippery," although typically used most often about ice and not about greasy objects; and German also uses the word as English uses "smooth," in the figurative sense, "no problems;" as in, "We had a smooth trip to the beach and everything was wonderful" (one way to say this in German: "Wir hatten einen glatten Ausflug zum Strand und alles war wunderbar"); Low German is interesting, because it has "glatt," the primary meaning of which is "smooth," but I have a strong suspicion that this form has worked its way into Low German from standard German, as its comparative form is "gladder" (smoother), and Low German once had "glad" and the compound noun "gladmod," literally "glad mood;" that is, "cheerfulness;" West Frisian has "glêd," meaning, "smooth, shiny;" Dutch has "glad," meaning, "smooth, slick, slippery;" Danish has "glad," meaning, "cheerful," and it also has "glat," meaning, "smooth, slippery," but this is a borrowing from German (with likely reinforcement by Low German), Icelandic has "glaður" (=glathur), meaning, "happy, cheerful;" Norwegian has "glad," meaning "cheerful, happy;" Swedish has "glad," meaning, "happy, cheerful, merry."  

Farmer's Salad With Yogurt Dressing

"Farmer salads" have been often and naturally thought of as mainly having ingredients many farming households might well have on hand: cucumbers, onions, tomatoes, garlic, bell peppers and eggs. In addition though, some farming families made their own head cheese, as well as their own cheese, and these could be used to make a salad more substantial. In German areas of Europe, the homemade cheese was/is called by a variety of names, but in Hessen, it is called "Handkäse," * literally "hand cheese," because the whitish/light yellowish cheese was shaped by hand, while in the region of the Harz Mountains it is called "Harzer (Käse)," and in Austria it is often called "Quargel," a word "I believe" German derived from Slavic. In modern times head cheese and cheese (by whatever name) are more often commercially produced, but that doesn't mean that some individuals or families have abandoned making them at home. "Souse" is an American term for head cheese made with vinegar. In Britain, head cheese, with or without vinegar, is called "brawn."  
   
I "patterned" this recipe after Bavarian/Austrian salad recipes, and in Austria and Bavaria such salads are often served with rolls called "Salzstangen" or "Salzstangerl," which are rolls coated with coarse salt and (usually) caraway seeds. Certainly in the past, such a dressing for the salad would have been more likely to have been made with sour cream; again, a product readily available to farmers.   

Ingredients (5 or 6 servings):

1/2 medium red onion, chopped
1 seeded or seedless cucumber, peel on, or peeled, or partially peeled (your preference)
4 chopped Roma tomatoes (also called 'plum tomatoes'), or 20 to 25 grape tomatoes, halved
1/2 chopped red or green pepper
1/4 cup pitted black olives (Kalamata or niçoise), halved
2 garlic cloves, finely chopped
Toss all ingredients together well. 

For each serving:
1 or 2 thin slices of souse, cut into small pieces
1 or 2 thin slices Emmentaler cheese (Swiss cheese),** cut or torn into small pieces
1 hard boiled egg, halved 

For the yogurt dressing:

1/2 cup plain Greek yogurt
2 tablespoons mayonnaise
2 tablespoons oil (olive, canola, vegetable or even give extra virgin olive oil a try)
2 tablespoons white wine vinegar
2 teaspoons honey
1 garlic clove, minced
2 tablespoons rosemary, chopped   
1/2 teaspoon ground black pepper
1/2 teaspoon salt

Mix all ingredients together well. If the dressing is too thick for you, add a little more oil. If you add more vinegar, you may have to consider adding more honey, but that depends upon your own taste.

* "Handkäse" ("Handkäs" is the common form in Hessen) is one of the specialty dishes of Frankfurt-am-Main in Hessen, where it is served in a dressing of cider vinegar, oil, hard apple cider, pepper, caraway seed and chopped onion, and called, "Handkäs mit Musik" (Hand Cheese with Music). It is "traditionally" accompanied with a glass of hard apple cider (in standard German called "Apfelwein," but called "Ebbelwoi" in the Hessian dialect of Frankfurt). "Handkäse" is not exclusive to Frankfurt, but rather it is common in other parts of Hessen as well. And I'm sure you're hanging by your thumbs wondering what the "with music" means. Well, there are two stories tied to the meaning, the most prominent of the two, but perhaps not originally the meaning, has to do with the onions causing intestinal gas; thus, "music," if you get my drift. This led to a little joke when people from outside of Frankfurt or Hessen would ask, "What and where is the music?" The standard answer became, "Die Musik kommt später" (The music comes later). The other story is that the oil and vinegar were kept in glass bottles for the person to pour on the desired amount of each. The bottles clinked together; thus, "music." When I've had "Handkäs mit Musik" in Frankfurt, it was always served that way, with the oil and vinegar bottles brought to the table with the onion topped hand cheese.

** In the U.S., "Swiss cheese" is the type of cheese in Switzerland and German cultural areas in Europe called "Emmentaler," after the area of its origin; the Emme River Valley (German: Emmental), near the city of Bern.

WORD HISTORY:
Shift-This word is distantly related to the verb "shed" ("to give off something, to get rid of something"), a word from the Germanic roots of English. It goes back to Indo European "skei(t)," which had the notion, "to cut, to cut off, to separate (from)." This gave Old Germanic "skiftjanan," meaning, "to put into order by separating, to arrange." This gave Old English (Anglo-Saxon) "sciftan," meaning, "to separate, to divide up, to arrange, to place in order." This then became "schiften," then "shiften," before the modern version. The meaning, "to move from one place to another," as in, "The corporation will shift its headquarters from Dallas to Denver," came from the idea of "arranging, allotting" (but actually "rearranging, reallocating"). It also took on the meaning, "to be able to take care of oneself," as in the expression, "shift for oneself," perhaps from the idea of "to keep one's life in order?" The noun developed from the verb circa 1300 and with numerous meanings, including "a set time for work;" as in, "I work the day shift from 7 until 3," and this meaning seems to date back in time, as it is also in some other Germanic languages, and it remains as a primary noun meaning in English, along with "movement, change," as in "a shift in public opinion." Relatives in the other Germanic languages: German has the verb "schichten" (to stack, to layer), which was borrowed from Low German and the noun "Schicht" (a level, a layer, and also, a group of people doing the same general work during a given period of time, also sometimes rendered as "Schichtarbeit;" that is, "shift work"), Low German has the verb "opschichten" (to stack up, to build up; the base word was once spelled "schiften"^), West Frisian has the noun "skift" (classification, category), Dutch has the verb "schiften" (to divide or stratify), Danish has the noun "skifte" (a change over) and the verb "skifte" (to alternate, to exchange), Norwegian has the noun "skifte" (a change or turn) and the verb "skifte" (to switch or change), Icelandic has the verb "skipta" (to divide up, to switch or exchange), Swedish has the verb "skifta" (to change, to shift, to divide) and the noun "skift" (set working period).  

^ While I'm uncertain of this, when German borrowed the word from Low German, it "seems" the standard German spelling and pronunciation as "schichten" may have eventually transferred to Low German; thus, no "f" in modern Low German and modern standard German. 

Fruit Gazpacho

This is a fully fantastic dish for hot weather days, but it's really great anytime. While most people likely think of gazpacho as a cold vegetable soup, fruit-based gazpacho is also made, and there are a number of variations in the recipes. This is my own recipe, and before you get yourself into a frame of mind that feels that some of these ingredients will not work well together, give it a try. The natural sweetness of the fruits offsets the acidic tomato juice, while the onion and chili pepper add a little "zip" to the recipe (they both should be finely chopped). I like the "heat" of chili peppers, but please don't overdo it with chilies in this gazpacho, because the heat will overwhelm the tastes of the fruit. You can always add a little more juice, if needed, in a 2 to 1 ratio, pineapple juice to tomato juice. You need no sugar or salt in this soup, and you don't need to cook anything for it. It is easy to make, with the only time consuming part being the rinsing, peeling and chopping of some of the ingredients. This cold soup is best when given proper time to chill in the refrigerator; so a minimum of 3 or 4 hours is required, but longer is even better. Serve with a scoop of basil cream on top. And you can make the basil cream with low fat sour cream. *  

Ingredients:

1 cup tomato juice
2 cups pineapple juice
1/4 cup red onion, finely chopped
1 serrano chili pepper (or jalapeño, or habanero), finely chopped
1 ripe mango, chopped
1/2 cup pineapple chunks (you can halve large chunks) 
1 cup peeled, seedless cucumber, chopped (if using regular cucumber, remove seeds)
1/2 cup blueberries, whole
1/2 cup strawberries, quartered 
juice of 1 or 2 limes (I often buy small limes, so I use 2)

Add the juices to a non reactive bowl or pot, then add the the other ingredients. Stir very well to mix. Refrigerate the fruit gazpacho for several hours, then stir well once again before serving. Top each serving with a dollop of basil cream.   

* To make basil cream, here is the link to the recipe, but for this soup, I would use sour cream or creme fraiche, but not Mexican Crema, because it is typically not as thick: https://pontificating-randy.blogspot.com/2019/06/basil-cream.html

WORD HISTORY:
Mauve-This word for "purple-like color," and "a dye of that color," is closely related to "mallow," the name of a genus of plant. Its ultimate origin is unknown, but it goes back to Latin "malva," which meant, "mallow" (plant name). This passed into Old French as "mauve," as the plant name, but by the mid 1800s a purple dye came into use which was given the name "mauve," due to its similarity in color to the flowers of the plant. The color was certainly popularized by England's Queen Victoria, who wore dresses of mauve on a couple of occasions. I've read, but can't recall where I read it, that the Queen wore a mauve dress for her daughter's wedding or at some point during the celebration of that wedding. This wedding was for her namesake daughter Victoria, who married German/Prussian Crown Prince Frederick. They became the parents of the future Kaiser Wilhelm II, the German leader during World War One. And yes, Kaiser Wilhelm II was the grandson of Britain's Queen Victoria. Queen Victoria was also the grandmother of Alix von Hessen by the Queen's daughter Alice, who died when Alix was only 6 years old. Queen Victoria then helped to raise her granddaughter, who spent much time in England with the Queen, as well as in her native Germany. Alix would become the Tsarina Alexandra of Russia by her marriage to Nicholas II, and her grandmother's influence was evident, as she had her room colored in mauve, and it was called the "Mauve room." (Very original name; how'd they they come up with that?) 

Cold Buttermilk Cucumber Soup

This is a great refreshing cold soup for the hot days of summer. The chili pepper or cayenne pepper is purely optional, but these kinds of soups often developed in the American South, where hot sauce or chilies are common additions to many foods. The extra virgin olive oil adds a wonderful finish. The shredded cucumber garnish adds a little texture, but it certainly isn't necessary, if you choose not to use it.

Ingredients (about 6 servings):

3 cups buttermilk
3 cups seedless cucumbers, peeled and chopped (or regular cucumbers, seeded)
3 inch piece peeled cucumber, shredded, for garnish
2 stalks celery 
2 garlic cloves, chopped
1/2 to 1 teaspoon cayenne pepper or red pepper flakes (or 1/2 to 1 jalapeño or serrano pepper)
1 teaspoon ground black pepper
1 teaspoon ground coriander
1 teaspoon celery salt
extra virgin olive oil for serving 
  
Add all but the shredded cucumber to a blender/food processor. Blend/process until smooth. Refrigerate for a few hours, until well chilled. Garnish each serving with some shredded cucumber and a drizzle of extra virgin olive oil.
  

WORD HISTORY:
Nebulous-This word, meaning "cloudy, hazy;" thus also, "unclear, vague," goes back to Indo European "nebhos," which meant, "mist, vapor, cloud, the heavens." This gave Latin the noun "nebula," meaning, "vapor, fog," which produced the adjective "nebulosus," meaning, "foggy, cloudy, misty." This was borrowed by English in the second half of the 1300s with the meaning, "misty, hazy, smoky." There may have been reinforcement from French "nébuleux," the French form from the Latin word "nebulosus." NOTE: The original Indo European form gave its Old Germanic offspring "nebulo," meaning, "fog, darkness." This gave Old English "nifol," meaning, "dark, gloomy." The same Germanic source gave German "Nebel" (fog, haze, smoke), Low German "Nevel" (mist), Dutch "nevel" (mist), Frisian once had "nevel" (fog, haze, mist) and Old Norse had "njola" (fog, mist, darkness) and Icelandic has (antiquated?) "nifl" (darkness). 

Greek Farmer's Salad: Horiatiki

This is a common salad with some regional variations in Greece, among which are: some add capers and some use red wine vinegar to dress the salad instead of lemon; often too, the olives are not always pitted and in some areas they peel the cucumber. I've had Greek salads in the U.S. and in Germany, and they had red or yellow bell peppers  and the cheese was crumbled over the salad.

Ingredients (about 6 good servings):

4 large ripe tomatoes, chopped
1 cucumber, I partially peeled the cucumber, making it sort of "striped," chopped
1 medium red onion, sliced into rings, then quarter the rings
1 medium green bell pepper, cut into about 1 inch strips
15 to 20 Kalamata olives, I used pitted olives
about 2 to 3 inch long by 2 inch wide by 1/2 inch thick slices of Feta cheese, per serving
1/3 cup extra virgin olive oil
4 tablespoons lemon juice
2 tablespoons fresh oregano leaves (pretty easily found in markets or supermarkets)
1/2 teaspoon dried oregano per serving
1 to 2 tablespoons drained capers
salt to taste, but remember the cheese, olives and capers have salt, so you may not need ANY salt
6 to 8 lemon wedges

Into a large bowl put the chopped tomato, the chopped cucumber, the red onion, the green pepper strips and the olives. Add the olive oil, the lemon juice the fresh oregano leaves, the capers and the salt (if using), mix together well. Place a small "block" of cheese on top of each serving and nestle a couple of lemon wedges into the side of each serving too. Sprinkle 1/2 teaspoon dried oregano over each serving. 

WORD HISTORY:
Brine-This word for salty water used for pickling; and thus, preserving some foods, has an unknown ancient history, although there have been attempts to connect it with forms in Indo European, but I'm not terribly convinced by these connections. Further, while "brine" has forms in Dutch (brijn) and Flemish (brijne),^ there seem to be no other connections in the Germanic languages. It is an old word, as Old English (Anglo-Saxon) had "bryne," but whether the word was taken along with the Anglo-Saxons from the Continent to Briton, or whether it was acquired after they established themselves in what became England is unclear. With the Germanic dialects that became Dutch/Flemish right across from Anglo-Saxon England, did one provide the word to the other? If so, there is still the question of where it came from originally. The spelling "brine" has been in English for hundreds of years. Of course too, the idea of sea water being salty gave the word the slang meaning for water from the sea.

^ Modern linguists classify Flemish as a dialect of Dutch, but in the past, Flemish was usually seen as a separate language, likely because Belgium and the Netherlands became separate countries, and before that, there was a "general" religious divide during the Reformation times, where Dutch was associated more with Protestantism and Flemish was associated with Catholicism. English, Dutch and Flemish are all close cousins. 

Chinese Cucumber Salad

This dish is also at times called, "(Chinese) Smashed Cucumber Salad." Like most popular dishes, the recipe for this cucumber salad can vary a little.

Ingredients:

2 English (aka seedless) cucumbers
3 garlic cloves, chopped
3 tablespoons rice vinegar
1 tablespoon soy sauce
1 1/2 teaspoons sugar
1/2 to 1 teaspoon fresh hot red chili pepper, finely chopped* 
1 teaspoon sesame oil
1 teaspoon salt

Wash the cucumbers very well and dry them. Cut the ends from the cucumbers and then very loosely wrap the cucumbers in plastic wrap, but do not peel them. Use a kitchen mallet or a heavy skillet and hit the cucumbers until they are split (now you see why the salad is often called "smashed cucumber salad"). Remove the cucumbers and slice them lengthwise a couple of times, then cut those long pieces into pieces of about 1/2 inch or so. Put the pieces into a strainer and add the salt and sugar. Put the strainer over a bowl and let the cucumbers drain for about 30 minutes. In the meantime, mix the other ingredients together well. Add the drained cucumber pieces to the mixture and stir well, making sure all of the cucumber pieces are coated. You can serve the salad immediately or refrigerate it for about an hour.

* Instead of fresh chili pepper, you can also use chili pepper flakes or sambol oelek chili sauce (Sambal Oelek is an Indonesian chunky hot chili pepper sauce. It should be easily found in the Asian section, or in the hot sauce section, of supermarkets). If you don't like any heat, just use some red or yellow bell pepper.

WORD HISTORY:
China-This word's history is a bit uncertain, although it "seems" to go back to the "Qin" dynasty, which ruled in China during and around 220 B.C., although the word "might" predate that time. This then was taken by Sanskrit as "cinah," and "cinas," as the name for the people of the area of China; thus, this would also be the direct ancient source of "Chinese" in English and other European languages. This "likely" became part of Hindi, as transliterated "cin" (long "i"), and this was picked up by the Portuguese as "China," as they explored, traded and set up outposts in the Indian subcontinent. The Portuguese took the word back to Europe, where it was taken by English in the first half of the 1500s. The 1600s saw the term "china" used for porcelain dishware in English, as these were originally brought in from China. 

Greek Tzatziki & Turkish Cacik: A Sauce & Dip

Greek "tzatziki" (pronounced as if, "taht-zeekee") and Turkish "cacik" (pronounced as if, "jaw-juk") are really the same thing, a dip or a sauce, typically for use with grilled meat, with gyros or with sliced vegetables and pita bread. Other cultures in the eastern Mediterranean and the greater Middle East have similar recipes. The dish is quick and easy to make, although you can salt the cucumber first to draw out some of the liquid, if you'd like. I must have looked at 25 to 30 recipes, from both Greek and Turkish sources, and there were not great differences, but I've put the "basic recipe," and then the more notable variations below that. The Turks seemingly "tend" to use mint and olive oil more often, sometimes in combination with dill, but I also found Turkish recipes essentially like the basic recipe. A few recipes used vinegar in place of lemon juice, but only a few.       

Ingredients:

Basic recipe

2 cups plain Greek yogurt
3 cloves garlic, minced or chopped
1 1/4 cup seedless cucumber, peeled and chopped
2 tablespoons lemon juice
1 tablespoon + 1 teaspoon dill
1/2 teaspoon salt
1/2 teaspoon white or black pepper pepper
(Optional) 1 or 2 tablespoons extra virgin olive oil mixed in, or drizzle some extra virgin olive oil on top

Combine all ingredients, mix well. Best when chilled for at least a couple of hours, but not mandatory. 

Variation:

To the basic recipe add: 2 tablespoons dried mint, 2 tablespoons extra virgin olive oil, in which case you can omit the dill completely, or reduce the amount of dill to 2 teaspoons

Top photo with the basic recipe/bottom photo with mint and olive oil/fresh mint leave for garnish

WORD HISTORY:
Psyche-This word, related to a number of words borrowed by English, including "psychosis" and "psychic," goes back to Indo European "bhes," which had the notion, "to breathe, to blow." This gave Ancient Greek the transliterated "psykhein," with the same meaning, but also, by extension, "to cool down, to refresh or rejuvenate." This then gave Greek the transliterated noun "psykhe," meaning, "the mind, spirit, life force, breath." This was borrowed by Latin as "psyche," and English borrowed the word from Latin in the mid 1600s. The idea of  "a person's thought process, behavior, character," all developed in psychological study by the early part of the 20th Century.  

Cucumber Soup, Excellent for Warm Days

A GREAT soup for warm weather and easy to make .... The chopped radish gives it a little crunch. 

Ingredients:

2 seedless cucumbers, chopped
16 ounces plain low fat yogurt
2 tablespoons fresh lemon juice
3 cloves garlic, chopped
2 green onions with as much of the green as possible, chopped 
1/4 cup fresh parsley
1/4 cup fresh dill
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil + more for garnish
3 or 4 radishes, chopped

Since the ingredients will be blended, they do not need some kind of uniform chopping. Blend ingredients, except for radishes, until smooth. Chill soup for several hours. Garnish each serving with some chopped radish and a drizzle of olive oil.

WORD HISTORY:
Yogurt-This word's ultimate origin is unknown, but it goes back Turkic ^ "jogurt," which had the meaning, "thickened or condensed milk." This later gave Turkish, "yoghurt," meaning, "milk fermented by addition of certain bacteria," which was borrowed into English in the early 1600s. 

 ^ Turkic is a language family just like Indo European (Indo European is the ancient ancestor of English). Linguists generally use a "family tree" setup in classifying languages, and Turkic has several branches, as does Indo European, with English belonging to the Germanic branch. Turkic also has languages in northeastern Asia. The Turkic-speaking Bulgars were a group that entered southeastern Europe, mixed with other people and became the modern Bulgarians, but a form of Slavic gradually replaced their own Bulgar language by about 1400. Bulgar is now extinct, as is Hunnic, the language of the famous Huns, which were also a Turkic speaking people. "Turkish," should not be confused with "Turkic," as "Turkish" is the language of the people of Turkey, and it is one of many "Turkic" languages.  

Indian Vegetable & Yogurt Salad: Raita

"Raita" (pronounced as if, "rite-ah") is a common refreshing salad side dish in India, Pakistan, Bangladesh and Nepal. It is often served to "cool" the palate and stomach after spicy dishes have been eaten. The main ingredient in a raita recipe is yogurt, with various vegetables or fruits, plus often some herbs, spices or other seasonings like onion and garlic added. This recipe below is a vegetable raita, but there are a multitude of variations in the Indian Subcontinent. 

Ingredients:

1 cup plain yogurt
1/2 cup seedless cucumber, chopped
2 green onions, chopped (including green)
1 tablespoon carrot, finely chopped
2 cloves garlic, finely chopped
1 jalapeño pepper, seeded and finely chopped
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon coriander leaves

Stir the yogurt well so that it is smooth and not clumped together. Typically, the cucumber is peeled, but I leave a couple of little strips of the peel on, but I wash the cucumber well before doing so. Put all ingredients into a bowl and mix well. Chill the raita before serving.

WORD HISTORY:
Bangladesh (Bengal)-This name for the country founded in 1971 from then East Pakistan literally means "Land of Bengal." It is a compound, with the origins of the "bangla" part "perhaps" being from the name of an ancient god, and in Bengali "bang(a)la," and meant, "Bengal," the region.^ The "desh" part goes back to Indo-Iranian and Sanskrit ^^ "desha," which meant, "part, land, region, nation."

^ Bengali is a language from the Indo-Iranian branch of the Indo European languages; as such, it is related to English, German, Dutch and others from the Germanic branch of Indo European.

^^  Sanskrit is an ancient language from the Indo-Iranian branch of Indo European. It is still in use to some degree, especially in India. 

Thai Cucumber Salad

Great salad with "some" spicy heat, but only as much as you'd like. I use English cucumbers. These are the long, slender cucumbers, often marketed in the U.S. as "seedless cucumbers," although I have seen signs in markets saying, "English cucumbers," or "English cukes." They often come in plastic wrap. If the cucumber says, "Parlez vous français," just say, "Hey, you're not fooling me, you're no English cucumber!" If for some reason you can't find these, use regular cucumbers, split them lengthwise, scrape out the large seeds with a spoon, then slice the cucumbers. The skin can be pretty thick on some regular cucumbers, and it is often coated with wax to preserve them and to make them shiny, so it may be better to peel them, or partially peel them (after washing them well), so that you'll have stripes of dark green and very light green. As for the chili pepper, if you're not fond of much "heat," use just a 1/4 teaspoon of ground cayenne pepper, instead of the fresh chili. Or, if you don't mind the heat of black or white pepper, add up to one teaspoon of either. At least "some" spicy heat is a part of what makes it "Thai," but you don't have to scorch your mouth, either.

Ingredients:

2 English cucumbers, cut lengthwise, then sliced fairly thin (peeled or unpeeled)
1 to 2 tablespoons salt
1/4 cup finely chopped onion (red or white)
1/2 cup rice wine vinegar
1/2 cup sugar
1/2 teaspoon fish sauce
3 tablespoons sweet Thai chili sauce (readily available in supermarkets and not very expensive)
1 or 2 jalapeno or serrano chili peppers, seeded and finely chopped (I don't seed mine, but I like heat)
1/4 cup cilantro, chopped
peanuts, coarsely chopped, then roasted briefly in a skillet (no oil)

Spread the cucumber slices out on a large platter, sprinkle the salt over them and let them drain 30 to 45 minutes, rinse in cold water, pat dry. Mix the vinegar, fish sauce, chili sauce and sugar well, making sure to dissolve the sugar. Add the onion, cucumber, cilantro and chili pepper and toss well to coat the mixture. Top with the briefly roasted chopped peanuts.

WORD HISTORY:
Cucumber-The origins of this word are unknown, but from what I've read over the years, it is thought to have been from some non-Indo European language of the eastern Mediterranean region. What is known is, the word goes back to Latin "cucumis," one of the case forms (ablative) of which was "cucumere." English borrowed the word from Latin as "cucumer" around 1400, although it was already present somewhat earlier, but not commonly used, as English had its own term "earth apple" (then spelled as the compound, "eorþæppel"). French had their forms of the Latin word (French is a Latin-based language) as "coucombre" and "cocombre," which then influenced the spelling and pronunciation in English later on. (Modern French has "concombre.")