Sunday, October 2, 2011

It's Too Hot to Cook

Though I may have to cook soup, soon. Yes, in heat that ranges from 79 now at 12:30 am, with 72%  humidity. There are tomatoes that aren't getting any younger. And a red Garnet yam. And large, juicy shrimp.

So, that's THREE soups, asking to be made: Indian-spiced tomato soup, creamy sweet potato coconut soup, and Singaporean laksa.

For the moment, though: it's too hot to cook! So, this is what we've been eating:

Cantaloupe (local from Hawaii, hopefully sans listeria) with prosciutto

Salads of cucumber, sweet mini peppers and sweet red onion slivers

Toasted La Brea rosemary olive oil bread, drizzled with olive oil and balsamic vinegar, topped with WOW tomatoes sprinkled with sea salt. Juicy!

Here's another idea for those tomatoes: chopped and mixed with capers, olive oil, garlic, sweet onion, sweet basil chiffonade. Sorry, but you have to cook up a pot of spaghetti or linguine to toss it with this cold tomato sauce! Serve with shaved Parmigiano Reggiano and a glass of Pinot Grigio or a light red. Serve with the cantaloupe and prosciutto from above. Dessert: your choice of sorbetto. Heaven!

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