Hot August Nights

Los Angeles, California
Mostly Sunny
High
85° F

For the Angeleno without an air conditioner, hot August temperatures can be almost unbearable. Fortunately, there are several ways to cool down in the sweltering city: jumping in the ocean, drinking 2-for-1 Corona Lights at Cabo Cantina, sneaking in your neighbor's pool, and enjoying an ice-cold glass of limoncello.



The refreshing liquor is a product of Italy's sun-kissed Amalfi Coast, and available to Westerners at Trader Joe's markets for a mere $9.99 per bottle!

On a sizzling summer night, chill both the bottle and shot glasses--the vodka set from Crate and Barrel works well--in the freezer. You can sip the drink alone or serve with a bowl of vanilla ice cream and fresh berries. It just might be the most delicious way to endure the rest of the summer.

It's a Bru-tiful Life

One of the best ways to savor the last few harvests of ripe summer produce is to make and serve bruschetta. The delectable and surprisingly versatile food is originally a product of Italy, and confirms that the country is a culture that embodies the delicious life. Serve it as an appetizer before a Tuscan dinner or as part of a cocktail party. Here are the ingredients for several recipes, both traditional and innovative. For each list, mix all the ingredients together and pile on toasted bread for an unforgettable (and relatively healthy!) treat.

Italian-Style Bruschetta

Tomatoes (as many as you have ripe and ready to use)
Fresh basil, finely chopped, to taste
Lots of minced garlic!
A few tablespoons of olive oil
Salt and freshly ground pepper to taste
A large glass of Chianti (to drink while cooking)

Goat Cheese and Mint Bruschetta

3 tablespoons olive oil
1 large garlic clove, halved
6 ripe tomatoes, seeded and chopped
1 teaspoon lemon juice
4 ounces soft fresh goat cheese
3 tablespoons chopped fresh mint

Sassy Summer Bruschetta (provided by BACARDI® Mixers)

1/4 pound sushi-grade tuna, diced
1 avocado, diced
1 pint strawberries, diced
1 tablespoon olive oil
1 small lime
2 tablespoons olive oil
Salt and pepper to taste

Yellow Tomato and Olive Bruschetta

2 large ripe yellow tomatoes, seeded and diced
3 ounces mozzarella, diced
1/4 cup chopped drained pimento stuffed green olives
1/4 cup chopped fennel bulb
1/4 cup finely chopped fresh basil
1 tablespoon olive oil
2 garlic cloves, minced or crushed
Salt and freshly ground black pepper to taste


Note: Do the Italians a favor and pronounce the word authentically: bru-SKET-uh. Though the nice folks at Macaroni Grill might tell you otherwise, a true Italian laughs at Americans who use the shhh sound.