My way to beat the heat is [sit and do nothing] avoid cooking over a hot stove.
Or cooking at all.
I tried coping with this loss by [torturing myself] staring at Matt’s photo of his apricot ice cream. So beautiful I could cry. This took me as far as 11 o’clock. Time for real sustenance. No apricots in sight. And ice cream probably not a good choice for lunch. At least not today.
I will say that chopping a total of three ingredients (yes, K, you read it right, THREE ingredients!) and tossing with a fresh squeeze of lime juice for a simple summer salad isn’t a bad alternative to crying at my computer screen or melting on the sidewalk.
I barely broke a sweat making this crispy, fresh, cool summer “slaw”.
1/2 medium jicama, peeled and cut into matchsticks
1/2 medium red onion, sliced thin
handful chopped cilantro (rough chop)
juice from two limes
kosher salt and freshly cracked black pepper, to taste (be generous!)
Place all ingredients in a serving dish, toss and serve immediately.
This slaw is best served fresh, before the onions color the jicama red and the lime juice breaks down the “crisp factor”.
And Matt, if you read this, enjoy your ice cream.