Ten minute rule.

I have a no oven rule when the temperatures hit 90. Today, I decided that I’m going to start enforcing a new rule: when it is 95 degrees or hotter, dinner has to require less than ten minutes of stovetop cooking.

When it is 105 or hotter (this will happen), I will either suck it up and pay for dinner, or we will sit around lamenting the painful state of things and not eat. Either way, really.

Anyway, no kickboxing tonight, as the AC in the Rec Center is broken and they finally decided it was hot enough to fix it. Probably someone passed out or went into a coma or something and they thought, “Oh, it is rather hot in here, isn’t it? Let’s fix the AC so his family won’t sue.” I can’t complain, because it was good timing. I was in a bad mood, and who wants to work out when it’s 100 degrees? Not me. I’m tough, but I’m not that tough.

So, I came home and made dinner, following my new ten minute rule. I started with a salad:

Spinach, grape tomatoes, feta, roasted red pepper vinaigrette.

And for the main dish, we had shrimp scampi with artichoke hearts, served with cute little farafellini:

I used the same bowl. The less time we have to spend slaving over a hot sink washing dishes, the better. And by “we,” I mean Matt.


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