Standing the heat (just)

The current heat wave rippling through Vancouver (compounded by my south-facing office with no cross-draft) has made me a bit slower than usual this week, and a trip to the Okanagan Valley last week didn’t help matters. I usually prefer cool weather, but with a number of real estate and viticultural stories coming due, I don’t have much of a choice but to stick to my desk. Afternoon coffee in an air-conditioned café might be a good change of pace (and climate), however.

We all know the expression about standing the heat when you’re in the kitchen. The old adage took on special meaning this weekend as a summer visit to the Okanagan and drive back through the Similkameen can’t be done without picking up tree-fresh fruit. So a trunk of Lapins cherries and Tomcot apricots led to canning sessions that yielded nearly four litres of brandied cherries and bright-hued apricot jam. Froth from the apricot jam made a nice glaze last night for a roast chicken, too. Fortunately, there was a good cross-draft going in the kitchen throughout the cooking thanks to an electric fan.