This week's Splendid Table on NPR was a repeat of a previous show, but since Orlando's 90.7 just recently began to play the show, I happily listen to reruns because they're new to me. This time, two big vegetarian ideas: Watching your "cookprint," which is the footprint you leave when you cook. And cold soups, which are most often vegetarian. I encourage you to listen to the show, in part or in full, at Splendid Table.org.

First off, in case you didn't know (cause I sure didn't!), your refrigerator uses up 11% of your home's electricity by itself. It should optimally be set between 37 and 40 degrees. The guest, author Kate Hayhoe (whose book is now on my reading list along with about 50 others!), also recommends blanching vegetables and cooking pasta by turning off the water and covering the pot because water takes a long time to cool down. Another piece of advice was to use grains like bulgher wheat and couscous to lower your "cookprint" because it's already cooked and requires little time on the stove to be edible. Lastly, the recipe for cooking pasta without constantly boiling water. I can't wait to try it, but I must use up what I have in the fridge before adding to it. If you get around to it before I do, please let me know!

Melissa Clark shares some recipe ideas for using your blender to make cold soups, which limits your time in the kitchen in the summer and keeps you away from a hot stove. Her ideas have inspired my plan to have a cold carrot soup this week. Have no idea how I'm going to do it or how it will turn out. Will let you know.