It's getting hot out here!

I've been trying to convinced my East Bay and Sac friends that 80F out here in SF is really hot. They, of course, just stares at me and probably too nice to say what they are really thinking. We are so unfamiliar with the sun and the heat out here. (Where's Karl the fog???) I'm sure Ocean Beach will be covered with people today, even though it's a weekday. Normally, I would use the weather as an excuse to not cook. With my kitchen currently in month 2 of remodeling and at least another month to go, that's not a concern right now. BUT, if I have access to a kitchen right now, I would be quickly putting this together to go with a beer for a light snack. Quickly defrost and warm up a bag of frozen edamame pods by dump in a pot of boiling water for a few minutes. Heat up a tablespoon of avocado oil in a small saute pan, add a few minced garlic cloves and a tsp (or more to taste) of lightly crushed Sichuan peppercorns and/or black peppercorns. Cook for a couple minutes, until garlic takes on a little color but not too dark (it will continue to darken as it cools so stick with lighter shades.) Add the oil w/ garlic and peppercorns to the drained soy beans in a large bowl. Toss together along with 1 tsp of kosher salt. Finally, top with some finely grated lemon zest.