^ This.
Having the air conditioner go out just poured salt in the wound.
I’ve been making chicken/tuna/salmon salad, eating chilled fruit and raw vegees for days. Think tonight will be salad. Cold salad.
I have sauce simmering for lasagna, and I will shortly start hulling strawberries to make jam. I got a wild hair and dug out the canning stuff and stopped at the farmers market. We’re also planning to make some mustard pickles. Mmmm
Your AC too? I’m living with a window unit until the repairman can get here sometime this coming week.
Tonight, with the heat index standing around 110F, it’s BBQ and slaw from one of my favorite takeout places with a sugar free popscicle for dessert.
Grilling home-raised lamb chops tonight with a balsalmic/dijon and basil marinade. Side will be grilled potato and green bean sald. Can’t wait!
Hey, I don’t even have a window unit. Heat indexes running 110-140 around here, although it has “cooled off” down to the humid 70’s at night.
I did manage to get mine working again, sort of, for about a day and a half, but it’s just dead now. No cooling centers in my county, so I’m having to drive my spouse to and from one in the next county over to keep him from winding up in the ER.
It’s been a rough week.
Elk burgers with salad. I made some banana bread today, but I think I’ll save it for breakfast.
Tomorrow is my birthday, which we’ll celebrate with… Chicken Pot Pie! And celebrate again on Tuesday with sushi. I love food.
Happy birthday, Alpine! It was mine yesterday. 
We made chicken cordon bleu last night, at the request of one of the kids. It did turn out well, but it’s too extravagant and too much of a pain in the butt to ever show up on the menu with regularity.
Tonight I’m making one of the local specialities: tagliatelle alla bolognese.
Happy birthday Alpine!
Last night I made a batch of strawberry rhubarb jam, so I have 8 pint jars full of jam. Mmm.
Scratching together lunch, so I am making quesadilla-ish roll-ups.
Happy Birthday, Alpine!
I’m attempting cabbage rolls for the first time. It will be delicious, or it will be a disaster. I don’t know which yet.
I will also be attempting a new gluten-free cookie conversion. See above.
Happy Birthday Alpine! Birthday dinner “week” is always so much fun.
I just scrubbed the heck out of the stove, under the coils and the drip trays and so forth. I’m tempted only to eat cold foods for the next 2 weeks that we’re here…
Even bad cabbage rolls are still pretty dang good.
Just make sure you don’t burn them. The first time my wife made them she rolled them and baked them with the tomato sauce but underestimated how thick her sauce was and how high the oven was. Live & Learn.
Well, today I processed and froze ten pounds of greens - radish, kale, beet, and chard (my turnips all up and died, more’s the pity). Held back some to made pasta-and-greens, which I like to eat hot and my spouse likes cold. Added some carrots and radishes (the bottom parts) from the yard for color, and mini portabello mushrooms with a dressing of garlic and olive oil with a touch of anchovy.
And made banana walnut muffins.
And a nibbly-vegetable tray of multi-colored radishes and carrots.
And a crockpot of beef-and-beet soup.
I still have a bucket of beet root waiting for me to do something with them - Detroit reds, golden, and chiogga beets. I do like colorful vegetables.
Did I mention it finally cooled off around here, making the kitchen bearable?
I have to disagree. The last cabbage rolls I ate had the flavours but had the texture of mush. Blech.
Of course I also grew up with sour cabbage used to make them, anything else tends to taste wrong to me (too sweet).
I need to make my own batch again, but I’ll hold out until my craving for them gets too much since I tend to be the only one who eats them in my small household.
Thanks for all the birthday wishes!
I made the dough for the pot pie crust yesterday and we already have some cooked shredded chicken, so it’s nearly time for the mister to step up and start cooking! (He’s the star chef around here, anyway.) I’m still trying to decide whether to make myself a tiny flourless chocolate cake, but I’ve already had chocolate chip banana bread for breakfast and a friend took me out to lunch, so… Maybe that would be excessive. 
PS Got some cool rainy weather to pass around if anyone wants a little. Monsoon started back up again today.
We just had lunch out at a relatively new place called Nostrana here in Portland. The meal was good, but the butterscotch budino for dessert made me offer to put the chef in my will. Good god, was that an amazing thing!
Yay! The AC is fixed.
It’s still hot enough out though that I’m not too ambitious a cook. Tunafish on toast, a nice garden tomato from the farmers’ market, cottage cheese and a ripe, juicy peach.
Tonight was mostly an attempt to eat some of the damn CSA veggies before they take over the house. I made stuffed patty pan squash with onions, garlic, squash innards, Parmesan, and bread crumbs. There was golden beet soup with ginger and lemon zest. There was a bagel with chive cream cheese and smoked salmon, because I am sad when we buy half a dozen bagels, and I only get to eat one on Sunday morning before Tom Scud eats the rest of them during the week, because I’m just not intersted in breakfast at 7:30 am and I try to bring yogurt with berries and walnuts to eat at work later in the morning.
There may be blueberry pie in a little while.
Any ideas for Savoy cabbage? Cabbage usually makes me think of borsch, but it’s not really borsch weather, and I really don’t know what to do with Savoy cabbage anyway.
OH - does anyone have any ideas for beets? I have a 12 quart bucket full of beets. I make soup from the big, slightly woody ones. I have medium and small beet as well. As mentioned, Detroit red, chiogga, and golden.