Storiography is the documentary work of designer Christiana Aretta.

So, the cucumber vines are doing what they do best – namely, cranking out cucumbers. Fortunately, this year, we have a postman who loves cucumbers and takes them off our hands regularly. But somehow, this week, I still ended up with too many cucumbers.

Fortunately, the New York Times ran this lovely article full of cucumber recipes, including one for Cooked Curried Cucumbers (which has a much lovelier photo of the finished product, I might add. As a photographer I should be ashamed but hey, it’s my kitchen and I was ready to eat.)

I only made slight modifications to the recipe – I didn’t bother to scoop out the seeds, I used rice wine for the cup of dry white wine and I also probably added 1/3 more curry powder.

Postprandial Notes: A nice, lightly spiced, refreshing side dish or condiment as part of a larger spread. They went really well with burgers. I think they could have used a touch more heat or maybe sharpness, which the original white wine would definitely have provided. That said, they are definitely a new summer staple.

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