jmcquown wrote:

>
> I don't understand why people wait for cooler weather to cook certain
> dishes. Don't you people have air conditioning? I made a chuck roast
> two weeks ago. It was 90 degrees outside. I made a pot of chicken &
> dumplings. It was 90 degrees outside. I roasted marinated country ribs
> in the oven. (We had a cold snap, it was only 85 degrees. LOL) *Inside*
> it was 73 degrees. Why do seasons and outside temperature control what
> people cook? I'd truly like to understand this. I prepare and eat hot
> soup all year round. Shepard's pie, chicken pot pie, chili, stew...
> doesn't seem to require special weather conditions.
>


It's not just temperature, Jill. In warmer summer weather you have all
the fresh summer fruits and vegetables to cook with plus comfortable
weather for grilling.

When it's hot outside many of us are drawn to cold foods--various types
of salads served with grilled meats. In winter (remember some of us
live where temperatures get below freezing or even below zero for weeks
or months at a time) cold foods aren't nearly as appealing. We want
soup, stew, roasts, rice or pastas with hearty sauces.

When family comes from the east coast to ski for a week, even if they
have come from warm conditions, they want chili, stew, pot roast,
spaghetti, chiles rellenos, things that saw "WARM!"

YM of course MV. Different strokes and all that....

gloria p