It hit 83 degrees in San Francisco today. Last week there was a heat advisory. True story.
All I can say is this semi-heat wave is more than welcome given our overly chilly summer. If I have to read one more blog post about how “it was so hot, I just wanted a fresh salad” or “I couldn’t even think about turning on the oven” or “so I had some fresh watermelon” while huddling in my hoodie eating Asian comfort food … I’ll have to move to San Diego or something.
Last week during the heat advisory we were reminded why we don’t like it getting too hot around here – there’s no air conditioning. No where. Not in the mansions on top of Pacific Heights, not in the Full House house, and certainly not in my tiny apartment on Filbert St. Because you only need air conditioning about 4 days out of every year, and the night last week was one of them.
It was the kind of night you sleep with a cold washcloth on your head and the window wide open, but the air is too heavy and hot to be of any help. It was pretty fun as a novelty. I took advantage of the heavy heat, two overly ripe heirloom tomatoes from the farmer’s market, and leftover cooked couscous to make a delicious late summer salad. Well late for you all. My summer’s only just beginning.
Late Summer Heirloom Salad
Serves: 1 hungry, hot person for dinner
2 large heirloom tomatoes
1 cup cooked couscous
2 tablespoons large capers
2 heaping handfuls arugula lettuce
1 part apple cider vinegar (could sub red wine vinegar)
2 parts olive oil
1 half fresh lemon juice
Cracked S&P to taste
Mix tomatoes through arugula in a large, and I mean large, bowl. Mix vinegar and oil, and dress the salad. Squeeze half a lemon over, and sprinkle salt and pepper. Enjoy with a cold beer or ice tea.