Summer

The I’m getting a new refrigerator and have to use up everything in one pie. (Apple, Strawberry, frozen Black Raspberries)

Many of you have heard me complain about my refrigerator.  It’s a small old Kenmore that long ago lost it door compartments.  Bungee cords have been doing a not very good job of holding in the mayo, mustard etc.  For the past year the opening of the refrigerator was inevitably accompanied by an expletive in reaction to something tumbling out.  The door’s final revenge was on Saturday as we awaited the delivery of the new fabulous (to us) French Door Freezer on the bottom Amana.

Mom was eating an omelette and asked for ketchup.  I opened the frig door and the ketchup fell out and skidded on the floor to her.  Hilarity ensued.  We felt the refrigerator knew it was leaving and was bidding us a fond adieu. 

Meanwhile I had to completely empty the old frig in anticipation of the new.  I found some unexpected pie fodder like farmers market apples that were not very good for eating but would be fine in a pie.  A basket of strawberries that was on it’s way out and in the freezer (a whole other story) a half empty bag of Trader Joe’s frozen black raspberries.

Risotto scared me at first. My son Franklin brought a box home from a trip to Italy and it sat in the pantry for years. I had the same fear of risotto I had about cooking a duck. Both seemed to require a skill set that was beyond me.

After much hesitation, I finally took the plunge and you know what I discovered, making risotto is easy, requiring only a little more skill than making pasta.

In fact, think of risotto and pasta as two sisters. The key to both is what goes on top.

Just about everything you like with pasta will work with risotto. Most vegetables, meat, poultry, seafood, and fresh herbs if sauteed first can be added to risotto just the way you'd add them to cooked pasta. And both like a bit of freshly grated cheese on top.

On really hot days, when I was growing up, my mother used to make an antipasto plate with dry salami, cheese, cherry tomatoes, olives, celery sticks, and various other things for dinner. We'd sit outside and nibble away until the house cooled down enough to go back inside. These days I don't have any outdoor space where I can eat al fresco, but I still enjoy a do-it-yourself style dinner now and again. Hot weather calls for some creative approaches to meals and my mom was right--lighter, less meaty, room temperature meals that don't require using the stove really help beat the heat.

A variation on my mom's antipasto platter is lavash sandwiches. If you've never used Persian lavash bread before you should try it. It's similar to a flour tortilla but square or rectangular instead of round and at room temperature it's pliable and soft. You can get it in white or whole wheat. Tortillas are great when warm, but cold or room temperature they are dry and gummy and not very tasty. I know plenty of "roll-up" sandwich recipes call for them, but lavash is a much better choice. I particularly like the lavash bread I get at Trader Joe's but it's available in supermarkets near me as well.

This is one of those desserts you make when you are in a pinch for time.  It's quick, it's easy...easy, as in...no baking skills required, since it's a no-bake dessert.  It's the dish you make when you get a call Saturday morning to come for a barbecue that evening and you are to bring dessert.  You'll have just enough time to get to the store and get this made.

Better yet, stock all the ingredients at home (with the exception of the kiwis) this summer, get it thrown together when the call comes in, and pick up the kiwis on the way.  You can easily add them at serving time.

The taste of this is really nice and refreshing...I guess I never put lemon and kiwi together as a flavor package but it works really well together.

Give it a try! It's a true time-saver!