WOW, was last week hot or what? I am sure we have not seen the last of the hot weather this year. Our cows particularly do not like hot weather. We try to keep them as shaded, cool and hydrated as possible. But no matter what we do, when the weather is hot, cows just like to huddle together in a large, sweaty group. We are not sure why they do this.
Just like the cows don’t like to do much when it is hot, the last thing I want to do when it is hot out is cook.
One of my go to meals for hot summer days is a Jacked-Up Tuna Melt.
- Toast
- Organic Valley Pepper Jack Cheese sliced thin
- 2 cans of tuna drained
- 3 tablespoons Mayo
- 1 stalk celery chopped (optional)
- Splash of lemon juice
Mix Tuna, mayo, celery and lemon juice. Spread 1-2 tablespoons on toast. Top with slices of Organic Valley Pepper Jack Cheese. Broil on high 6 inches from broiler until cheese melts. Enjoy with a class of milk and some juicy watermelon.
image from Kraft
Stay cool!
Emily
Zweber Farms is a 4th generation family operated organic dairy. We also specialize in sustainably raised beef, pork and chicken and sell it directly to customers in Minnesota.Visit our website to learn more, www.zweberfarms.com
I agree that Tuna Melts are a great summer meal. One thing that tends to happen is that the hot cheese sticks to the roof of your mouth and can cause some painful burns. One thing I’ve tried was to shred the cheese and mix it in with the tuna. You will get the same great taste, but without the cheese all sticking to the roof of your mouth.
This also works well with Ham salad.
Thanks for the great tip!!