Hot Fun In The Summertime
Hot Fun In The Summertime
I lived in central Florida for fifteen long, hot years. This
northern girl literally wilted on the vine there. I just could
not adapt to the heat. My biggest complaint was that for some
reason Florida was no longer regarded as a tropical climate, at
least not when it came to business clothing. Whereas previously,
a loose cotton or linen guayabera was the obvious and acceptable
choice for the blistering weather, nowadays it could be a
hundred degrees outside and yet everyone swelters in a suit. I
don’t get it. Who is making these rules?
Mealtimes tend to have lots of rules, too. Growing up, mealtime
was exactly the same at my house, summer or winter. Other than
the occasional barbecued hamburger, my Mother produced the same
meals day in and day out all year long. 98 degrees, oven on,
burners flaming and no air conditioning, it didn’t matter. As
much as I love to cook, I’m no longer a slave to that line of
thinking. When the weather is tropical, so are my clothes and so
are my meals. I say, lighten up! Try out these summer meal ideas
and see how comfortable the heat can be!
Even if your family demands a hot meal, try incorporating some
cold items into the menu. Pasta is still a great option; but
make it with a fresh sauce instead of one that simmers all day
long. Blanch your vegetables early in the morning (or do extras
one day) then marinate and serve cold with a grilled entree. Or
roast two chickens, and save one to eat cold the next evening.
Lighten up your sauces - think salsa instead. No flour, no
cream, just chopped veggies or fruit to top a grilled chicken
breast or broiled fish fillet. If you must use your oven, make
it do double duty. Roast your vegetables along with your meat.
Be adventurous and experiment with tropical fruit added to a
conventional fruit salad. Add a yummy warm fruit muffin or
biscuit (you don’t have to bake, let Very Vera do it for you)
and an assortment of cheeses. Your family may be happy without a
heavy meat entree for a change. The key here is a happy mama. If
you serve it up with a smile, chances are it will be eaten with
a smile!
Potato and Cherry Tomato Salad (4-6)
3/4 cup extra virgin olive oil 6 tablespoons white wine vinegar
1 1/2 tsp. salt Coarse black pepper to taste 2 pounds small
white potatoes, scrubbed 1 1/2 cups cherry tomatoes, halved 6
bail leaves, torn into small pieces
Combine oil, vinegar, salt and pepper in a salad bowl and set
aside.
Put the potatoes in a pot, cover with cold water and cook until
knife is easily inserted. Drain, cool to room temperature and
cut them into small wedges or slices. Toss them into the salad
bowl along with the cherry tomatoes and basil. Allow to marinate
at room temperature several hours before serving.
*To keep your cool, cook potatoes early in day and refrigerate
until ready to use.
