I know it has been a while since I posted. Besides the whole pregnancy excuse, we have just come through the most uninspired culinary time in Upstate New York: late winter/early spring. It is that time when you go to the market and there is nothing besides fresh lettuce (which is great to have in the winter but you know what I mean). Today was the turning point. At the market this morning I picked up asparagus and rhubarb, two signs that it is now officially spring and I am now officially inspired to cook again.
Most of the asparagus will be used as a dinner side for the week. Roasted asparagus. Need I say more? In the meantime I am looking for a good rhubarb-without-strawberries-and-loads-of-sugar recipe. Rhubarb is really tart so I understand why it is mostly paired with sugar and other sweet food but another spring inspiration is to start eliminating sugar from our diets, whenever possible.
So, sorry for the lapse in posting. But now that spring is here prepare to be overwhelmed!
Subscribe to:
Post Comments (Atom)
I feel the same. Tonight at a meeting that meets on a monthly basis, I was overwhelmed to realize that my market (the Crossings FM) will open before their next meeting!
ReplyDeleteAnd after a trip to Windy WIllows last weekend - Rob and I ate a pound of asparagus, roasted, that had been picked that day, in one evening's dinner!