Boron Elgar wrote in rec.food.cooking:

> My kitchen is not air conditioned. It can get really hot with its
> eastern and southern exposures and it is difficult to keep fresh fruit
> around, as the heat can make things go from not quite ripe to -uh-oh,
> chuck it - overnight. We do not buy in large amounts, either.
>
> Lowest level of the house is of no benefit. Fridge storage is ok for
> some things, but not for others.
>
> I have been keeping a cooler in the kitchen the past couple of weeks
> and placing the fruit in there with a few ice packs. I change the ice
> packs daily.
>
> It seems like it's silly and a bother, but we get to eat the bananas
> and stone fruits before they are brown mush.
>
> Anyone else have any idea of what we can do?

First thought here is blackout curtins (they need not be black) to help
in the heat of the day. I assume there is a reason for not having an
ancillary AC in there (we have one with a fitting for a patio door,
portable, used the few times the AC is out). You can get some fairly
decent ones for 20$ at amazon.com.

Next thought is since the downstairs doesnt work (could be too awkward
to get down there for a variety of reasons), would be either a larger
fridge or a second smaller one that fit someplace in the room (top
becomes extra counterspace sortof).

Meantime, your solution isn't terrible at all. Just get lots of those
blue-ice cubes or find a diabetic friend who has their insulin shipped
in with those big bags that are the same thing really and snag their
spares.

Carol

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