Raita
Let me confess that I am not a natural cook. I love to eat and I love to make things, but I can’t just throw something together. Unlike the many amazing cooks in my extensive family, I’m not good with herbs and spices. Bottled sauces confuse me. I need help. I do love to read, though, and as a research librarian, I can track down directions to almost anything. And of course, there’s the internet.

For years, friends and family have urged me to write a memoir, but I-was-born-and-then-and-then inspires only an eye roll. I am not a historian. Tracing back favorite foods, however, has been a kick-start. Stories just pour out of me and I can’t write fast enough. Readers are remembering their stories, too, and at least two have enjoyed a root beer float. Although recalling favorite foods may appear contrived, for me it’s memory magic, leading to the far corners of my far-flung life. (Above: The Rack, my first oil painting)

Raita
Since the above defense brings no food to mind, I’ll share the cucumber salad I’m planning for dinner: Raita, from Good Food Gourmet, by Jane Brody, who was named “the high priestess of health” by the New York Times (1986) and remains one of my favorite cookbook authors. Raita usually accompanies Indian food, like keema (coming soon), but I’ll eat it any time. Raita’s a refreshing dish. I like this version even better than the soupier ones I’ve encountered in Indian restaurants.

I’ve always used the common cucumbers that overwhelm gardeners. I peel and halve them, then seed them with a teaspoon. I’ve never used unpeeled Persian or English cucumbers, but I’m about to try!


In a medium-sized bowl, whisk 2 cups plain yogurt (or nondairy substitute)
1 tsp. Garam Masala* (see recipe below)
1/2 tsp. Salt
pinch of cayenne

Chill. 1 hour before serving, add 2 large or 3 smallish cucumbers, peeled, seeded, and thinly sliced. Serve in small bowls.

*Garam Masala
Garam Masala is an Indian spice mix that I couldn’t buy on Beaver Island, at least not in the 1990s, so I mixed mine using instructions from Flatbreads and Flavors, by Jeffrey Alford and Naomi Dugoid.


In a small bowl mix 2 Tb peppercorns
2 Tb coriander seeds
2 Tb cumin seeds
1/2 Tb cloves
1 scant tsp cardamon seeds
1/2 stick cinnamon, broken up

Fry the spices in a dry hot pan until they begin to pop and brown, about 5 minutes. Cool, grind in a spice grinder (I keep a dedicated coffee grinder for spices), and store in a jar.