This has been my first summer in a house that is over 100 years old and that doesn't have an A/C. Knowing how much time I spend in the kitchen it has been a challenge to continue to eat well without feeling over-heated in the process.
My favorite strategy is to do most of my cooking early in the day while the air is still cool and fresh.
Another strategy that has worked for me is to use a clay rice cooker to cook rice or steam vegetables. It doesn't heat up the kitchen.
Lately I have been cooking pasta with something green such as broccolini, kale or spinach. Then I store the pasta in the fridge until I am ready to use it. When it is time to eat I gently warm the pasta and then I dress it up in variety of ways.
Some of my favorite toppings are chunks of fresh ripe heirloom tomato, a sprinkling of minced red onion, sun-dried black olives, a dash of olive oil, chopped mexicali avocado, (a wonderful small avocado with paper-thin skin that is edible) finely grated parmesan cheese, and fresh basil from the garden.
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