We're experiencing hot summer temperatures here in Alberta, and can I tell you how sick I am of cooking?  The thought of using even the microwave makes me break out in a sweat. You see, when the mercury hits the 30s and only 2% of homes have air conditioning (no, I'm not one of the lucky ones) you just don't want to turn on any appliance remotely related to heat. And I'll tell you - running the dishwasher is a hot, humid proposition that I'm trying to avoid and/or put off until a cooler day. Unfortunately, cooler days are not in the short-term forecast, so I've been relying a lot lately on takeout. It has 2 distinct advantages...1) I don't have to generate the heat to cook it in my own house, and 2) we don't have to use dishes that will later need to be cleaned in the hot, steamy dishwasher.

But just because I haven't been cooking doesn't mean I haven't been using my kitchen. A large number of liquid refreshments relying on frozen ingredients have been issuing forth from my blender - one benefit of this time of year is the abundance of fresh, ripe fruit. Mangoes, strawberries, raspberries, blueberries - and you might even still be able to find the odd Okanagan peach. Throw 'em in the blender with some fruit juice or yogurt and ice cubes and you've got yourself a mighty refreshing bevvie. My personal fave is the coffee smoothie...using the leftover cold coffee (nobody ever finishes the whole pot) from breakfast, just add a handful of ice cubes, a packet of splenda (or other sweetener) and a splash of cream and you've got a great iced cappuccino. Top it off with a spoonful of whipped cream (I used cool whip) and a drizzle of chocolate or caramel syrup (or a shake of chocolate sprinkles or cinnamon) and you've got a dreamy summer refreshment.

Easy!