1 In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. 2  Add onion and saute for 4 to 5 minutes. 3  Add celery and carrots, saute for 1 to 2 minutes. 4  Add chicken broth, water and tomato sauce, bring to boil, stirring frequently.5  If desired add red wine at this point. In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. 2  Add onion and saute for 4 to 5 minutes. 3  Add celery and carrots, saute for 1 to 2 minutes. 4  Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. 5  If desired add red wine at this point.
On Monday, the tournament ran through 80,000 pounds of ice cubes. Credit Richard Perry/The New York Times. With one final, fitting blast of 96-degree heat on Tuesday, the summer of 2010 went down in the National Weather Serviceâs record books as the hottest ever in New York City.
The greatest number of consecutive days with a maximum temperature of 100 F or above was 154 days in the summer of 2001, according to the U.S. Geological Survey (USGS). The summer of 1996 had 40 days over 120 F, and 105 days over 110 F, making it the hottest summer on record. The valley's low elevation at 282 feet (86 meters) below sea level and its long, narrow shape help influence its scorching summer temperatures.