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Old 07-15-2006, 07:35 AM   #11
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Quote:
Originally Posted by kyles
But just how many slices of bread would it take to use 498,652 cucumbers???
Now your getting the humor in me having so many cukes
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Old 07-15-2006, 07:53 AM   #12
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Give them away to who can not have a garden or the food shelf that was mentioned. Most people appriciate the hand outs of fresh veggies. Maybe you could make a trade too.
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Old 07-15-2006, 10:38 AM   #13
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My goodness, that's half a million cucumbers! How big is your garden? Who counted all those cukes?

Let's see...you could can dill pickles whole and sliced into chips, bread and butter pickles, and cucumber relish. Then there's cucumbers and onions marinated in white vinigar, salt and sugar as a side dish. And there about as many recipes for cucumber salads as you have cucumbers.

I thing you have enough cukes to eat your fill and give away a bunch, too.
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Old 07-15-2006, 01:20 PM   #14
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I like this Idea...very different!
Quote:
Originally Posted by QSis
Got this drink recipe from another forum. Going to try it Sunday.

You can make a VAT and have a very large party. :-)

Lee

COOK’S NOTE: These “Cukes” must be made at least a half hour ahead to develop their full flavor.

SERVES 6
6 limes, rinsed
1 cup, (packed measure) mint leaves – no stems (plus 6 sprigs for garnish)
3 unwaxed cucumbers, English or hothouse cucumbers are good
1/2 cup, sugar
2 cups, vodka or gin (the recipe creator favors Hendrick’s gin)
sparkling water

Thinly slice 3 of the limes and place the slices in a pitcher. Juice the rest and add the juice to pitcher. Add the mint leaves. Slice 2 of the cucumbers and add them to the pitcher, then add the sugar. Muddle the ingredients (mix and crush slightly to develop flavors). Add the vodka or gin. Place the mixture in the refrigerator to steep for 30 minutes or longer.
Peel the remaining cucumber and cut it length-wise into 6 spears. Fill 6 highball or other large glasses with ice. Strain the mixture from pitcher into each prepared glass. Top with a splash of sparkling water, garnish each glass with a sprig of mint and a cucumber spear, and serve.

Recipe adapted from Adam Frank’s original (the Summer Cocktail for 2006 winner, see introductory note) The New York Times (June 21, 2006)

I like this, very different!
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