Summer heat still conundrum... frozen fruit the solution.
My Dad was a powerful force in the kitchen
and cranked many meals that well fed us.
Our chorus of elbows
and our chants to his show
were family fun
that we had at the table.
He claimed pride that in College
he was a "short order cook"
and he kept up that energy
as he brought up his brood.
But jump to the subject of cool frozen fruit.
His forte dessert, in the 60's and 70's
was a can of fruit cocktail
that he'd hid in the freezer
He opened both ends of the canister
with current wall-mounted canoper
and roared with delight
when the slurry was perfect
for pushing forth from the can
for carving to discs that would please us.
Nowadays my machines can break down a sorbet
and heck yes I just froze it and did it.
Beats the heat
But there are chuckles, with tears
for my Cook most Commodius
his roustiness at a good can-opening., and slicing.
On the flip side, in absence of a regular father, my brothers and I made a quarter-size football field on our property, complete with goal posts, at ages 10-15. We had plenty of local apples and pears in season, and our mom would buy peaches from who-knows-where. We would toss the pits and cores onto our adjacent unkempt field, where apple trees and pear trees and peaches now grow. In Connecticut. Peaches in Connecticut. I have long since left the area, but life goes on.
Here is an amazing drink that will cool you down on those hot summer days. I make it at my restaurant.
1 lb of cubed watermelon (all seeds removed)
1/2 cup of simple syrup
Alcohol of choice (optional)
Work watermelon through fine mesh seive or food mill. Stir in simple syrup and alcohol of choice. Chill for at least 2 hours and serve w/ a mint leave on top.