heat wave continues

13 comments

Afternoon Goy-ers.

Record for today is 101F.. We may approach that today, and a better chance tomorrow. The garden will not be happy with this wilting heat. I will have to water the newbies in the beds as soon as the shade gets there. Maybe some in the pots before the shade arrives, just to save them.

Just finished typing up the panzanella salad that will be made Saturday. Though to share it with, as some say here, ya’ll!

working the basement today, gathering up the loose ends for Saturday’s todo. Wish I could share it with you. PICTURES of the chow! might make you hungry tho.

Ok, out before it gets hotter, going to 97 or 98 today. I was out early to shop. Not too bad as it was cloudy. When the sun burns that off, it will be bad.

Panzanella

Pannzanella

Serves 12 – 1 cup servings.

Suggested alongs. Grilled steak, hamburgers, corn on the cob. Red wine of your choice.

6 cups cubed Italian or rustic bread
3 large ripe tomatoes (about 3 pounds), cut into chunks
1 medium red onion, halved and thinly sliced (use all if you like)
1/3 cup extra-virgin olive oil
3 Tablespoons red wine vinegar
1 teaspoons minced garlic
1 teaspoon salt (you may use less)
½ teaspoon freshly ground black pepper
2 medium yellow peppers, seeded and cubed
1 large seedless cucumber, quartered-lengthwise, cut into ¾ in pieces
1/3 cup chopped fresh parsley

Turn oven to 400F, line jelly-roll pan with foil, place single layer cubed bread. Toast bread 10-12 minutes, tossing once, until evenly brown.

While bread toasts, place tomatoes, onion, oil, vinegar, garlic, salt and pepper in bowl. Let stand 30 minutes at room temp until tomatoes release juices. Toss occasionally.

Add peppers, cukes, and parsley to tomatoes. Let stand for at least 15 minutes for flavors to blend. Just before serving add bread cubes, blend thoroughly.