Hot Days, Cool Cook

For the past week, daytime highs had hovered around 100. While that may be a normal summer temperature for some parts of the country, here in Colorado, at an elevation of 7,100 feet, it’s anything but. (I’m glad we don’t live lower and hotter!) Even with our cool nights and ample insulation, the house was getting pretty warm by late afternoon. At that point, the absolute last thing I wanted to do was cook dinner.

I managed to avoid turning on the stove or oven for several days in a row. However, by the end of the week, salads were getting a bit redundant. What else could I do? Sure, there are other uncooked dishes, such as sandwiches and cold cereal, but I wanted ideas for more traditional dinner fare.

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Strawberries for Dinner

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If there was ever a Holzmann family signature dessert, this would be it: buttery whole wheat biscuit, mounds of sweetened whipped cream, and far more luscious, red strawberries than strictly necessary. It’s filling enough to make an entire meal, and at times (usually on Father’s Day) we’ve considered it one.

The story behind this amazing feast is from the 1970s. Teenaged Pete decided to ride his bike the 30+ miles to his aunt and uncle’s home in upstate New York. When he finally arrived, hot and hungry, a plate-sized strawberry shortcake was waiting to reward his efforts. I could tell from the way his eyes lit up every time this landmark event was mentioned, that creating a repeat performance would be enthusiastically welcomed. So I did. And it was.

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