Thursday, March 10, 2011

I'm having a love affair with this ice cream sandwich...

...or food you love in the right time of year.

The weather dictates many things. Our mood, our clothes, our desire to leave the house or get intimate with our partners (it does, doesn’t it? Everyone?). It also influences the food we buy, consume, crave and grow. Summer salads, winter soups, seasonal fare, all of this is dependent on a certain kind of weather.

So here are currently the best things to eat in…

Ice cream, icey things, iced something else and strawberries.

Summertime is a bitter sweet, double edged, food eating paradise, because it’s too damn hot to eat the plethora of delicious goods on offer. Anything with dairy (which isn’t frozen) makes you feel like you’ve been rolling around in fatty, creamy unsexy mud wrestle (which is NEVER sexy, contrary to popular (mens’) belief) and anything warmer than room temperature is like a hot iron scalding your parched lips (melodramatic, no?). In light of this we need the freshest, juiciest, most crunchy foods we can get our unmittened mitts on.

Best summer recipe:

This is from Joy the Baker, who is indeed both joyful and bakes. In this case, she is freezing.

Soupy soups, soupy stews, soupy anything else.

Eating seasonally means having to ‘weather’ the less productive months, eg the barren land of winter. Living in England this spells root vegetables. And more root vegetables. The amount of damn root vegetables you get delivered starts to get a little unwelcome come Feb. I’ve now developed a hearty dislike of parsnips after one too many root vegetable “curries” and also concur that brussels sprouts have limited serving possibilities. We must push our gumboot feet through the roots and find winners like this little gem.

Best winter recipe:

This is from Deb, my favourite all rounder, who seems to love brussels sprouts. But she calls them brussel sprouts. I want to trust her, but I'm so confused!!

Anything pink, dewy and fresh, which looks like a welcome smile.

Spring, you joyous time. When tiny bud heads start to poke out of the ground like a cheeky reminder of fun to come (they're also full of euphemism). Asparagus is back! Greenery! Tomatoes which taste like bursts of joy! This is the time to celebrate with diverse recipes (chuck a pomegranate in a salad, you rogue) and paying full attention to detail on the presentation. Like little flowers and stuff.

Best spring recipe:

Don’t be put off by the many steps in Sophie’s recipe. It’s totally worth it.


Everything wholesome and good in the world.

When the reds and greens start to become purple and browns, you start to get a bit autumnal with your cooking too. This pretty much means beetroot. Be warned though. You’ll be super happy about eating from the depths of the earth, all like ‘how awesome is it that we have beets again! I can’t wait for the parsnip/brussels sprout casserole I’m about to whip up!’ and then comes Feb…

Best Autumn recipe:

Couldn't name check Jamie but not use him as a resource, right?

Seasonal eating can be tough (life, hey?), and I know that we’re not all Jamie Oliver type characters when it comes to the kitchen. What I do know though, is that the weather should be our good food guide. Finding a pineapple 4 weeks into winter? Be suspicious…very suspicious. Check out websites like this to find out a little more about choice seasonal eating.

New York tomorrow, it’s almost t-shirt weather!! Actually screw it, its t-shirt weather. Ignore the softly falling rain and the fact that you’re actually cold. It’s SPRING!

When I say best I mean right now, in this second, and not for all time. I reserve the right to change my mind any day, week or hour.

This blog is dedicated to a special new member of the world. Welcome Milo Charlie Gallagher! Learn to read quickly so you can up my viewing stats.

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