When it's 100 degrees outside, even the Mikester prefers not to stand outside grilling.I solved that problem today by indoor Crock-pot cooking with one of my new favorite recipes, spareribs Thompson Style! It's fast, easy and, of course, frees us up to go someplace cool, like seeing a movie at an indoor theater or walking the air-conditioned mall.The dessert featured this week was a real "cool" hit as we entertained a couple traveling through Dallas/Fort Worth. I wanted it to be an enjoyable finish to a nice home-cooked meal, and since our guests are not used to this high heat and humidity, this dessert was wonderful.Now it's time to just try to keep up with outdoor watering while attempting to wage our private battle with spending less on electricity. I think we can make it through this summer with a little careful planning. All the organic vegetable mulch we put on the flower beds has really paid for itself. The flowers and veggies aren't showing heat distress when I miss a couple of days hand watering.Buying groceries early in the morning has helped keep us, and the food, cooler. We leave the car in the garage during high temperatures. Oh, you gotta love summer if you live in Texas.Dee Dee's Crock-pot SpareribsI found some very nice ribs featured for $1.99 per pound at Sprouts. We bought about 4 pounds. Using my largest Crock-pot, this is both delicious and so easy.4 (or a little more) fresh pork spareribs -regular, not baby backs or country stylePeanut oilChili powderSaltFreshly ground pepperGarlic powder2 jars of Stubbs Barbecue sauce (your choice). I used one jar of Hickory Bourbon and another of Smokey Mesquite. These are also gluten-free.Place some peanut oil, enough to cover bottom of large skillet, and heat until skillet is hot, but not smoking. Brown each side (slab) of the spareribs. Our ribs came in 4 large pieces. On each side, sprinkle some salt, pepper, garlic powder and chili powder. Place in Crock-pot set on LOW. Add one bottle of Stubbs. Right before the ribs are tender and done, add the other bottle of Stubbs. This is great along with baked beans, coleslaw or potato salad. I start the ribs in late morning and cook on LOW all day. When they are tender and the bone falls away from the meat, they are ready. Turn to warm or remove from the Crock-pot.Summer Pecan Crusted Ice Cream Pie Crust:1 egg white, whipped1/4 cup sugar1 1/2 cups finely chopped pecansCooking spray Filling:1 pint coffee ice cream (your favorite brand)1 pint French vanilla ice cream Caramel Sauce:2/3 cup dark brown sugar1/4 cup evaporated milk1 egg yolk, beaten1/3 cup white corn syrup1/4 cup butter1/2 teaspoon vanilla extractAnd yes, this is still fantastic even without the caramel sauce! Directions:Fold together the crust ingredients and press into a glass pie plate that has been sprayed with Pam or Baker's Joy cooking spray.Bake 12 minutes at 400 degrees. Chill. Spread one pint of coffee ice cream on the bottom of the crust and one pint of vanilla ice cream over the coffee ice cream. Freeze. Make caramel sauce by stirring the sauce ingredients together in a small saucepan without the heat under it. Stir until smooth and egg is thoroughly mixed into sauce. Heat slowly until sauce resembles caramel sauce. This sauce may be refrigerated and reheated when you are ready to serve the pie. Cut pie into slices and put onto chilled dessert plates and then drizzle warm sauce over each pie slice.Dee Dee's Fresh Tomato and Avocado SaladI am getting so many tomatoes, large cherry ones. We now have a small glass bowl full. Should I make salsa? Well, I'll experiment with that and report next week in my column about how it tasted.Meanwhile, for tonight, this is what I am serving with the barbecued spareribs.Rinse and half the small tomatoes. Place in a glass bowl. Peel and cut up 2 large ripe avocados, still firm, not too over-ripe. Sprinkle with the juice of 1/2 lime. Cut up 3-4 green onions and toss. Right before serving, add some dressing. We like Newman's Own Balsamic Vinaigrette. If you use the lite version, one can pare down the calories to about half of the regular.Next week, I'll let readers know what recipe I came up with for salsa using all these wonderful organic tomatoes, and maybe another "chilled" surprise during the near 100-degree days.Meanwhile, keep our pets cool and hydrated, as well as keeping an eye on the plants, flowers and veggies. Share your garden with neighbors or someone who may not be able to plant a garden-fun for them, and you'll know all your efforts are paying off by pleasing others.