The heat has been a bit intense this week. Suddenly temperatures went from mild 70s to 90 and humid. Caught off guard, we found ourselves installing our bedroom window AC at 10pm at night on a weekday just to survive the night. Needless to say, intense cooking was not high on my list. When I was assigned to Rainstorms and Love Notes for this month’s Secret Recipe Club, I was looking for simplicity, tastiness and minimal heat.
Strawberries are here. About time, right? I do feel like this harvest season has been a bit off. Usually I’m able to find a couple of farmers selling fresh local strawberries by Memorial Day. Though this year it seems that last weekend was the first opportunity. Luckily, they’re a fruit that linger. I can recall still getting strawberries after July 4th last year in my CSA.
Another Secret Recipe Club reveal. This month I was assigned to Manu’s Menu. Manu lives in Australia, but was raised in Italy. Not surprising, her blog focuses on classic Italian recipes, simple enough to make in a home kitchen. So many delicious pasta and cheese recipes! But I was more in the mood for something sweet.
Last year, we hosted my husband’s side for Easter Eve dinner. The celebration came to be because his parents had conflicting plans Easter night, when we usually gather for dinner, after a very filling brunch at my mom’s house. We’re both blessed and cursed to have both sides of our family live so close. Blessed to be able to see them whenever we please, but holidays often become a bit stressful. Rather than do what normal couples do and alternate each year, we attempt to do both. Splitting the Easter celebration between both Saturday and Sunday made it a dream. We had plenty of quality time with each side and didn’t feel rushed or overly stressed. So nice, that I proposed we do the same thing this year, what I hope becomes a family tradition.
I am obsessed by one lunch spot by my office: Dishes. It’s one of these catch-all deli joints with salads to order, sandwiches, soups, baked goods and a hot/cold salad bar by the pound. Except it’s super elevated. Think couscous almond cranberry salad instead of fried rice. Crispy coconut shrimp instead of soggy mystery meat. But it’s not the pay-by-the-pound bar counter or even the baked goods I go for, it’s the prepared dessert.