Springtime food

Spring makes me feel care-free, even when cares abound. Something about the longer days, budding flowers, warm breezes, and abundant sunshine makes the old worries seem less important. I tend to think better of not-so-great things: I’ve got a million things to do on my “day off” – but it’s OK, I might still have a few minutes to myself. I’ve been a bit of a slacker about my dissertation lately – but who cares, it'll get done some day. I don’t get to bake or clean or visit with friends as much as I’d like – but it’ll work itself out eventually. I sometimes resent the situation I’ve gotten myself into, with the madness of both work and school – but the days are longer now, so it all fits in better than before. I miss my husband something fierce during my 12-hour work days – but he’s always there when I come home. My eternal optimist comes out of hiding in the springtime, having been hibernating with the bears in the long New England winters.

With the optimist comes the conviction that it’s OK to take a day off from life and bake from dawn ‘til dusk. Last Sunday was just such a day, in anticipation of my friends’ visit on Monday. I just love feeding people, and I get all ambitious in the kitchen when I know there are unsuspecting, hungry souls on their way to my kitchen.

Some things I made from boxes, as I’ve mentioned, but they are items with which I’ve had culinary success in the past – Betty Crocker brownie mix, and Hodgson Mills herb bread mix. If I had had time, I would have made them from scratch, but to be honest, if I find a good mix, with essentially the same ingredients I would have used and no preservatives, I have no qualms taking short cuts. Only on certain things, though – there’s no substitute for from-scratch treatment of most of my favorite dishes.

The almond-chocolate-chip cookies came out extremely well – I think I’ll be substituting pure almond extract for vanilla more often – and the applesauce cake was moist and rich with appley goodness. The crumb was fine and light, though I think next time I’ll use less nutmeg. The Thai cucumber salad (NOT baked!) came out beautifully – I’d forgotten how much I love that stuff. I hadn’t had it since I was a kid, until I went to Valdosta in February and Nan had it waiting for us that first day, and I’d been jonesing for it ever since. There were plenty of leftovers, so I’ve been enjoying it all week. Jill, not being a fan of cucumbers in general, tried it reluctantly on Monday, and ended up going back for hefty seconds. I am happy to have spread Nan’s love in this way.

Jill brought a leek and goat cheese tart on Monday, while Erin contributed chocolate-chip scones. Both ladies are excellent cooks, so both dishes were very tasty. I made two pizzas, one with sausage and pepperoni, and the other with roasted vegetables and provolone, both on a pesto-tomato-sauce base. We all gorged ourselves on the bounty, and packed up enough leftovers for the entire week. We then proceeded to flop on the grass in the backyard and gab for hours.

And THAT, folks, is why I love spring. Good food, good friends, lots of sunshine, and lots of pure joy in being alive. Welcome, Spring, you were missed.