Last time, I promised you guys (edible) punchy, summery heat – with a pinch of the great, wide world on top. And spicy, exciting recipes hinting at near and far destinations is exactly what I’ll deliver~! Today’s recipe was, in parts… a surprise, to say the least. A delicious little surprise that crept up on me on the back of a grocery shopping trip I went on before getting the necessary amounts of caffeine needed to function properly into my system. My efforts were further hampered by the fact that, in my severe state of pre-coffee-zombiedom, I left my grocery list behind along with my memory of ever writing one.
Slowly but surely, things around here are waking from their winter and/or pandemic hibernation. Too late and too slowly for most of us, but what can you do, eh? Well… here’s a little something to stoke the anticipatory fires related to all things Summer – one with pretty dresses/short sleeves, umbrella drinks and all the fixings! And the idea for this one actually emerged from the gloomy depths of the recent medical disaster we’d all rather be over and done with – kind of a case of “There can’t be light without darkness”? Ugh, look at me, getting all kitchen-philosophical over a simple desert…
Friends, Romans, Countrymen… I have a problem. Or so it would seem. Only now that I’m sitting here, Iced Peach Tea in one hand and latest recipe notes in the other, ready to share the yumness with you guys I realize that this is the third recipe involving peaches and/or nectarines in a row. Third one for you guys, that is… lots more on my side of the screen. And it’s not even our region’s peach season yet! I’m so sorry! I’m not even sure where that sudden obsession came from!
Honestly… Three rays of sunlight and the mere idea of temperatures rising above single-digits alone are enough for all of the die-hard Big City BBQers to come out of hiding and fire up the embers, worldwide doom-and-gloom, pandemic or ravenous neighbors without the luxuries of a rooftop garden or balcony be damned. Most of the time, closing the windows after giving the whole situation the sigh it deserves does the trick.
So here we are again. Right where, if things were even remotely normal, I would be hard pressed to remove the chocolatey bits and fingerprints sticking to me, my notebook, my recipe notes, my pens, all over my kitchen and gods know where else after finishing my Easter Eggstravaganza Chocolate Boxes for my family and friends and sharing the highlight-recipe with you guys. Alas, things are not quite back to normal. Oh well… I guess my carefully planned out Party Box of Cocktail Chocolates I promised you guys “Once all that <insert a string of profanities here to colorfully describe the pandemic> is over and done with” still has to wait on the sidelines for a while.
So… as it turned out, I was right not to trust the suspiciously innocent-looking blue skies I mentioned last time – a serious case of November-in-March-ick, thunder- and hailstorm and massive amounts of… lukewarm drizzle being blown around (and under* any defense you might have put on/up) by the storm included came to pay us a visit since then to really, really get us into the right mood for Spring. Meanwhile, the first edible signs of Spring are popping up all over the markets, our first Asparagus, for example.
Since my slightly winter-intoxicated post two weeks ago, we’ve gone through a screeching 180° turn temperature-wise. From -15°C to +15°C within a week. Now that my system has somewhat acclimatized to the sudden change, I have to admit, I don’t really trust those innocently sparkling powder blue skies out there just yet – not enough to give in to the budding urge to completely ditch the wintery cuisine for something more fresh, zingy and potentially outdoorsy in any case~
It’s February. It’s dark. It’s cold. It’s wet. It could be miserable… but there’s a golden light at the end of the tunnel! A light that certainly lifted my spirits out of the ick as soon as I spotted a soft yellow-golden glow beneath the pile of apples in my pantry – and I hope I can spread that comforting glow out to you guys with this recipe as well~
You guys know I love our little weekly trips to the farmer’s market – and once more, I have a “Here’s Why” for you~ Amongst many other delicious little things, colorful produce, artisan producst and funky veggies and fruit you’ve never seen before, you might also discover the odd PRODUCE GUY, caps intended, of the mad-scientist variety. With his own greenhouse and parapenalia just waiting to either scare you and your tastebuds away or jump-start you and your winter-hibernating tastebuds into a madcap tapdance at a moments notice.
Happy new year, everyone! As always, I welcome the new year with a scrumptious breakfast spread to start off on the right foot, get into the groove, so to speak, and celebrate a new chapter with our tastebuds tickled in all the right places. And what better time is there than a New Year’s breakfast to indulge in not having to make decisions – and taking a little bit of everything instead~? This time around I’ve got options for you guys! So let’s get this show on the road~