Sunday, June 5, 2011

Copper Pennies

When a person is accustomed to 138 in the shade, his ideas about cold weather are not valuable....In India, "cold weather" is merely a conventional phrase and has come into use through the necessity of having some way to distinguish between weather which will melt a brass door-knob and weather which will only make it mushy.

- Mark Twain

It is hot here. Incredibly hot. Open the backdoor and feel like you're opening the oven hot. The thermometer on the grill registering 110 degrees hot. Able to cook an egg on the hood of the car hot. My yard and herbs have almost caught on fire hot. The ice maker in the freezer has broken hot!

I don't want to cook with heat hot.

And yet the cat is LOVING it. He spreads out on the back patio, the same concrete that has burned the bottoms of my feet, and sizzles in the afternoons. I try to make him come in, but I just get a hairy eyeball in return. So I leave him bowls of ice in the shade in case he ever comes to his senses.

Even though this dish does require a hot pot of boiling water, once it's done, it provides several meals of lovely, cold side-dish guaranteed to go with almost anything.

And it's good for your eyesight.

2 pounds carrots, peeled & sliced
1 medium onion, chopped
½ cup salad oil
¾ cup white vinegar
1 teaspoon Worcestershire sauce
1 green pepper, chopped
1 can of tomato soup
1 cup sugar
1 teaspoon prepared mustard
Salt & pepper

1. Cook carrots in salty water (like pasta) until barely tender.
2. Drain & rinse to cool and stop cooking process.
3. In a clear bowl, alternate layers of vegetables.
4. Mix all other ingredients & pour over vegetables.
5. Chill in refrigerator.
6. Will keep for 3 weeks – great funeral dish.

Photos courtesy of 2-clicks-coins and Recipe.



Made by Lena