People always say that one man’s trash is another man’s treasure, and nowhere is this more true than in Manhattan. You might cringe to learn that I once pocketed a slightly distressed but relatively clean Longchamp bag sitting on top of (not inside) a garbage can in the stairwell of my apartment building. A frequent carry-on and beach tote, these days I use it to to store my camera equipment.
It should therefore be no surprise that when I spied a slab of white and brown marble peeking out from under a huge pile of black trash bags, I had to investigate. I pushed aside the bags to find a jagged 3-foot square-ish piece of table top (the wooden frame was precariously perched a few feet away). Score! I brushed off the monstrosity, balanced it against my hip, and teetered on home.
After weighing the marble at home (28.8 pounds!), I inspected my find. Jagged edges that can be smoothed out with a little clear nail polish. A few knife marks. Some crayon drawings. A little scrubbing and a dip in the bath tub later and the slab was gleaming. Or at least as gleaming as a chunk of marble salvaged from the maws of a garbage truck can be.
This morning I recruited my treasure for a photo shoot of an unassuming cucumber salad.
The salad actually started as ice water. During yesterday’s busy brunch, there were no extra glasses for staff, so I grabbed a quart container from the dishwasher. I filled it with ice and flooded it with water and carried it with me the rest of the day. I joked with one of our managers that I felt like a true restaurant person drinking from it like I’d seen all the cooks do and she warned me to always sniff a container before taking a swig to make sure it doesn’t smell like onions.
When I got home, I rummaged through my drawers and found my own stack of quart containers. I sniffed one – all clear. I grabbed an onion, a handful of cucumbers, and the last vestiges of dill hanging out in my refrigerator. A few swipes over the mandoline and the container smelled like onions.
After an overnight vinegary bath, the cucumbers were ready for prime time. I piled them onto a cream-cheese smeared bagel, and sat down to breakfast. I drank my coffee out of a mug. Because I don’t go back to the restaurant until Wednesday.
This salad is a quick overnight pickle that won’t last much longer than a few days in the fridge. Layered on sandwiches, piled atop greens, or just stabbed with a fork, these cukes are refreshing, light, and ready for a picnic.
- 6 Persian cucumbers or 1 English cucumber
- 1 medium red onion
- 1/2 bunch dill
- 1 C water
- 1 C white vinegar
- 1 T salt
- 1 T sugar
Slice the cucumbers and red onion as thinly as you can – I used a mandoline. Layer them in a quart container with the dill fronds. In a covered pint container, shake together the remaining ingredients until the salt and sugar dissolve. Pour the liquid on top of the vegetables, cover, jiggle, and refrigerate overnight.