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Editor's Letter

I don’t cook in August. It’s just too dang hot.

No, we’re not going on a month-long fast. I’ve found ways to keep us fed without cranking up the stove.

We’ll eat out more. What a privilege to be seated in an air conditioned dining room, sipping a cold glass of prosecco or a slightly dirty martini, perusing a menu filled with all kinds of goodies, while someone else does the hot work in the kitchen.

I’ll clean out the freezer. Like squirrels hide nuts for the winter, I stash containers of food for August. It’s time to open the freezer and see what I “squirreled” away. I make a distinction between cooking and heating things up, don’t you?.

We’ll savor the season. I recently served a platter of seven different kinds of fresh-from the farm tomatoes, sliced, topped with slivered basil and sprinkled with balsamic. Just those three ingredients packed a powerful lot of flavor and looked almost too pretty to eat. The melons this year have been the best in recent memory. The corn needs only a brief encounter with hot water. For a double dose of coolness, I like to whip up some tzatziki, that luscious combination of cucumbers, Greek yogurt, lemon juice and dill, and serve it with sliced cucumbers.

I’ll see you in September with a lineup of game day recipes, but, until then, my stove is on vacation.


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