That meant getting out early to water the garden and do a bit of weeding, then lots of time indoors where it was cooler, thanks to our concrete floor which retains the cool from the night before. There is an art show coming up for the watercolor class I attend, so I was matting and framing my piece (we have to choose just one). I was honored to have my piece chosen as one of four from our class on the postcard advertising the show. Careful viewers of this blog have already seen it almost finished in this post. I had to give it a title, so I chose 'Juicy' 'cuz the oranges look pretty juicy to me.
One of the dilemmas when the weather is hot is what to make for dinner. I tossed together a salad of cold leftover grilled chicken chunks, cucumber, avocado, carrots, fresh mandarin orange segments, golden raisins, sliced almonds and blue cheese bits mixed with mesclun salad mix. Sweetie enjoyed his favorite lime dressing and I opted for walnut raspberry since my favorite Organic Raspberry dressing is gone and I don't remember where I bought it. Sucks having an older brain sometimes.
If you have a toaster oven you don't have to heat up the kitchen to prepare a great appetizer for hot weather:
Smoked Salmon and Brie Toasts
1/2 baguette, sliced in 1/2 inch to 1 inch slices, then lightly toasted in the toaster oven
2-4 oz ripe brie cheese
2 oz. smoked salmon (or more if you really love smoked salmon)
mizuna or herb leaf for garnish
Take the toasted baguette slices and spread about a tablespoon of brie on each slice. Place on a small cookie sheet that will fit in the toaster oven and broil in the toaster oven until brie melts.
Remove from toaster oven and immediately layer on some of the smoked salmon. Garnish with a leaf and serve at once while the cheese is melty.
Remember to share...although these are so good it's easy to eat them all yourself.