coldhearted scientist وداد

It is far too hot to cook, but I still boil water sometimes. Now I am going to boil water for pasta and experiment by making a raw sauce for it. I think it will not matter that the sauce is raw and “cold.” Cold it isn’t, for one thing. It is room temperature, which is almost 90 degrees Fahrenheit at this point. However, I am supposing one could also heat this sauce slightly, in a small pan.

I am going to pulverize the ripe Creole tomatoes I have received from the neighbor’s garden. I will do this either by chopping, by pestling and mortaring, or by using my supersonic blender. I will pull garlic from my garden and pulverize it. I will chop scallions very finely, along with parsley, basil, and chives. I will mix all of these things up with extra virgin olive oil, basalmic vinegar, black pepper, and sea salt. I will put this on the pasta and add grated Parmesan cheese.

I have also received a great deal of French bread. Tomorrow I will make pá amb tomaca by cutting the bread lengthwise and toasting it slightly. I will rub the cut surface with the tomatoes, olive oil, garlic, and salt. Ideally, I should eat it with serrano (or in its abscence prosciutto) or better yet, acorn-fed raw ham made from black Iberian pigs. I am tempted to put it in the oven with more Parmesan cheese, but that would heat the room.

Axé.