5 thoughts on “Too hot to cook

  1. Nice!

    I made Tabbouleh and served a very similar dinner when it was hitting the 80s out here a couple weeks ago.

    Though, I did break down and grill some chicken. No “indoor cooking” anyway.

    One thing I’ve been thinking about lately, is how traditional middle eastern Tabbouleh is more about lots of herbs, while European and American recipes always use a lot more Bulgar and tomatoes.

    Anyway, your pictures, as always, make this look appealing to me now, even though, out here, the temps are back in the 60s and 70s where they belong…

  2. Jennifer Hess says:

    Greg – Thanks! One of my favorite cuisines!

    erik – thank you! You’re right about the tabbouleh, and I actually ended up with less parsley than I intended – I was trying to go for something similar to the stuff I used to get at restaurants in Dearborn, MI in college.

    Laura Grace – it’s a great way to eat, no? 😀

  3. JenM says:

    I loooove to eat this way, but my husband likes a conventional main “entree.” He also hates olives (i know, sigh). Before we married I would eat this kind of dinner all the time in the summer. If he’s out of town for work I take the opportunity to eat a dinner of olives, cheese, salami and hummus, yumm.

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