April 16, 2017
Another wonderful Easter in the books, or almost so, as it’s nearly sundown.
We’ve gorged ourselves on a traditional Easter repast of ham, mac and cheese (because I have carb-loading children, and they require mac and cheese), corn casserole, asparagus, green peas, deviled eggs, rolls, lemon icebox pie, and strawberries.
We’ve hunted eggs at church, with the cutest kids on the face of the planet, led, of course, by my very own, because, well, he’s about the cutest kid on the planet, except for my other two grandkids, with whom he’s tied. Sorry. I calls ’em like I sees ’em. YMMV.
I mean, seriously. Are there any cuter kids? I submit there are not.
April 15, 2017
With apologies, of course, to Andy Williams. Christmas is wonderful, too, but Lord help me, how I DO love spring. Not least because of all the food-related bonuses it brings. Gardening, strawberries, salad greens, fresh asparagus, grilling out, draft beer and a cheese-and-sausage plate at the ballpark…
…and farmers’ markets!
Which I love as much as I love spring. Or maybe it’s because I love spring. More likely, it’s because I love to eat. And a trip to the farmers’ market means there’s some good eating to be done, either there, or when you get home, or over the course of the next several days.
I made my first market of the year back last month, when we’d gone to Hot Springs for a weekend. Had some time to kill, and our hotel was just down the street, so I walked down. Saw some old friends, bought herbs, and oh my God, there were the first strawberries of the season! I grabbed some. Back to the hotel, stashed them in the fridge, set the herbs on the desk. One of our traveling companions came in, was checking out the herbs, and wanted to go. So we went back. I bought honey that time.
March 22, 2017
We were gifted with just an extraordinarily gorgeous spring day over the weekend.
Brilliant blue sky, a wisp of a cloud here and there, temps in the mid-upper 70s, a light breeze ruffling the air now and again. What a friend used to call “a bluebird day.”
So I did what any good, red-blooded ‘Merican would do on such a day. I cracked open a beer and fired up the grill.
And we had surf and turf for dinner. And it was, if I did cook it myownself, fine.
May 19, 2016
For my readers in the Northern climes, where the asparagus season is not already just about over (sad face), here’s an old favorite tried-and-true salad that I dearly love, and haven’t thought to make, for some reason, in ages. But I’m sure glad I remembered it.
It’s the one at nine o’clock in the above photo, which also includes a diced caprese (in the bowl, at 12 o’clock), jail slaw and marinated veggies.
April 26, 2016
What do you do to keep a trip from Little Rock whose primary reason, a business meeting, gets cancelled, from being an overall waste of time?
You spend the night with a good friend, who doesn’t mind that you’re drugged out on sinus meds and can’t stay awake (may be a Good Thing the meeting was cancelled!), and you take advantage of the trip to score big in the Road Food category.
Still enjoying the bountiful asparagus I’ve been dining on since the weekend, I had planned to take some with me to Kate’s house for our dinner. Just for good measure, I stopped by and picked up proscuitto in which to wrap it to roast. Then, on the way down, I celebrated spring by stopping off at the Bulldog Cafe in Bald Knob to have strawberry shortcake.
April 23, 2016
What’s better than a crisp spring day with a sky so blue it just sings to you?
One of the two finest fruits of spring (the other being strawberries). I speak, of course, of asparagus.
Now, you understand, I never ate asparagus growing up, for the simple reason we didn’t grow it, and I didn’t know anyone who did. So I was grown before I tasted asparagus. And that was the canned variety, and I thought THAT was pretty wonderful. I used to make a salad of cut asparagus, English peas and mushrooms, all the canned variety, with an oil and vinegar dressing and parmesan cheese from the green can, all served over sliced tomatoes.
Thought I was hot stuff, I did.
April 10, 2016
Wherein we take the rest of the breast that I’d eaten sliced chicken off of, and the thigh meat from same, and make a chicken and asparagus risotto.
Because I haven’t made risotto in at least five years, and it was about time. Plus, chicken challenge.