And that is not for Hubert Horatio Humphrey Hazy Hot and Humid
Dog days of summer for sure, those days that merely walking outside will bring the sweat rolling off your head. Gooey, icky, salty…
But where does the term come from? Why do we call the hot, sultry days of summer “dog days?”
In ancient times, when the night sky was un obscured by artificial lights and smog, different groups of peoples in different parts of the world drew images in the sky by “connecting the dots” of stars. The images drawn were dependent upon the culture: The Chinese saw different images than the Native Americans, who saw different pictures than the Europeans. These star pictures are now called constellations, and the constellations that are now mapped out in the sky come from our European ancestors.
During late July Sirius is in conjunction with the sun, and the ancients believed that its heat added to the heat of the sun, creating a stretch of hot and sultry weather. They named this period of time, from 20 days before the conjunction to 20 days after, “dog days” after the dog star. 95.0 °F this Friday at 3 pm and it appears this trend will continue through at least next Thursday. This morning it is already 70.5 °F / 21.4 °C and Hazy and it is only 8 am with 42% humidity! Aarrgghhhhhhhhh! Looks like in the 80’s by Friday the 10th! Bearing all of this in mind I fixed a new recipe that Tene shared with me. It is really good so I am sharing it. I fixed it yesterday and we shall have it tonight with a “Mess” of green beans from the garden and maybe some more of our Corn.
* CHICKEN SALAD WITH ROSEMARY, ALMONDS, AND GREEN ONIONS
6 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons minced fresh rosemary or 1 1/2 teaspoons dried,
crumbled 4 skinless boneless chicken breast halves
3/4 cup sliced almonds (about 3 ounces), toasted
1/2 cup thinly sliced celery
3 large green onions, thinly sliced
Whisk oil, vinegar, and rosemary in small bowl to blend;
season dressing with salt and pepper.
Place chicken in shallow dish.
Add 1/4 cup dressing; turn chicken to coat.
Let stand 15 minutes.
Heat large skillet over medium-high heat.
Add chicken, still coated with dressing, to skillet.
Sauté until cooked through, about 5 minutes per side.
Transfer to work surface.
Cool chicken 5 minutes;
cut into 1/2-inch pieces.
Combine chicken, almonds, celery, and green onions in large bowl.
Add remaining dressing and toss to blend. Season salad with salt and pepper.
Makes 4 servings
Bon Appetit October 2001