In the middle of the winter when I am constantly freezing and can't seem to get warm I make a vow to myself that I will never EVER complain about the heat once it comes.
So that is why I'm sitting in 113 (seriously) degree weather with a forced smile on my face.
But even though I can't go outside without feeling like I just walked into an inferno and when I drive with the window down I feel like I'm walking through a blow dryer, I still know that I would rather be hot than cold.
It's just how I'm wired.
Plus I like the feeling of hot denim better than cold denim. When I get in a cold car in the winter and the seats are freezing I feel so uncomfortable in my jeans. The cold denim feels weird on my legs, but when the denim is hot, I don't feel that uncomfortable.
I'm a complicated soul.
Something that might be equally as weird as cold denim is the fact that I consider myself a seasonal eater. I have certain foods that I group into summer food or winter foods and I only want them in their appropriate season.
Chicken Spaghetti = winter food
Chicken Salad = summer food
And so on and so forth.
However, I must say, just because a food is hot in temperature does not necessarily mean I consider it a winter food.
Crock Pot chicken = summer food.
Crock pot chicken has become my "go to" recipe for the entire summer. Also known as the summer that I just had a baby and don't have the desire to cook big meals that take lots of mind power. Mind power is at a minimum these days.
I simply take some chicken breasts, put taco seasoning on them, pour a jar of salsa over it all and and cook for about 4-5 hours and BAM, crock pot chicken is born.
Hopefully Luke never grows sick of this because I intend to prepare it A LOT.
So the other 2 days of the week when we aren't eating crock pot chicken (I made that name up by the way) I like to find a cool summer type salad to eat.
I got this particular recipe from the Kraft website and Luke loved it.
Mexicali Pasta Salad:
4 cups wagon wheel pasta, uncooked
1 can black beans, rinsed
1 cup frozen corn, thawed
1/2 cup chopped red peppers
2 green onions, thinly sliced
1/2 cup light ranch dressing
1 tbsp Taco Seasoning
1 tbsp fresh lime juice
1/2 Mexican style cheese
1/3 cup cilantro
Cook pasta as directed, rinse with cold water, drain, place in large bowl
Add next 4 ingredients, mix lightly
Mix dressing, seasoning mix and lime juice, add to salad, toss to coat, add cheese and cilantro, mix lightly.
Recipe can be found here.
Here is what it looked like when I prepared it, not as fancy as the Kraft website:
Obviously I'm not a big fan of cheese.
This salad is wonderful and goes along nicely with crock pot chicken.
I have several other summer time meals I will share soon.
Is anybody else a seasonal eater? Is that weird?
And just in case you were wondering Sandwiches and Spaghetti are neutral. They can be eaten in any season.
It all makes sense in my mind.