Whew!
Folks share their strategies for food, drink when it's too darn hot
By Barbara Veneri, Standard-Times correspondent
 
Remember those chilling days of yesteryear -- about six months ago -- when you were praying that summer would hurry back? During those cold winter months, you probably never thought you'd be praying for something icy cold to chill you out.
Some folks I talked to n, in, or around local waters have found that there are specific things they like to make, eat or drink to keep themselves, their friends and families cool when the temperatures soar to 90-plus degrees.
Here is a sampling of what some of your fellow SouthCoasters and visitors to the area are reaching for to keep the heat at bay:
"Buns on a Run" proprietor Kim DeTerra of Fairhaven definitely recommends her best-selling bottled water. "It's my No. 1 seller," she said, as she set up her hot dog stand for another blistering day at Fort Phoenix Beach.
Randall Hillier of Fairhaven, out for his daily walk along the hurricane barrier, thinks people should drink "lots of water, lots of juice." He likes to consume cold food, such as salads, after his perambulations along the shore.
Trying to cool off with a little fishing, Francis Gomes of New Bedford, with his nephew Spencer, who is visiting from Florida, finds a cup of fruit punch the most satisfactory coolant to beat the heat. Spencer prefers "ice cubes, ice cream, water, or fruit punch."
Bicyclists Carol Maleska and Barry Dumoulin, both from Fairhaven, like the iced coffee you can buy around the New Bedford, but they're not so hot on the local version of iced tea.
"They don't know how to make iced tea the way they used to," Ms. Maleska said. Mr. Dumoulin, who says that during the hot summer days "food is not on my priority list," prefers lemonade or water to cool off.
Lionel Bachand of New Bedford likes to pass the hot summer days sitting on a bench at Fort Phoenix, occasionally breaking out his binoculars to get a closer look at an approaching boat.
"I'm a diabetic, so I don't eat that much," he said. But he is a big fan of Poland Spring water and drinks it both night and day, especially when it's hot outside.
"It is delicious," he said of the Maine-based bottled water he has delivered regularly. "It's like drinking soda."
Three women walking along the hurricane dike were visiting a friend who lives in the area. The group had indulged in a huge Portuguese dinner at Antonio's the night before, but did not recommend that as a way to beat the heat.
Carolyn Lynes of Lexington, Madeleine Lourie of Cambridge and Rachel Schwarz of Somerville suggested that people consume "fruit, water, yogurt, smoothies and salad" when the heat and humidity are high.
Out on the water, some boaters recommended various recipes as a way to keep your body temperature cool and your appetite satisfied.
Alice Ward, formerly of Fairhaven and now from Ashby, said her favorite summer recipe is gazpacho.
"I wish we had some today," she said as we tried to beat the heat by sailing across Buzzards Bay. Her recipe calls for a green pepper, two cucumbers, some chopped tomatoes, two or three cloves of garlic (minced), salt, pepper, olive oil, lime juice, garden herbs (especially basil) and some hot pepper.
"You can add some dill," she said. Blend all the ingredients and chill "till it's really cold."
"It's really good with a nice French bread," she said.
Her friend Phil Cacioppo, also from Ashby, likes "all stuff from the garden" when the heat is on. He prepares a tomato salad with tomatoes, mozzarella cheese, basil, balsamic vinegar and oil. He recommends trying to find buffalo milk mozzarella cheese for a special flavor.
Their friends Sheri and Paul Monaco of New Jersey, have a couple of recipes to keep cool. Paul likes puttanesca, prepared with chopped fresh tomatoes, basil, capers, olive oil, garlic and calamata olives.
Sheri has relied upon an "awesome" recipe from the Black Dog cookbook for cold, spicy sesame noodles. The recipe calls for tahini, water, Chinese wine (Sheri uses sherry -- no pun intended -- instead), hot spices like Tabasco sauce, and oil. Blend everything using a little hot water and two teaspoons of tahini. Mix the sauce with cooked angel hair pasta, and add cooked shrimp and snow peas.
"It is just great," she said.
Tom and Eizie Munnell of Marion, traveling with friends aboard their 42-foot ketch Victoire, keep a lot of cheese and crackers aboard to feed their appetites when sailing on hot summer days. One of their favorites is Hudson Valley Camembert, made of fresh sheep and cow's milk by the Old Chatham Sheepherding Co., Old Chatham, N.Y. Leave the cheese outside for a while to soften, Eizie recommends; then it is perfect with a lightly salted cracker (such as Keebler's).
This story appeared on Page B1 of The Standard-Times on July 10, 2002.
|
|
