As much as I like to think I keep it current with internet phrases and memes, more often than not I am actually embarrassingly out of the loop.
Exhibit A: Until a quick Google search about 5 minutes ago, I literally had no idea what a “hot girl summer” was, why everyone has been trying to have one, or where the phrase even came from. Even now though, I only have a vague understanding of the criteria. Does it require having a tan? If so, I’m automatically disqualified. But does it involve cooking in an air conditioning-less kitchen on a 100˚F day and questioning every life choice I’ve ever made? Then I guess I’m nailing it.
On that topic, can we just acknowledge how rough cooking in the summer is when you live in an NYC apartment? Unless you have central air or an outdoor grill (and then who are you, royalty?), you’re pretty much relegated to a poorly ventilated kitchen, sweating through your clothes every time you try to scramble an egg. And sure, it’s easy to go oven-free during the summer when so many delicious fruits, veggies, and herbs hit their peak. But how many salads can you eat before you throw in the towel and boil some water?
A hands-off recipe like this strikes the perfect balance. All it takes is 10 minutes of boiling water (you don’t even need to babysit it – go sit in your air conditioned bedroom!) and 2 minutes of chopping cucumbers and you have a tangy, umami, slightly spicy, yet refreshing salad. Serve it as a side (I ate it with some garlicky cilantro salmon), take it to a picnic, bring it to the beach, eat it all in one sitting. Don’t let me tell you how to live your life, just do you, boo.
