Here are the facts:
1. I have done nothing but eat for the last 3 days. I’m sort of walking funny.
2. The kids have been staying up far too late. Summer’s law.
3. My nose is red. Cherry red. Rudolph red.
4. I’m wiped out. So, if you ask me a question and I look glazed over, it’s because I’m processing the information a little slower than usual.
5. It’s HOT. So hot I could just place corn kernels on the patio and watch them pop.
6. Having great family and friends makes all of the above worth it. Totally worth it.
Back to the whole hot thing. Ya…um…it’s hot. I said that, right? But I’m not complaining. (Paul says I’m not allowed to complain about the heat for at least two more summers. I promised. We shook on it. So I am not complaining. K?)
Honestly, I like the heat. I really do. I just don’t like taking more than one shower a day. And I don’t wear hats particularly well. It’s the whole ‘fro issue.
I always pull out my arsenal of sandwiches when it gets to be in the triple digits. I mean, who the Hell wants to be anywhere near their stove watching cheese or butter melt, when you feel like melting?
By week’s end, it’s supposed to drop down into the 80’s, at which point I’ll probably be back making pasta dishes and what not. But for now, this open-faced combo of smoked salmon and fresh garden goodness will do me just fine.
Open-Faced Smoked Salmon on Rye
Serves 8 as an appetizer or 4 as a meal
Prep time: 20 minutes
• 8 slices Jewish Rye
• 1/2 cup whipped cream cheese
• 12 ounces Smoked Salmon
• 1/4 cucumber, thinly sliced
• 2 medium tomatoes, thinly sliced
• 1/4 red onion, thinly sliced
• 2 scallions, green parts chopped
Toast the bread and evenly distribute the cream cheese among the 8 slices. Place a generous piece of smoked salmon, 3 slices of cucumber, 2 slices of tomato, and a few slices of onion on top. Sprinkle scallions. Season with salt and pepper if desired.