No-not wonderful hints on how to cook above sea level....I really AM boiling. It's 68 degrees here, which may not sound like much, but when the sun rises about 3 a.m. and the birds start singing, and the sun shines on and on and on.... well, I guess the concept of STORED heat takes on new meaning. We have painters here to re-do the trim. We're right above the Cook Inlet, and the sun and sea air peel the south side of the house every year. Between closed windows, banging, and dust everywhere, I decided we were going to have something simple we could eat on the porch. And in honor of Daddio's Day, a (somewhat) chocolate dessert my sister dreamed up: chocolate zucchini cake, preceded by lime shrimp kabobs, mediterranean chopped salad, and poppy seed kaiser rolls, crisped in the oven.

LIME SHRIMP KABOBS
Makes 12 kabobs

1 lb fresh, peeled, cooked med. shrimp
1 1/2 tsp finely shredded lime peel
1/2c lime juice
1/3c canola oil
2 T fresh, snipped cilantro
1 jalapeno pepper, seeded, finely chopped OR 1 T canned, chopped jalapeno peppers
1 clove garlic, finely chopped
2 1/2c assorted fruit pieces, such as starfruit, red grapes, papaya, kiwi, oranges
1 pkg wooden skewers (6 in. length)

In med. glass bowl, stir together lime peel, lime juice, oil, cilantro, pepper, and garlic. Add shrimp, toss to coat, cover. Chill at least 2, or up to 24 hours. Drain shrimp, reserving marinade. On each skewer, thread 2-3 shrimp, alternating with pieces of fruit. Place on platter and drizzle with remaining marinade. Chill up to 2 hours, or serve right away.

MEDITERRANEAN CHOPPED SALAD

1 ripe tomato, seeded and diced
1/2 English cucumber, seeded and diced
1 zucchini or small yellow squash, seeded and diced
6-8 spears fresh asparagus, cut in 1 in. pieces (briefly steam in microwave in 1/4 c water, then rinse in cool water)
1/2c petite peas, frozen, uncooked
1/2c golden raisins
1/2 tsp salt
Freshly ground pepper to taste (lots)
Brianna's Homestyle Blush Wine Vinaigrette
Feta crumbles -I like the type with dried tomatoes mixed in

Mix all vegetables with raisins in a glass bowl; add the dressing to thoroughly coat (about 3/4 cup). Chill 1-2 hours. Sprinkle with feta when ready to serve.

CHOCOLATE ZUCCHINI CAKE

1/2c unsalted butter
1/2c canola oil
1 3/4c sugar
2 eggs
1 tsp vanilla
1/2c buttermilk
2 1/2c flour, unbleached
5 tbsp cocoa (Hershey's new European style cocoa gives this cake a beautiful mahogany hue)
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground cloves
2 c diced (not shredded) zucchini

Preheat oven to 325F. Oil spray a 9x13 pan.
Combine flour, cocoa, baking powder and soda, set aside. Prepare zucchini, set aside.

Cream butter and sugar til pale yellow and fluffy. Beat in oil, then eggs, vanilla and buttermilk.

Beat in flour mixture in 2-3 additions til smooth. Fold in zucchini, then spread in prepared pan. Bake 40-45 minutes, being careful not to overbake. Cool on rack, then sprinkle with powdered sugar liberally.

Enjoyable with sliced fresh fruit and/or whipped light cream, but awfully good on its own, out of hand, as you lean over the kitchen sink to catch the crumbs!