Don’t let the clouds fool you. It ain’t even cool around here.

Yesterday we roasted another record with 102°, the old mark of 98° having stood since 1952, two years before this old dawg was whelped.

Naturally, being an eejit, I was out for a ride. Nothing strenuous — not quite 30 miles, a couple of hours in the saddle, a couple thou’ of vertical gain.

But I confess I felt a tad toasted by the time I got home. I’m glad I didn’t go for the extra-credit mileage I’d been contemplating. I’d be a rank smear of B.O. and bad ideas in the valley some’eres. Even the coyotes would give me a miss.

“Sheeyit, homes, smells like sunscreen and chamois cream ladled over old scars and regrets. Let’s hit the Dumpster behind Golden Pride.”

Speaking of eats, it should go without saying that I’ve been rooting through my archives for recipes that require a minimum of cookery in this heat.

For breakfast, oatmeal is out, fruit smoothies are in. Lunch is something equally light, either sandwiches or leftovers from the previous night’s dinner.

Last night’s dinner was Martha Rose Shulman’s pasta with cherry tomatoes and arugula. I don’t object to boiling water for pasta; it helps humidify the house.

Night before last we had Melissa Clark’s shrimp salad, layering the shrimp and its sauce over a bed of arugula, red cabbage, red leaf lettuce, sliced grape tomatoes in a variety of hues, and various another crunchables from the fridge and pantry. I foreswore the diced red onion (Herself hates raw onion), but snuck in a few thin slices of scallion when she wasn’t looking.

Hetty Lui McKinnon’s tacos de papa require a little stove time, but not enough to have you sweating into your skillet, especially if there are some leftover taters on hand.

We’ll be revisiting Martha’s recipe this evening, with a side salad. Today’s record high of 100°, set in 1910, might be a goner, too, because by 3 p.m. it was already 100° at the airport.