It was far too hot to cook yesterday, 95 F. but felt like 103.
Time for a no-cook meal of buying Costco's shrimp salad and adding some chopped celery with leaves, a chopped jalapeño, chives, squirt of lemon juice, and a little Trader Joe's 21 Seasoning Salute. Chill and stuff some in a hot roll.
I did saute the inside and outside of bakery rolls in butter, quick heat along with making tea for RH's iced tea but that was better than heating up the oven. And his almost nightly small dish of cooked frozen okra. Don't ask. Along with a pickled egg--I put boiled eggs in pickled beet jars when they're empty--it was a nice too hot to cook meal.
[First picture my supper, last one RH's; we each stuffed our own roll. It may be too hot to cook for me but never too hot to garnish or choose a sterling silver fork.]
Today is supposed to reach between 98 and 100. Between that and a vet visit, I'm all for a repeat of last night's supper. But one of us doesn't like leftovers. Frozen dinner, RH?
Great idea for a hot summer night's meal! We eat a lot of salad type dishes when it's too hot to cook. This afternoon, we had a late lunch out with my mom and even though we only had salads, they were big ones and had quite a bit of grilled chicken on them. So tonight for dinner, all we had was corn on the cob and sliced tomatoes - both from the local farm stand.
ReplyDeleteI guess I'm lucky that my hubby will eat just about anything, including leftovers! Good thing he does like leftovers, because that's what he has to take for work meals the next day. No made-to-order food on a 12-hour shift! ;-)
Melanie, we often have just corn on the cob and watermelon for a summer supper, or corn, tomatoes and fried okra. And think it's more delicious than filet mignon!
DeleteI remember now about Brian's work meals being stacked in small containers in your fridge! I know his co-workers must envy the variety you cook for him. I hope all is well now there after your power was finally restored after the storm!
oh gosh.
ReplyDeleteyou make Everything... even a mundane summer meal... you make it so beautiful!
you do!
I also have a friend who refuses to eat leftovers. she admits she is rather spoiled.
my Gram could make the most incredible meals out of 'dabs' of left overs! amazing!
to me that is True Creativity! it's also a person who knows the value of simply Eating to stay alive. maybe my friend and your RH have never been hungry enough! xo
Why thank you, Tam! Can you imagine refusing to eat leftovers? If your friend is the cook in the family that means she has to cook a lot of meals. I admit I cook fewer and fewer full course meals now. Now it's more like adding something to a previous night's supper: a pot of soup one night and a big salad to go with the leftovers the next night or if I do cook a meat and veggies one night it all goes on a salad the next night. Leftovers are Gold!
DeleteYou started with store bought shrimp salad, but ended up with refreshingly delicious, gratifying, gourmet goodness, and styled so beautifully on all that cool green loveliness! I love the idea of pickled eggs in beet brine - must try that - okra, not so much.
ReplyDeleteIt's HOT, here, too, (setting new records for extreme heat for Greece), so I've also been indulging in salads: Greek, Mexican, tuna, egg and various greens topped with grilled chicken, all very tasty and healthy!
I love leftovers, especially when I'm having a busy day and know that when the hunger pangs hit, I have a ready meal waiting for me!
Hope you get some cooler temps. I wish it would rain, here, but I'll probably have to wait until October!
Happy Friday, Dewena
Poppy xoxo
Oh Poppy, I'm ashamed of complaining about our heat compared to what you've been through there in Crete lately! And how badly you need rain reminds me to be grateful that we have 40 to 60% chance of rain forecast almost every day for the next week. I hope you're still getting all those delicious vegetables out of your garden and your meals always sound amazing, even the simplest ones. Happy Friday to you, Poppy!
DeleteGood morning dear Sister,
ReplyDeleteHow ironic you had Shrimp salad yesterday! Before I got up this morning, I thought of shrimp for tonight’s dinner! Probably over rice. Maybe a few for shrimp cocktail.
I see your weather daily & oh my Tennessee has had higher temperatures then Florida!
So happy you are blogging again!
Enjoy Friday the 13th!!!
Hello Deb! You know what they say about great minds. I don't know, it just seems too hot for beef right now. I had some frozen wild salmon from Trader Joe's and put it in the fridge to thaw today and tonight will have that cooked with lime slices and juice, butter, honey and chives--over rice.
DeleteI forget sometimes that you keep up with our weather as much as your own what with children and grands here. I remember Don saying that y'all are almost always cooler in Florida in the summers than we are here in Nashville. And I had to remind him that our October all than makes up for it!
I'm trying to get back in blogging more faithfully.
Love to you, my little sister!
This reminds me that I saw shrimp on sale at the grocer the other day but I have to admit my ideas for using shrimp are very limited. This sounds delicious! I tend to go overboard when shopping for vegetables and then stare at the fridge wondering how to prepare them, how to make them part of a meal or even a whole meal. Sometimes I think I've lost my love of cooking since my surgery. very odd...I'm feeling so much better physically.
ReplyDeleteStay coo!❤️
Jane, I'm so glad you're feeling better after your surgery. I go through phases of not enjoying cooking too, especially since I've been doing it a very long time. One tip I learned from Tamar Adler's book An Everlasting Meal is to make a list of the best food memories that I loved and start by cooking something on that list. It works for me!
DeleteThat's a perfect hot summer meal, served on old hotel/restaurant china! Over the years I've collected quite a few examples of the many patterns, but only the tip of the iceberg. In fact, I don't own a matching set of dishes - it's fun to set the table with something different from time to time. It's all driven by nostalgia. I can clearly remember at the age of 4, eating a piece of pie in a McCrory's 5&10 during WWII after a movie with a young woman friend of my Mom's whose fiance was in the Navy, as was my Dad. Those dishes made quite an impression on me! I have some pieces like yours. (Oh my gosh - I still remember scenes from that movie!)
ReplyDeleteP.S. Pickled eggs are very much a Pennsylvania Dutch addition to a meal.
Ruth, I love your memory! Thank you for writing about it here. We love restaurant china and the green banded Buffalo dishes are our everyday dishes. I didn't realize that about the pickled eggs, interesting.
DeleteI think your husband must be like my husband. After 57 years I get a bit mixed up! BUT my husband wants a small dish of fried okra every day too!!!
ReplyDeleteI love love love your "blog". Pictures do tell the story and you keep it simple. It makes my day better ever time I see incoming mail from you!
Jami, I would eat okra fried everyday but just don't like whole boiled okra the way RH does. Strange because I do like sliced okra in some soups. Thank you so very much for your comment about my blog! I appreciate it!
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