Sounds yummyTo counteract the previous post, some recipes I've found around the blogosphere. I'll copy them here so I can make them later.
First, from Julie at Glad Gastronome:
Sugar & Spice Drops
The name of this King Arthur Flour Cookie Companion recipe is very misleading. It makes me think of a snickerdoodle type cookie. Instead it is a wonderfully chewy, deep molassy, spicy flavored cookie. A plateful of these disappeared in short time when the book club came over.
Yield: 2 dozen cookies
1/2 cup vegetable oil
1/2 cup brown sugar
1/2 cup molasses
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1-2/3 cups flour
Granulated sugar, for coating the dough
Preheat the oven to 350 degrees. Lightly grease (or line with parchment) two baking sheets.
In a medium-sized bowl, beat together the oil, brown sugar, molasses, baking powder, baking soda, salt and spices. Mix in flour.
Shape or scoop the dough into 1-1/2 inch balls. A tablespoon cookie scoop can be used to portion the dough. Roll the balls in granulated sugar and place them on the prepared baking sheets. Use a fork to press a crisscross pattern into the top of each.
Bake the cookies for 10 minutes, or until they're set. Remove them from the oven and transfer to a rack to cool.
Second, from Vodka Pundit:
Heat Wave Penne
Four Roma tomatoes, chopped and seeded
About a half cup of fresh basil, chopped
8oz fresh mozzarella (the round kind you get in the water-filled container), sliced into 1/2" strips
4oz Prosciutto, sliced the same way
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
Enough penne for 2-4 people
Salt & pepper
Got everything chopped and sliced according to the directions? Then the hard work is done. Take everything but the pasta and mix it together in a bowl. Season to taste with salt & pepper. Let it sit out on the counter for an hour while you enjoy a gin & tonic.
Boil the penne for 13 minutes, strain, then pour back into the pot. Throw the tomato/basil/cheese/Prociutto mixture in with it, and gently toss.
If you're feeling really ambitious, you could make a salad, too. One head of butter lettuce, cleaned, torn, and chilled. Make the dressing by beating together a tablespoon or two of olive oil, 2 teaspoons or so of balsamic vinegar, 1 crushed clove of garlic, a squeeze of fresh lemon juice, a pinch of salt and three turns of the pepper mill. If there's any basil left over from the pasta, throw it in the dressing. You can put the salad together while the pasta is boiling.
Enjoy with a slightly chilled Chianti, and try to ignore the heat.
I'll be trying the pasta soon as the current heat index of 110 is killing me.