It's blazing hot for Connecticut right now, though Gommie thinks it's balmy--and still 10+ degrees below Houston.
They all went swimming yesterday in a neighbor's pool, floating and splashing around, with a giant swan float that they took turns riding. And tumping each other out. Meanwhile, I chatted with the neighbor over lemonade and watermelon she brought out--she's so nice.
After exhausting themselves with the exercise and heat, we went home . . . and Gommie made a pot roast! Not your usual summer meal, but the kids loved it. Potatoes, onions, bell peppers, with sides of yellow squash and cheesy banana peppers. The Cheesy Banana Peppers are my paternal grandmother's recipe, which Bud adored. I'm not even sure Mama got any when she got home late from work. Best yet, they had picked these particular (not pickled) peppers at the other neighbor's yard on Saturday. Maybe next year we can grow some ourselves (though, that neighbor's yard gets better light.)
It's hot again today and, so far, we're inside. First with piano lessons and maybe later with some more swimming. We'll just have to see.
Cheesy Banana Peppers
banana peppers, sliced in half lengthwise and seeded
Swiss cheese, sliced
Cheddar cheese, sliced or grated
Place sliced and seeded banana peppers in the bottom of a baking dish. Cover with cheeses. Bake at 350F until golden brown.