Harald's Cold Summer Soup

With the thermometer in my kitchen never dipping below 35C this week, turning on my oven was not an option. My commercial Garland range is already putting out enough heat, it runs with pilot lights so it helps maintain the warmth in my kitchen. With the heat and the humidity I don't really want to eat, preferring to take my calories in liquid form, let alone cook. My husband came to the rescue and made his version of gazpacho.

Aussie Olive oil

Sometimes I receive packages in the mail and I should have posted much earlier about the wonderful Cobram Estate olive oil that arrived before Christmas. However, mid December in Canada is all lard and duck fat in my kitchen, I rarely reach for the olive oil before the spring.

Cheek continued

 

Finally I made  bucatini all'amatriciana. It was so good we ate it twice in one week. I admit it just looks like some spaghetti with tomato sauce and cheese but it is so much more. And the key ingredient is good fatty cheek - guanciale.

What ever happened to gazpacho?

I remember when gazpacho was all the rage. Every restaurant, Spanish or not, had a version. Some were good, some were competent while others were just tomato juice in a bowl. Well this summer has been a lousy one for tomatoes, too cold and wet and I am not sure the heat we are experiencing now will help.