Hey, gals. I was off to Colorado for the holiday weekend, meeting my newest relative (Niece born around Xmas) and spending some quality time w/ the BroDork branch. It was (mostly) awesome. Hot, but Colorado hot, meaning bearable in the shade. (I of course didn’t stay in the shade, and now have blistery, red, peeling stripes on my shoulders, but that’s another post for another time.)
But back to NYC, it’s HOT AS BALLS. (And I mean “hot” like sweaty-gross, not rawr-rawr!) Hot, sticky, oppressive, gross. June was reasonably mild, with only a few sweltery days, but now we’re in for it.
I don’t do so well in the heat. I act like a lot of animals do in extreme cold: I slow waaaaaaay down. I try not to move too much, and eating becomes almost optional, mostly because eating means cooking, and cooking means using heat-generating appliances. Which is a damn shame, because: FOOD!
Anyway, the only way around this is to make things that require little or (preferably) no cooking. Salads obviously qualify, but even with all the great fresh stuff you can get during the summer (OMG TOMATOZ), it can get old.
So this week’s FFT is for sharing your favorite recipes that don’t require any (or very much) actual cooking. I end up eating a lot of raw/dressed vegetables, and one of my favorite recipes is Gingery Marinated Chickpeas, which I got out of the old Moosewood Cookbook, but which is also available here. If you used canned chickpeas, there’s no cooking at all: just measure, mix, and eat (although it’s better if you make it in advance).
So whatcha got? I’m getting hangry.