Tuesday, 10 July 2012
Cold and Hot
Not that long ago, we saw temperatures between -20C and -30C for MONTHS on end.
Through those oh so long winter months, we welcomed the heat that the oven produced and we took full advantage of it, leaving the oven door open after cooking to extract every drop of heat that we could.
But now, with temperatures like this:
we look for ways to keep the heat out of the house! Cooking outside
is a great way to keep the house cooler, but sometimes I want to fix supper early and not have to stand by the hot BBQ tending to a grilled meal right at the supper hour (with the sun in my face!). I've been known to plug my crock pot in outside (or in the garage), but also, I like to use my BBQ like an oven.
In just 5 minutes, I can assemble and layer our entire dinner into a casserole, then pop it onto a slow BBQ. Several hours later, we have a great meal to eat with very little hands on time. Oh, this is a VERY good thing!
A little bit of fresh herbs (in this case sage), goes a long way to making a basic meal extraordinary. I'm so loving the fresh flavours of the season!
Seasoned grass fed beef short ribs piled atop some veggies, then drizzled in local cold pressed canola oil makes simple nosh fit for a King. We serve a lot of cold meals at this time of year too, but once in a while something "cooked" is in order to change it up.
The house stays cool, tummies are fed and in this busy season of gardening, I'm minimizing my kitchen time (which is a very good thing).
Oh yeah :)