how am I supposed to cook anything in this temperatures?

[ratcreature]

I still haven't had any dinner, because it's clear that the Spanish custom to have dinner really late around ten or so in the evening, is the only sensible one in this this kind of heat. Any earlier is simply too hot to have any substantial appetite.

And this awful weather sucks for my food budget. In reaction to the intolerable temperatures I'm mostly subsisting on chilled yogurt and fruit and the like, which I'm sure is healthy and everything, but even in season fruits are expensive. Also, ultimately while tasty not all that satisfying.

I'm hungry, I have plenty of food at home, but I'm too sticky and lethargic to cook myself anything.

Comments

[seperis.livejournal.com]

How do you feel about cold salads that aren't lettuce-variation based? I don't know your vegetable preferences, but especially when we're at the beach or on long hot weekends, we used to keep bowls of cooked or raw vegetables premixed in the refrigerator and then add dressing/mayonaisse/whatever to them to make dinner. (And sometimes leftover chicken/lunch meats/sliced meats on hand.)

Carrot salad is really good and I have no idea why. I'm not even sure it's called carrot salad, but it's basically grated carrots and like, raisins or something.

...now I"m really hungry.

[ratcreature]

Yeah, I do eat something like that sometimes. Not the meat part though, being vegetarian. I think my feeling of dissatisfaction with this cold food thing may be that I'm eating less protein than usual because aside from dairy I get that obviously from legumes and grains, which make up the bulk of protein of my food (I'm not a tofu product person). And I sometimes put canned beans in cold salads, but I don't find that very tasty, and and aside from bread I didn't have much grain stuff on these hot days either.

[seperis.livejournal.com]

I was going to suggest bean salad, but that would take a lot of cooking; otoh, it's kind of low supervision cooking where you just leave it there for hours, but if you use the same basic recipe or mix as the five or seven bean soups (if you like those), those are amazing.

I'm trying to think of what else I make during July and August in Texas that would qualify vegetarian/vegan--potato salad, pea salad (very good, with mushrooms, can make in five minutes), and cold potato soup (though again, cooking first before the chilling, which still hits the dear god it's five thousand degrees and I'm in the kitchen limit).

*sends support*