Maybe one more toasty day, and then the heat here in the North may break. I hope so. Otherwise, my golf game on Tuesday will be less like a stroll down a green fairway and more like the March to Bataan.
Meanwhile, our porch isn't exactly inviting.
And in spite of our glorious air conditioning, I still can't get too interested in firing up the stove. So, tonight is Swiss steak, which I haven't made in ages, but I'm in favor of meal I can drop into the non-heat-generating crockpot and walk away from for 5 hours.
How ironic to flee the Florida heat, and be surrounded by it in Massachusetts, I think. Somewhere in New England, where it shouldn't be so hot.
ReplyDeleteIronically, even in late April it's cooler in Florida than during a Massachusetts July.
DeleteAny meal that cooks itself is fine with me, even with the hassle of prepping it first, which I did yesterday. I prepped and browned, then a beef casserole went into the oven and I walked away from the kitchen for hours until it was done. I have never heard of Swiss Steak. What is that please?
ReplyDeleteOld-fashioned recipe, one so easy you can make it post-lobotomy:
DeleteChuck steak, or something similar. Cut into serving chunks (so it'll fit in crockpot) flour, salt, pepper. Put on bed of sliced onions in pot, top with sliced carrots, chopped green pepper, and dump one 16 oz can of diced tomatoes on top.
Crockpot on high for 5 hours or low for 8. Ridiculously easy, surprisingly good.
Very similar to my beef casserole. I brown the meat and vegetables before they all go into a Le Creuset pot in the oven. Which then helps to warm up the kitchen as it cooks the winter dinner.
DeleteOur stove doesn’t get much work during summer. We are also having a little break in the weather, at least for today.
ReplyDeleteYes, much cooler this morning (Tuesday). Phew.
DeleteWe tend to default to fish when it's hot. It's a lighter meal and fish cooks fast! We often serve it on salad greens.
ReplyDeleteIn fact, tonight is perch. And broiled romaine with Caesar dressing.
Delete(This blog is developing into quite the foodie site. Kind of cool.)
Broiled romaine? Romaine is lettuce, right? What we call Cos I think. Long-leaved lettuce, a bit crinkly?
ReplyDeleteThat's the one. Cut head lengthwise down the middle. Mix a Caesar-like dressing of olive oil, lemon juice, garlic, and egg yolk. Brush dressing over face of the two halves, top with shredded Parmesan and broil for 3-4 min. Lettuce will still be crunchy, with a melted cheese crust.
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