“Highs today will run well into the 90s with inland areas 95 to 100 degrees. That will push heat index values to as high as 110.” ~ my local meteorologist
Yes, it is getting hot in here. Really. A bit of the charm of living in the little non-insulated-non-airtight 1925 cottage is wearing off as I sit hear listening to the A/C running endlessly. My electric bill looks like it belongs to a two-story 2500 square foot house with a pool, rather than a 650 square foot cottage.
The last thing I feel like doing when it is so hot is to turn on the oven and cook. It has been years, but I lived in non-air conditioned comfort for years in Hawaii and Southern California, and went months without turning on the oven — and we still ate pretty well. It was time to dig deep into the recipe collection and unearth some of those old hot weather gems – this one rose to the top of the stack and did not disappoint!
- 3 cups chicken breast, cooked and cubed
- 2 tablespoons fresh parsley or 1 tablespoon dried parsley
- 1 can water chestnuts, chopped
- 1 box frozen peas, defrosted and drained (do not cook)
- ½ cup slivered almonds
- 1 cup mayonnaise (add more if you like it creamier, do NOT use "salad dressing" product)
- ½ teaspoon curry powder
- ½ teaspoon celery seeds (or, it you have some on hand, chop up some fresh celery)
- Juice of one lemon (2-3 tablespoons if you're using lemon juice)
- Cherry or grape tomatoes (optional)
- Chow mein noodles
- Mix all ingredients together, except chow mien noodles, and refrigerate at least one hour before serving.
- Add chow mein noodles right before serving so they remain crunchy.