In honor of summer:

Are there any foods that you only eat when it's higher than
80 degrees out there?

62 responses total.

For me this summer, it's Creamsicles.  When it's too hot and
muggy to eat anything else, I've got room for Creamsicles.  :)

(I'd say ice cream sandwiches, but I ate those all through winter, even on
that really cold day [had my first pint of Ben & Jerry's too. you can do
these things when you're indoors].)

(I can think of some things I wish I hadn't turned the oven on to cook
when it's that hot outside...)

Vegetable ke-babs....cut colorful peppers, onions, zuchinni, mushrooms,
etc. into chunks, string on to skewers, dab your favorite sauce (mine
is soy/rose'/garlic and spices mix) and grill.  Put it over rice, in
a salad, whatever.   Mmmmmmmm!  

This is now linked from agora to kitchen.

Whiskey slushes!  It doesn't really cool you off but somehow
you don't mind so much.

Blue Bell Rainbow Pops.  The only good thing Blue Bell makes.  Of course,
I eat them all the time, but it is almost always above 80 out.

For me, it's watermelon. I can eat watermelon till I pop in the heat. :)

        Pattie

I like ice cubes.  We (my family) just got an icemaker, and it was well
worth it.  I just take a cup and fill it with ice cubes, and eat them.

For me, it's freshly squeezed, shake-em-up lemonade, the kind vendors sell
at the fairs and summer festivals.  Wylers and Country Time can't even
come close in my book!

   There aren't any hot-weather foods for me. I can think of 
lots of things I won't eat in the heat, but then again once it's
really hot I don't want to do much of anything.

It's watermelon for me.  Our cat likes it too.

Heat doesn't usually bother my appetite.  I *eat*.  Year 'round.  No problems!

I like the mental picture of a cat eating watermelon.  :)

 I'm with Pattie and remmers. I have been known to eat several pounds
of watermelon on hot days. ;)

  Frozen grapes.

On a hot summer day my favorite snack is a chocolate cone from
my local "DQ" :)

Washtenaw Dairy!!!

Ice Cream

gazpacho--the real andalusian stuff like my mother-in-law makes.  only
fresh vegetables (no canned tomato juice), and i serve it with ice 
cubes...aaaah!  and it doesn't heat up the kitchen!

By the way, I've never tasted any gazpacho as good as the one they served
at the old "Whiffletree" Restaurant (boy, do I miss that place!).  I think
I have the recipe for their gazpacho around somewhere, if anyone is inter-
ested.

I'd be interested!  What's gazpacho?

I'd love to see Liz's gazpacho recipe, too.

Jamie - Gazpacho is a tomato-based soup that's served cold.

Spanish in origin, I think.  Cucumbers?  (Been a long time ... )

cukes, onions,tomatoes, olive oil, chilled to perfection.

   The WhiffleTree--sniff!

It's only BELOW 80 here a few months out of the year, but for the really 
hot days, I like to freeze a bunch of grapes (re#14).  I also consume my
weight in iced tea.

According to the Andalusians, gazpacho is an Andalusian dish.  But that's
about all they agree on.  The book my mother-in-law gave me when I 
married her son "La Cocina Andaluza" lists 11 varieties of gazpacho,
some of which are served hot, and some of which don't contain tomatoes
in any form!"

I don't have a "written down" recipe for my mother-in-law's gazpacho.
This is what she taught me:

Peel 2 - 4 cloves of garlic.  Roughly chop 2 - 4 red, ripe, tomatoes.
Seed and chop a green pepper, and peel, seed and chop 1/2 to 3/4 of a
cucumber. Reserve a little (say 1/4 - 1/3 cup) of each of the chopped 
vegetables.  Put all the rest of the vegetables in the blender with 
the garlic.  Pour in some water, enough to put a couple of inches at
the bottom of the container...
Turn on blender and blend till smooth.  While blender is running, 
pour in olive oil.  Don't be a miser with the oil!  It should be
extra virgin...use from 2 to 6 tablespoons, more or less.  Now pour
in red wine vinegar, enough to give a bite...1 to 3 tablespoons, more
or less.  Now, blend in some fresh bread crumbs, taken from the inside
of a loaf of day-old french bread.  This gives the soup body and fills
you up, say a half cup or so.  Let chill  a couple of hours minimum.
Taste and add salt and vinegar as needed.  Stir in reserved vegetables 
and serve in a flat bowl with ice cubes.

This only works with fresh local tomatoes in July or August, the riper
the better.    Strangely enough, most andalusians prefer their tomatoes
served green with just a hint of red...so this recipe is good for using
up day old bread and too-ripe tomatoes.

I hope you enjoy it!  In Spain, they would say, que os aprovecheis, amigos!

Thanks for the recipe!  I've never seen one with the bread crumbs
in it.  I can hardly wait for the good tomatoes to come in.

Let me add, upon further reflection, that you may need to add some
extra water if it seems too thick...and/or blend in two parts.  I personally
use a hand-held blender and blend madly about a large tub while pouring in
great good-gobs of olive oil i hand-carried back from spain... You're welcome. 
Let me know what you think...

fruit, fruit and more fruit!  Especcially really ripe, really cold plums!
Especcially good with a cold fruit sauce for dipping.

Fresh organically grown blueberries.  Mmmmmm!  They're not available
very much, but oh are they good when they are available!

Pop-ice is my favorite!!!


q



























help help help help help help
"."

:)

Well, he got out of it *somehow*.

.q

Sorry about that mess up there.  I have my own log-on now and I figured out how
to end an entry.
                 :)

"."

Hi Rae-Margaret!  Welcome to Grex!

welcome!  always glad to see a new... id?

I eat a special mixture of my own making. Mix one cup plain yogurt with one cup
*frozen* berries + one tablespoon sugar or nutrasweet. add more berries if you
want it more like an ice cream, or more yogurt if you want it like a drink.
P.s. Mix the stuff in a blender.strawberries are my favorite in my concoction,
followed by blackberries. Make sure they're frozen!

- Backtalk version 1.3.30 - Copyright 1996-2006, Jan Wolter and Steve Weiss