Sunday, July 24, 2011

Heat Wave

I don't know if you've noticed or not, but it's been a little hot lately.   My house didn't come with central air.  I would like to say that we are meeting this new challenge with no whimpering and brave smiles, but it isn't happening.  We are miserable and cranky with each other, fighting to see who gets to be in front of the one window unit we are running.  We run errands just so we can be in the car and stores where it is a bearable temperature.  We frequent Dairy Queen and Burger King for icees. 

So, if a friend calls and says that we are going to crash a mutual friend's pool, we are there.   The underground pool was just installed this summer, and it is still a work in progress.  All I need to know is that it has cold water and at least three hours of escape from the heat in the house.

Brave smiles
When we return home, we are wore out.  The last thing I want to do is cook dinner.  My new dinner routine usually involves wraps of some kind.  I can make them in the morning, put them in the fridge, and whip them out for dinner.  Frick and Frack like being able to customize what I put on the tortilla - peanut butter and chocolate chips, turkey and cheese, hummus and lettuce.  They are easy to make a few and have them ready to throw in the bag to take to the pool for snacks as well. 

No whimpering
This roast beef roll-up is one of my favorites;  Frick and Frack, not so much.  If you wanted, you could adjust the amount of horseradish, but I like mine with the kick.

Roast Beef Roll-Ups
1 (8 oz.) cream cheese, softened
3-4 tsp. horseradish
6 Roma tomatoes, thinly sliced
1 small cucumber, thinly sliced
1 small red onion, thinly sliced
green lettuce
8 flour or wheat tortillas
1/2 lb. thinly sliced roast beef

Combine the horseradish and cream cheese.  Spread mixture on each tortilla, then layer the rest of ingredients.  Roll up and wrap in plastic wrap.  Place in refrigerator for at least 30 minutes. 


Meggie said...

Yum.. Thanks for the recipe..


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