“So what did your mom make for dinner on the hot days?” I asked. “I dunno. We lived in Florida. It was always hot. She made lasagna.” (And I found myself remembering an event two years ago, when I came home to find Scott making bolognese, bechamel and homemade noodles in the middle of July…it all becomes clear!) “Hmm. We always had curried chicken salad with almonds and raisins, stuffed into pita. I hated it.” But sometimes we had egg salad. Or tuna melts. And that was pretty cool. Or hot. Or whatever.
But now when it gets hot, I bust out what Scott fondly calls “Emily food”. See, you can always tell who’s done the cooking at our house. Pasta, meat sauce, sausage….Scott. Rice, grain, veggies…Emily…oh, and yogurt. And “Emily food” is just so darn good when it’s hot out. It’s light, refreshing and hardly needs any cooking. And now even Scott has taken a liking to it.
So this week during that crazy April heat wave, we had rice salad for dinner and we ate every last grain. It was so good. And then we went to Ici for dessert! (But I digress.)
And this is what I did
Scott had cooked up some of Rancho Gordo’s Brown Tepary Beans with onion, garlic, marjoram and bay (and Lord were they delish all by themselves!). Then I cooked up some white rice with crushed caraway seeds thrown in. As the rice was cooling, I sliced 1/2 of a red onion and macerated it in champagne vinegar and salt. The onions will turn bright pink when they’re ready. Then I drizzled in some extra-virgin olive oil to make a vinaigrette and added black pepper. And then I just mixed. In went the rice, the beans (save that yummy liquid for somethin’ else), those sweet English peas, and diced avocado.
Hooey, did it hit the spot. And it was delicious.