The Vegas Voice 8-20

Hot August Nights
By: Pat Alexander / Art of Entertaining
Our hot August days remind me of living in
North Carolina where the days are long
and sultry.
Every Saturday morning was spent in the same way. My friends and I
would meet at the Farmers Market in the early morning and browse the
stands of fresh, beautiful fruits and vegetables.
The tomatoes were always fat, red and delicious. The corn was
reaching its end, but the small ears with the yellow and white kernels
were still the sweetest. We’d touch, sample and select, always trying to
be close to the fans that circulated at each stand.
The flower tent with its glorious colors and fragrances was always
our last stop. Afterward, we’d stow our finds in our coolers and head to
a restaurant.
We’d sit in air-cooled luxury, drink our iced beverages and talk and
talk. They were truly the lazy days of summer and we enjoyed each
other’s company and conversation as only good friends can.
We’d make our plans for the evening and head home to refresh
ourselves and unpacking our purchases. Later we would meet at one
home, have a light dinner and play cards on that most coveted feature
of a southern home, the screened-in porch, while the fan circled lazily
overhead.
I loved those evenings and miss them still. The hostess made cold
dishes, as no one wanted to cook in the oppressive heat. And pie from
the Farmers Market and ice
cream were always the dessert of
choice, the only variation being
the flavors.
My favorite cold dish was
always antipasto served with
crusty Italian bread and chilled
white wine. There are so many
variations of this, but here is
my favorite. It’s simple and
delicious.
Try it. I think you’ll enjoy it.
ANTIPASTO: Layer a rimmed
platter with thinly sliced genoa
or hard salami. Cover with a
layer of sliced crisp celery.
Top with marinated red pepper strips, yellow or red peppadews,
marinated mushrooms, artichoke hearts and small mozzarella balls.
Add a can, drained, of black olives and a jar of drained green olives
with pimento.
Add strips of anchovies. Pour ½ cup of extra virgin olive oil over top
and let marinate for an hour (or mor)e before serving.
Pat Alexander writes about all things home. She is well known for
her cooking, parties and interior design, and consults on kitchen
and bath remodels.
37