Here I am, chugging water and rocking a cranky child whose head sweat is sticking to my arm, and the heating and cooling guy is telling me that the heat only needs to be on for about an hour in order to thaw the frozen Blue Fin coil from York and add refrigerant to the unit. But that the coil needs to be replaced which is why our air conditioning hasn't been efficient lately. Um, sure. Whatever you say, dude. All I heard was something about the heat.
Seriously, this guy could sell me any load of crap right now and how would I know the difference? Not to mention I'm sweating my face off and would agree to ordering the King Crab of coils if it meant he'd turn back on my precious AC. Clever tactic, heating/cooling industry. Chris Jansen, are you hiding somewhere close by??
Man, it's hot in here. I just wasted a lot of your time, didn't I?
So let me tell you about my dinner last night. I loved it! One of the best things about late summer is the fresh and local produce that hits the stands at the market this time of year. I just can't get enough of the corn, tomato, and zucchini situation, and these late-summer gems become a real thing of dinner beauty when sauteed together.
I mixed the sauteed vegetables with brown rice and turkey sausage, and doused the whole thing in a lemon-herb vinaigrette. So delicious and healthy! No need to enroll in self-esteem camp once this one hits your belly.
And, to this end, I'm thanking God for last night's leftovers hanging out in the chilly fridge. Originally served warm, this veggie saute with sausage and rice is an easy and light late-summer meal that will be amaze-balls eaten cold out of the fridge tonight.
I say amaze-balls now. I'm delirious.
Summer Vegetable Saute
Sausage and Brown Rice
Adapted from Three Many Cooks
1 lb sweet turkey sausage, casings removed
3 tbs extra virgin olive oil, divided
1/2 yellow onion, chopped
1 zucchini, medium diced
1 c fresh or frozen corn kernels, thawed if frozen
1 handful green beans or haricot verts, trimmed and cut into 1-inch pieces
1 c grape tomatoes, halved
2 c hot cooked brown rice
Juice of 1 lemon
2 tbs fresh basil, chopped
2 tbs fresh parsley, chopped
2 tsp garlic powder
Heat a large skillet over medium-high heat, and coat with cooking spray. When hot, add the turkey sausage and cook until cooked through, about 7-8 minutes. Break up the sausage with a wooden spoon into crumbles as it cooks. Remove the sausage from the pan, and set aside.
Bring the skillet back to medium-high heat, and add 1 tbs of the olive oil. Add the onion, and cook 2 minutes. Add in the zucchini and salt/pepper to taste, and cook an additional 3 minutes, stirring occasionally. Add the corn, and cook 1 minute. Add the green beans and tomatoes, and cook a final 2-3 minutes, until all the vegetables are soft and beginning to brown.
Add in the reserved sausage and cooked rice, and stir to combine and heat through. Remove from heat.
Meanwhile, add the lemon juice, remaining 2 tbs of olive oil, basil, parsley, garlic powder, and salt/pepper to a food processor or blender. Blend until smooth, and pour over the veggie/sausage saute. Stir well to combine.
Serve warm or at room temperature.