Heat waves

Autralian Declan Lee-Smith surfs the rapids along
the St. Lawrence River near Montreal on July 18.
(Ryan Remiorz/CP)

I read

A heat wave continues to scorch Canada from Manitoba to Quebec.

In Southern Ontario, Toronto broke a high temperature record. Environment Canada reported temperatures in Toronto reached 35 C at around 3:00 p.m. That broke the previous record for July 17 — 34.4 C — set in 2002.

 CBC

... therefore, I think!

The definition recommended by the World Meteorological Organization is when the daily maximum temperature of more than five consecutive days exceeds the average maximum temperature by 5 Celsius degrees (9 Fahrenheit degrees), the normal period being 1961–1990.

I found this on Wikipedia: In the Netherlands, a heat wave is defined as period of at least 5 consecutive days in which the maximum temperature in De Bilt exceeds25 °C (77 °F), provided that on at least 3 days in this period the maximum temperature in De Bilt exceeds 30 °C (86 °F). This definition of a heat wave is also used in Belgium and Luxembourg. This happens to be the same as in Canada ! 

Heat waves often occur during the Dog Days of summer; indeed the French term canicule, denoting the general phenomenon of a heat wave, derives from the Italian canicula applied to the star Sirius, also known as the "Dog Star."

Each summer, we go through one of these heat waves and I keep thinking: And our so-called cousins from France who keeps thinking that we still live in igloos or tipis, wear furs all year long ... 

When it's hot better eat light ... 

This recipe is real nice, simple and tasty. 

Shrimp Slaw with Cilantro-Lime Vinaigrette

Prep: 40min     Cooking time: 0      Serves: 6

Ingredients

• 1 1/2 pounds medium shrimp, shelled and deveined

• 1/3 cup fresh lime juice
• 3 tablespoons extra-virgin olive oil
• 1 jalapeño, seeded and minced
• 1 garlic clove, minced
• Salt and freshly ground pepper
• 1/2 pound green cabbage, cored and finely shredded (4 cups)
• 1/4 pound red cabbage, finely shredded (1 1/2 cups)
• 1 medium carrot, coarsely grated
• 1 cup cilantro leaves

Preparation

In a large saucepan of salted boiling water, cook the shrimp until just white throughout, about 1 1/2 minutes. Drain and let cool.

In a large bowl, whisk the lime juice, oil, jalapeño and garlic and season with salt and pepper. Add the green and red cabbages, carrot and cilantro; toss well.

Add the shrimp, toss again and serve right away.

Source: FoodandWine