Monday, April 28, 2008

Hot, Hot, Hot.

I can't help it, every time I think of that particular line in Arrow's song, Hot, Hot, Hot, I hear David Beckham struggling with it in the out takes of Bend It Like Beckham.

But, hot, hot, hot, it is indeed today! It's not quite the right season yet, but it certainly FEELS like summer. So much so that I desperately wanted a raspberry slurpee from 7-Eleven. Only problem is, 7-eleven here sells an overly sweet and strangely fluffy concoction called Blue Raspberry slurpee. Or Cherry, or cola. No orange, mango, pineapple, blackberry or any of the other familiar fruity concoctions I'm used to. (Poor apprentice chef's daquiri = nip down to 7-Eleven on the corner, buy a super duper large mango or raspberry slurpee and on the way back to work suck enough out to give you brain freeze. Then top up with vodka from the bar on the way through to the back, and REALLY enjoy your shift even though it's nearly 50C in the kitchen all night long. LOL)

Where was I? No Raspberry slurpee to be found.

How about some salad and asian pear for lunch instead. Cool, crisp, fresh. Sounds good.

Protein? Tuna? Nah. Salmon! Lemon juice vinaigrette? Nope, would be better with the tuna, but not in the mood for that. How about make something up as I go along? Sounds good.

Wait! There's a whole bunch of strawberries in the fridge that are almost too ripe to eat.

Strawberry Margarita! Ole, Ole, Ole Ole, Hot Hot HOT! Hop to it, Alaskaboy!




Salmon Salad with Greek-style Dressing.
Serves 2:

1 small can pink Alaskan Salmon, drained.
mix to taste with Penzey's Greek Seasoning, powdered garlic, black pepper, olive oil and golden balsamic vinegar.
Set aside.

Wash and chop romaine lettuce.
Wash and chop one beefsteak tomato (or two roma or smaller variety.)
Wash, chop into short julienne, one smallish carrot and half a continental cucumber, or one small Lebanese cucumber.

Divide lettuce between two serving bowls.
Arrange other vegetables on top.
Spread salmon mix on top of vegetables.
Sprinkle with a little extra golden balsamic vinegar.

Served with a side of Asian Pear. Plus the thick, icy, strawberry margarita. It's no slurpee, but it'll more than do!


Oh, and quite honestly, that was the best continental cucumber we've EVER had. And that's saying something. (Alaskaboy liked the salad so much, he wouldn't let me leave the table till I'd written it onto a recipe card. Now to remember the proportions for next time. Aiya!)

I LOVE summer. Well, for today anyway. Bet I change my tune approximately eight weeks from now. LOL

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