If you can’t take the heat in the kitchen, take to your grill
It’s only June, and the thermometer has already kissed 90 a few days this month. Along with the climbing temperatures have come complaints about the weather.
I get it — 90 degrees is hot. You are sweaty. The humidity is making your hair unruly, and your iced coffee glass has heavy condensation.
But we’re just getting started.
Midwesterners are a sturdy lot, able to withstand fluctuating temps, surprising weather patterns and severe stuff like tornadoes, floods and drought. We see it all here, but many like to bond by commiserating about anything that isn’t solidly in the 70s. And I checked the data — there are only on average 64 days a year in Milwaukee with temps in the 70s. That means 81% of the year, we can all complain about something.
Secretly? I sort of like it.
My muscles feel limber. My hair has volume. Floating in a pool feels marvelous, and icy cold drinks, whether it’s water or a well-made daiquiri, are the best.
I’ll nod along as store clerks and neighbors shake their heads and say “Can you believe the heat we’re having? And in June!” But deep down I’m thrilled that my tomatoes are thriving and I’m wearing a tank top.
What I don’t love is heating up my kitchen by heating up my oven to bake or roast anything. If it’s above 80, unless someone really needs a pie, that oven dial is staying at off. That’s the perfect time to turn to the grill.
Here, whitefish and peppers are cooked in a foil packet (which takes all of the guesswork and sticking out of it) and then tucked into soft tortillas with a cool salsa fresca. Cucumbers, jalapeños, cilantro and lime juice top the soft fish, adding crunch, coolness and flavor.
And when the heat finally breaks, likely due to a fast-moving, lightning-flashing thunderstorm that comes on in early evening with a breath of cool wind, I will be thrilled about that, too. Because it’s Wisconsin.