Tuesday, March 18, 2008

Spot-On: Culinary Winter

I don't know about you, but as far as I'm concerned March is the dead of winter culinarily. I hate it. It's that time of year when there's "nothing to cook" and my kitchen seems as barren as the trees outside. How can I say that? The cooking magazines are filled with spring dishes while the grocery is still filled with winter ingredients. And all too often, old and tired winter ingredients.

Read the complete article at Spot-On.

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2 Comments:

Blogger CJ said...

We're also in the winter funk here in Wisconsin. In fact we've got winter storm advisories today with guess what?--- more snow.

To bridge the gap between seasons we've been cooking lots of oriental stir fries, soups with pot stickers and lots of vegetables... sort of the midway point when you're craving all things fresh.

Outdoor grilling helps a lot too. Particularly Caribbean flavors- jerk chicken, grilled pineapple, etc. Put a tropical shirt on and turn up the reggae music.

Kevin, buy a couple of bunches of daffodils and distribute in vases throughout the house, make a small pot of cream of asparagus soup with some lovely chive/cream cheese toasts and hold tight.

Spring is on the way!

p.s.- I'm going insane without my herb garden too!

3/21/2008 02:37:00 PM  
Blogger Kevin said...

CJ,
The weather here has been beautiful -- very springish. It's the food that sucks.

3/21/2008 07:50:00 PM  

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