Serving suggestions

Ever sat through a long grace, as plates of lovingly crafted food, hours in the preparation, go from sizzling or steaming, and salads from cool & crisp, to a general medium somewhere around room temperature where their flavours can mingle with optimum effect, and thought…gosh darn and gee whiz. 
Well, imagine the mind-explosion of discovering it could be deliberate. Apparently if your idea of aircon temp is a chilly 27 degrees- and your seasons range from “hot” to “you just stepped in something- oh, it’s lava- lucky, I thought it might have been from the dog”…you start to get a bit ambivalent about temperature all round…

What’s for lunch?
Taro, rice, sweet and sour pork, chicken…stir-fried vegetables
Vegetables?
Yeah- someone stuffed up.
When was it cooked?
Um…earlier.
Hot?
It certainly was.

Got a beer?
Yep, here’s one I took out of the fridge earlier…

How do you take your coffee?

Quite a long way, and then I wait a bit…

So- if you’re sitting about in the heat, and it’s humid enough for fish to cross the road between stormwater drains...it turns out that you may not be hanging out for the sensation of sizzling plates of just cooked food, or to scald the roof of your mouth on a frothing flat white or koko. 
Of course, that doesn’t explain why luke-warm beer would seem like fun…but beer's not always about the taste, is it?