Food thoughts: what are yours?
I just clicked on that revolving photo presentation in the margin a moment ago. I couldn’t figure out what I was looking at. It was a portion of spoonbread! I haven’t even thought of spoonbread since I posted that article and recipe. It was just delicious. Why haven’t I even thought of it?
What food occupies the top layer of the mind right now?
Tomatoes. I bought a book yesterday that is just different recipes using tomatoes. They are late this year, so they are just beginning to ripen and should stay with us until November, when we will take advantage of Puglia’s longer summer and buy from the Pugliese farmers every Saturday. I’ve already Post-It marked several pages to try, and have started wondering if any of the newly discovered regional dishes will make up readily for twenty.
Lamb. I still have half the lamb I bought this spring. I am pondering slow-cooking a leg in the fireplace for lunch in the garden. Or I could invite just one person and flash cook the rack.
Green beans, or fagionlini. I helped Amelia pick hers this morning right after I picked mine. Mine provided two fists full, hers a whole basin full. We discussed various recipes in which the bigger and more mature beans are good. Amelia went in to prepare Fagiolini alla Greca for lunch! I decided to make a puree one day and a sformato another day. Mine, who live under a walnut tree, are never going to provide that many, but this time of year you can pick anyone’s beans and they’ll thank you for it. If they are not completely stripped they stop making new beans.
Pickles. The cucumbers are really coming on and the dill is almost heading. If the plums don’t hurry up and riped, I may make some pickles from them, too. There are too many to just eat, even if you made plum cake everyday until they were over.
Suppers. When the heat recedes and you can take pleasure in making food just-so for happy people who are happy to eat what you make. Here below is a supper from a few weeks ago. What pleasant people they were! Think what size that table must be to hold fifteen and still have room for another fifteen. What a gorgeous villa that is, and what a terrific kitchen it has! If you ever need eight bedrooms, just ask.
What makes you think of food, and what food are you thinking of this season?
11 comments July 22nd, 2008
