To coin a Cole Porter phrase- It’s Too Darn Hot. I don’t know about you, but I’ve found as I’ve matured that I have an increasingly smaller temperature gradient that works for me… not too hot, not too cold…and truthfully, if I had to choose- as much as I love hot weather, I’m more comfortable bundling up in silk long johns, furs and mukluks, than I am spritzing myself with cooling spray and sticking my head in the freezer. Quite frankly, I don’t know how you folks who live in hot areas do it… Heat just makes my head want to explode.
So when the thermometer goes way up what do I do? Pop the wine in the freezer, make a batch of gazpacho (something we’re doing in June these days thanks to an overly warm winter), and follow it with a fennel-citrus salad. Super-fast, super-easy, super-cool. It’s all I have energy for. And for dessert? Fresh peaches from the trees in the backyard. Pure unadulterated sweetness. Eat your heart out Julia Child. Sometimes the best recipe is food the way nature intended it. Until my next post- stay cool- whether by pool, air-conditioning, or basement.
ratio: 1 orange to 1 head of fennel
1/8th lemon & lime
1 tbs + olive oil
drizzle of champagne or other light vinegar
1 tbs sesame seeds for every fennel/orange combo
Directions: Slice fennel and orange into small pieces. Drizzle olive oil and vinegar over the mix. Squeeze the lemon & lime over the mix and toss. Add sesame seeds and toss again… This is a very laissez faire type of recipe- meaning do what is easy and what feels right to your tastebuds. It’s too hot to do anything else. Really- if you could twitch your nose and have the ingredients mix themselves- that would be best.