I’ve never been a “summer” person. Don’t like the clothes, and I definitely hate the heat. I love a good rainy, winter day–you know the kinds where the chili’s on the stove and you can spend a Saturday afternoon reading a great book.
My theory is that we like weather based on our genetics. I’m mostly Irish, so consequently, wearing a sweater on a cold, rainy day is just fine with me.
But here I am in Texas, and I’ve got to cope. How are you coping? Snow cones? Swimming pool? Astronomical air conditioning bills?
My way of coping is not turning on my oven. It hasn’t been clicked to “on” since July, maybe June. (The one time I had to bake a cake does not count.)
Anyway, I thought I’d help those of you who, like me, are coping by sharing a “too-darn-hot-to-heat-up-the-kitchen recipe. Let me know how you like it:
Janet’s Chicken and Rice Salad
4-5 Chicken breasts, boiled and cubed
1 4-ounce can sliced mushrooms, drained
2 C. cooked rice, cooled
1 C. sliced celery
1/2 C. sliced black olives
1/2 C. chopped fresh parsley
3/4 C. creamy Italian salad dressing (I can’t find this any more so I subbed creamy Caesar, and it was fine)
1/4 C. mayonaise
2 T. mustard
Combine first six ingredients in large bowl, mix well. combine dressing, mayo, mustard and salt to taste. Mix well and stir into chicken mixture. Chill at least four hours. Serves 4 to 6.