Some Like it Hot . . . . . . . .

OK. It's really hot!  No actually it's so darned, over the top hot, I could scream.

The oppressive heat, the biting insects, the clouds rolling in late afternoon but still

no rain. The baby bunny who ran up the driveway this morning looking so hot and

raggedy in his fur coat. The birds, who just want to bathe in the baths, look skinny,

messy and tired of it all, just like me, except I'm not skinny.

This week promises days of 99F and nights of 75F so not much cooling. One wakes 

tired in the morning and gets more tired during the day as the temperature climbs. 

The southern summer is abominable - why do I even live here? 

Only God knows - oh and the international company who moved us here in 1977.

I never knew it might be forever.

How/why have I stayed so long? A pale English girl who grew up in a cool, 

often (very often) wet climate. I don't know. . . . . . . guess it was meant to be.

Will I stay forever? My 'forever' is probably not that long. We talk about it. You know,

which one will go first and what will the remaining one do with what remains

 for him, or her!

I'm staying in the kitchen a lot these days. I know, that sounds a bit silly, 

don't they say - "if you can't stand the heat stay out of the kitchen."

Yesterday I stoned a pound of Washington State cherries and made a 

French clafoutis. I added a big slosh of Chambord Black Raspberry liqueur 

which gave it a nice flavor.

We didn't really need dessert but I needed to use up the cherries.

The kitchen window sill basil has gone to seed but is pretty and cool looking as

 I snip off leaves to add to anything with tomatoes.

My three late seeded pots of basil are coming along outside. Earmarked for 

a few batches of pesto to freeze for the winter months, I'm hoping it does well 

over the next few weeks. 

My kitchen is producing quarts of soup. We were out of town last weekend but since

 returning I've made three vegetarian soups. 

Friends and neighbors are tossing lovely veggies our way as they harvest.

Today, this one perfumed the the kitchen - Curried Summer Squash, the recipe from

 my friend Jeannette. I love it plain to start then add lentils and a little more Indian spice

 to leftovers for another day.

A bowl with a salad is easy. Or a flatbread with melted cheese, arugula tossed in EVOO

 with freshly ground black pepper, makes a good light supper.

Actually, my kitchen remains a cool place thanks to the recently installed
 new HVAC system. A lot of money, but well spent, temperatures and tempers
 have definitely cooled too!

Hope your little corner of the world is comfy.

Have a good week.