Portland summers are just the best. Clear blue skies dotted with the occasional fluffy cloud. Cool breezes transporting the aroma of peonies and late-blooming lilacs. Misty mornings that allow for a cup of coffee on the walk to the bus stop without the risk of overheating.
Yeah. This week was not like that.
Cue the excruciatingly warm waits outside for a late bus. The proverbial upper lip sweat as you begrudgingly walk your dog during the hottest point of the afternoon, her looking back at you with a resentful eye. Laying restless in bed as your box fan pathetically swirls more and more hot air around your bedroom.
The above is a more accurate description of this weeks events. So obviously, turning on my oven or cooking something on the stove for longer than 5 minutes was not in the cards...
This week I made a shrimp bruschetta of sorts, with sauteed shrimp and an avocado salad atop toasted french bread. The shrimp were simply seasoned with a bit of paprika and chile powder which paired nicely with the cool mixture of avocado, cilantro, scallion, jalapeno and lime.
A quick meal for a hot weeknight, with only a few moments of heat from the stovetop and toaster required.
Hope everyone had a great fourth!