Summer, and Time, in the Summertime.
Cakes and Breads / June 25, 2018A whiny and excuse-ridden treatise on time, why I didn’t blog very much, and a lovely pictorial of some of my latest creations.
Summer is nearly over and I have a quarrel with her.
I think she may have cheated me out of a few weeks of pleasure.
Ninety days, or one quarter of a year, ought to feel equal in some sense of the word to say, spring, which is an explosion of excess, renewal, and leisure, drawing out the passing seconds the same way a new leaf bursts forth from a barren twig: SLOWLY.
Or winter, now that is a season! She is a master at playing with the notion of time. During the entire cold expanse of it all you are counting the days until you see the first blossom, shivering underneath your thermals as you yearn for the warmth you had cursed just a few months before.
But summer? It vanishes in an instant! Dwindling long before you’ve worn all the new sandals you bought, or nursed a sunburn all the way back to health you suddenly realize it is autumn and you are buying pumpkins, steeping cinnamon sticks, and listening to the hum of your furnace.
And so time belongs to each of us differently.
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Nothing like a lemon caper sauce over seared pork medallions and bacon wrapped asparagus with orange vinaigrette.
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A luxurious combination of heirloom tomatoes, fresh mozzarella, sweet watermelon, and balsamic reduction.
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Butter seared salmon comes alive with a sweet cherry and red wine glaze.
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A pear, beef stock gravy is the perfect sweet and umami note with my mediterranean meat balls.
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Tomato cheese stuffed mini peppers went to the next level when topped with mint cilantro pistou!
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King Arthur Flour never misses the mark. Click the photo for the recipe!
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Let’s look at this from the perspective of those I nourished, those who were glad I didn’t disappear to my office every night to tap out my thoughts, instead piling layers of bling cuisine in front of them. And I hope the aromas and flavors exploded on their tongues with sublime bliss.
Summer may have gone quickly but I did what I loved. And even with time and her steady metronome of turning our present into the past, and with only 3 weeks remaining until we all begin dreaming of hot cider and stews, my wish is that every season is filled with good memories, good people, and good food.
“Time” to go cook.
15 spice rubbed pork loin, apple herb gravy, and roasted radishes
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Pearl onions and butter braised oyster mushroom with lemon baked cod over honey thyme sweet potatoes
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Herb and raisin turkey burgers with roasted brussel sprouts and a light veloute
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I can’t even…this was soooo good! Fresh Alaskan trout with a pecan crust and sour cherry chutney with candied white turnips. MMMM.
