Like clockwork, the end of May brings the end of Spring and the onset of the inevitable future.
While at Whole Foods, I came across what is likely the last round of some of my favorite springtime ingredients. Already feeling nostalgic for the months gone by, I decided to cook them up and give Spring one celebratory final hurrah.
Dry-aged grass fed ribeye, medium rare. Fiddlehead ferns sauteed with garlic and butter. Morels with thyme. Pillowy mashed potatoes. Veal demiglace.
I realized today that I haven't blogged in a very long time... almost six months. It's not that I haven't been cooking. I've been cooking up a storm, and gardening too. I've just not been able to find the time to photograph or write about it, save for a few short Facebook quips with iPhone photos. I also realized today just how cathartic cooking is for me. Some people unwind with yoga... or with golf... or with reading. I unwind with cooking. Jessica thinks I'm crazy because I prefer to spend my downtime in a sweltering kitchen juggling 6 different pans on 6 different burners rather than doing something "relaxing". For me, cooking is relaxing. It is my little zen place where I can go to escape the pressures of the world. I become wholly consumed by the act and by doing so am able to find a brief, fleeting respite from the stresses of everyday life.
So today I cooked. I cleaned out my freezer and cooked enormous batches of chicken and veal stock from the bones and chicken feet I had been accumulating. I blanched Italian green beans from my garden in preparation for freezing. I took the roasted beets from the garden that had been sitting in the fridge and made a batch of Thomas Keller's red beet ice cream. I made a caprese salad from my heirloom garden tomatoes for lunch. I made myself a lovely dinner (Jessica is out of town in Chicago). And now, finally, I feel relaxed and at peace.
And with that... Spring, I bid you adieu.
I hope that you will be hearing more from me soon.