I got a new kitchen toy yesterday–a cheapo version of the mandoline food slicer. I bought it at the grocery store (it was really cheap), because Wednesday’s dinner menu is zucchini lasagna. I know myself well enough to know that I won’t be slicing perfectly thin layers of zucchini that will substitute smoothly for noodles. I needed help with that.
Enter said mandoline-ish item. I was so excited about the new toy when I got home, that I decided to try it out right away. We had a cucumber that was past its prime, so I took a few swipes and created perfect cucumber slices. It was awesome.
Five or six or seven slices in, I got a bit of a shock. Turns out that the cheap mandoline slices fingers almost as smoothly as cucumbers. I got a pretty considerable finger slice to go with my lovely, thin cucumber layers.
I was relieved that I appeared to have just sliced a dead skin layer at first. Then there was blood. Yuck. I don’t handle blood well. And wouldn’t you know, bandaids didn’t make it into the corporate housing packed goods, so poor Scott had to buy them on his way home from a long day of work.
The good news? Dinner (which didn’t require slices that thin) was delicious. We had soy-glazed salmon that was quick to cook, tasty, and had a good veggie side of cucumber and avocado salad. You’ll find the recipe at the Food Network site (and/or by clicking on the picture below).
We threw in some spinach to round things out even more. And some ice cream. You can’t be good all the time.