Escapees July-August 2022

Spicy foods like onions and peppers also play their part in regulating body tempera ture. They do this by triggering nerve receptors in your tongue, telling your body to take measures to cool itself, often in the form of sweating. Fruits, especially melons, grapes, limes (you added a slice to your gin and tonic, right?) and other citrus, even nutritious coconut milk, are water-rich. Certain grains such as oats, barley, quinoa and various legumes including black-eyed peas, pintos and soy are also considered cooling foods. Many, if not most, of the cooling foods help your body control in fl ammation, may help regulate blood sugar and support digestion. Plus, they are delicious and often inexpensive, especially in season. Easy up Keep the potluck preparations summer simple: an outdoor speaker with an upbeat playlist, a tablecloth-covered picnic table and a chest full of ice to keep the drinks cold. Ask guests to bring light and easy cold dishes, something they can make ahead of time, say in the cool of the morning or the night before. Use disposable dishes and drinkware or ask everyone to bring their own. If you are game lovers, set up a table in the shade with a deck of cards, your favorite board game or an in-process puzzle. That’s it, minimal work, maximum memories. Even so, a little bit of panache goes a long way. Using cooling foods, we can create something good for us and a pleasure to share. Instead of a tomato salad, how about a classic gazpacho? Yes, there’s a reason it’s a go-to during Spanish summers. A tuna or chicken black-eyed pea salad can be fancy (and full of cooling foods) and is always satisfying. For pure indulgence, nothing much is cool about this dish, my money’s on my husband’s killer clam dip. Go ahead, let the music play and the party begin! It’s time to chill. What’s (not) cooking in my kitchen My personal preference is to prepare dishes the night before so they are chilled, the fl avors have mingled and they are ready to enjoy the next day. It’s what’s for dinner… tomorrow.

Classi c Gazpach o Super imple, refreshing, and tasty! • 2 lbs ripe red Roma tomatoes, cored and chunked • 1 mild, long pepper (Anaheim, etc.) • 1 medium cucumber, peeled and chunked • 1 small sweet onion, peeled and chunked • 3 cloves garlic • 2 tbsp sherry (preferred) or red wine (in a pinch) vinegar, plus more for serving • 1 tsp sea salt • ½ c olive oil, plus some more for serving In a large blender (or use a immersion (stick) blender if that’s what you have handy), blend the tomatoes, pepper, cucumber, onion and garlic until smooth. With the motor running, add the vinegar and sea salt. Slowly add the olive oil and blend until the mixture thickens to the consistency of heavy cream. If too thin, add more olive oil and blend until the proper consistency. If using an immersion blender, strain the mixture to remove any solids. Transfer to a pitcher, cover, and chill overnight. If it’s too thick, add drops of cold water before serving until the gazpacho is the consistency you like. Taste and adjust seasoning before serving. Serve in glasses, drizzled with olive oil and vinegar.

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July/August 2022 ESCAPEES Magazine