All right, time to make good on my promise to celebrate this year’s Asparagus Season properly~! Usually, Hubby and I indulge in our region’s asparagus about 1-2 times a week during the season. Of course these weekday dinners are breezy ones, you know, along the lines of a quick salad with strawberry dressing, a flick-of-the-wrist asparagus soup or as vinaigretty side to a lemony chicken breast.
Alright, time to lighten up the wintery mood of our meals! While I’m honestly not fed up with Winter-themed comfort food at dinnertime yet, I’ve recently found myself prepping zingy, light and summery meals for lunch – looks like my inner clock is slowly but steadily ticking towards warmer temperatures while my tummy’s still kinda-sorta content being wrapped in a wintery comfort-blanket of sorts~!
Hubby and I had a “Cherry Galore” dinner two weeks ago to close off this year’s cherry season with a yum- and photo-tastic menu celebrating cherries in each of the four courses. While I was going through my notes on previous cherry season-feasts in preparation for the gig, I immediately zeroed in on this recipe, sporting a few blotches and a between-stirs-scrawl reading: “re-do for blog!!! 1.7.2017”.
Ok, I’ve just noticed that three out of four recipes for this year’s BBQ special are vegetarian options. Sort of. The upcoming dessert is seriously hard to imagine in a meaty context anyhow, but still, once that fact dawned on me, I had two options. Go veg on this one too or go all out carnivore galore. Well hell… I did what I always do when I can’t decide between two wildly different things: I pick door number three.
Eeesh… remember my little rant about Mother Nature not having gotten the Spring-Time Memo yet just two weeks back? Well, you know what they say about the hazards of poking sleeping dragons and other elemental forces… It seems, someone speared that memo with a cattle prod and popped the metaphorical Nature Dragon a good one with it.
As usual, as soon as the temperatures are rising noticeably, people get too greedy with soaking up every sunbeam they can catch – and a lot of them not only catch some vitamin d… they also catch a cold. The annual bout of spring-colds is making the rounds and I for my part seriously don’t feel like joining the sneeze choir. Actually, since I’ve found myself flat on my (red) nose three times – three out of three times during our vacations (yay for AC’s on full tilt in hotels and airplanes…) – last year, I simply refuse to get sick this year at all~!
Aha! Once more, the Chef’s Guild has nudged me to venture into new lands with a batch of mussels in tow. Like I said in my Red Curry Mussel Soup post, it took some time for me to take a step out of my rather mediterranean-colored comfort zone when it comes to mussels – and even though I still return to that style on a regular basis, I have no qualms about rolling up my sleeves and get to work when a new idea takes root in my head.
Once again I couldn’t keep my culinary curiosity in check~ I confess, I’ve been snooping around top-league Restaurant Menus for giggles again and, while the hot months of the year kind of left something to be desired on the menus of our local Michelin Star-sporting establishments, I was able to spot something to really pique my interest just a few weeks ago – a starter involving a salmon mousse, fancily smoked salmon from an even fancier sounding manufacturer halfway around the world that is, and an “air” made from chanterelle mushrooms and parmesan.
Hiya guys~! Has it already been two weeks? For some reason, it seems like someone has hit the cosmic fast-forward button recently – as usual when there’s an absolutely wonderful vacation involved. The last two weeks have been an absolutely delightful mixture of showstopping views, runner’s-high-causing hikes through seven different microclimates crammed onto one little island and seriously good food amongst a lot of other things – I would run out of superlatives describing them all.
Ok, so it seems I’ve gone and got myself a rep. One fine market day, one of our usual farmer’s market vendors and I got around to talking about the fruity seasons changing from berries to stone fruit, which ones are about ready to be harvested in his orchards and all that jazz. Of course the conversation quickly changed to recipe-talk and he caught on to my penchant for using his fruit, along with his veggies, in a slightly unusual, savory context rather than going with the “normal”.