Still haven't bought a new camera, so we'll stick with the iPhone for now, under poor lighting conditions.

We have an overabundance of cucumbers this week (along with yellow squash and zucchini, but that's an entirely different story).

I try to use the Swiss Chard as soon as I can.  I decided to try to make my version of Sunomono which is a vinegared dish that I love at our local sushi place Edoya .  The first entry I found while I searched was a Bobby Flay recipe .  What the heck, I'll give it a try.  Mixed it up.  Whoa.  Way too salty!  I decided to venture on my own.  Especially since all of my measuring spoons exploded and fell into the sink.

About 2 - 3 tablespoons of rice vinegar, some salt, about 1 Tbs sugar and the obligatory dash of soy sauce later...I thought it was good.  No where near the flavor I wanted, but not bad!

Next, we need the Swiss Chard, which I just boiled down a bit.  Maybe 6 large leaves cut into chunks (If leaves can be cut into chunks)


Some Cucumber.  Any chance to use my V-Slicer (which still scares me)


I rinsed the Swiss Chard under colder water and rung it out.   Combined everything, and added a few sesame seeds for garnish. 

Yum!  Not too shabby.  Another use for the chard!