May 23, 2014 § Leave a comment
Today the rain came back. The weather has been so fine in Seattle this spring. When the sun shines my productivity slows to a crawl and I am swollen with gratitude that I don’t have to be indoors. Perhaps I ought to be indoors, but I lack the willpower to plant myself in front of a computer or a stove when it’s 70 degrees outside, and the birds are chirping, and it’s still sunny for hours after dinner. Our cupboards have become bare, because how on earth could I have spent any of those precious sunny minutes in a grocery store? Children, eat this leftover macaroni and cheese and these adorable petit peas from our freezer and then let’s go outside. Yes, you can have a popsicle.
But now it is raining and I will spend this day indoors. I have had a hunk of pork shoulder in my fridge for a few days that I kept meaning to roast but, you know, I was distracted. The sun was shining. This morning I realized that this roast was destined to become shreddy, tangy pulled pork. A dinner that will evoke the sunny days of the past week, but would never have been possible without today’s rain. « Read the rest of this entry »
May 5, 2014 § 1 Comment
I wonder if I would get so excited about rhubarb if its season was in August, if it had to compete with luscious tomatoes and sweet, meaty melons? It’s a much tougher sell than those later season jewels. For one thing, you have to cook it. And it’s tart as heck, so you have to dose it with sugar. The leaves are poisonous, so those need to be tossed away. As I write, I’m beginning to wonder who even considered rhubarb as an ingredient in the first place? It must have been a cook long long ago who had endured a horrible winter … When the spring thaw finally came that cook spied bright pink stalks radiating from the soil. She was drawn to the rosy glow of the rhubarb plant and nibbled a leaf. It tasted horrible and she felt ill. Looking around for something else fresh to pick, she saw absolutely no other options. So, she returned to the rhubarb and broke off a stalk and chewed on it. It was awful – tart and astringent. Desperate for any fresh produce that wasn’t kale she brought the rhubarb into her kitchen, took down her sack of sugar and went to work… « Read the rest of this entry »