It is the height of summer. It seems a bit silly to comment on the heat. Seattle begins to wilt a bit when the temps soar beyond the norm.
I have committed to cooking outside until, well, until it is possible to cook without raising the internal temperature of the house 8,0000 degrees. It’s a challenge. Tonight was the first night – pasta night. It was a bit like cooking at altitude. The pot of water took a life time to boil. The sauce, a chunky tomato, simmered quietly on a corner of the grill.
Basil, mint, and oregano were roughly chopped and sprinkled on just before eating. No rosé tonight. The summer ale from Pfriem was lovely: the perfect summer companion light and crisp with a little bitterness on the finish.