Me, for instance.
Hot means frizzy hair, itchy eyes, flies, sandals (and therefore other people's feet on view), blokes who think it's OK to walk around town (well this town, anyway) bare chested, airless offices at work, feeling sticky, not knowing what to wear, sleepless nights, less energy than I have normally ............I could go on.
Fortunately, the garden does like it hot (as long as it has its thirst regularly quenched). Pelargoniums are thriving in pots,
the Philadelphus is a froth of fragrant flowers
and the roses have never performed better.
I may be avoiding the garden in the heat of the day but evening is a different matter. There's really nothing better than eating supper outdoors with a chilled glass or two of the white stuff to hand.
This is a favourite recipe to accompany a barbecued bean burger so, if you like halloumi cheese, you might want to try it. It's one of Delia's and perfect on a balmy summer night. The quantities serve 4 people as a starter or side dish or 2 people as a light meal.
Halloumi with lime and caper vinaigrette
1 halloumi cheese
2 tbsps seasoned plain flour
2 tbsps olive oil
For the dressing:
Juice and zest of 1 lime
1 tbsp white wine vinegar
1 heaped tbsp capers, drained
1 heaped tsp grain mustard
1 heaped tbsp chopped fresh coriander leaves
2 tbsps extra virgin olive oil
Salt and freshly ground pepper
Unwrap the cheese and pat it dry with kitchen paper. Using a sharp knife, slice it into 8 slices.
Prepare the dressing by simply whisking all of the ingredients together in a small bowl.
When you're ready to serve, heat the oil in a frying pan over a medium heat. When the oil is really hot, press each slice of cheese into the flour to coat it on both sides. Add the cheese slices to the pan and cook on each side until golden brown. Serve on a bed of mixed salad leaves with the dressing spooned over. Good with toasted pitta bread cut into slices.