I’m afraid I’m turning into a flake, at least as far as this blog goes. Last night, instead of writing about tomato soup, I decided to watch two episodes of Law & Order: Special Victims Unit. Is that bad? Not only did I not finish writing my blog post, I also didn’t read my new library book (The Age of Innocence by Edith Wharton), finish cleaning the kitchen, do yoga, or pack my lunch for today. In my defense, I seem to have the Rose-Anne Flu again, whose origins remain mysterious. I’m afraid to point fingers, but I will say that I ate out two days in a row, and the Rose-Anne Flu seems to show up after I’ve eaten out somewhere.
My appetite has waxed and waned this week, despite my frequent nausea. Mornings are the hardest, and evenings are pretty good. I am managing to get something done at work this week as I dive headfirst into my new project. I’m digging into the literature and filling myself with hope that the phenotype I’m studying will turn out to be real, in the sense that it is genetically tractable and we will be able to connect it to other biological pathways. We shall see, but I am becoming increasingly optimistic about this thing. As a result, and because I have something flulike right now, I’m not obsessing about food the way I usually do. But fear not: my appetite for recipes shall return! I know it will.
In the meantime, may I offer you a sampling of recipes that seem just right for this time of year? It’s starting to smell like spring down here, that delicious smell of dirt and grass and flowers and sunshine. This time of year makes me crave potatoes and lemon, radishes and broccoli, artichokes and spinach. It’s a time of year to linger outside in the evening light, to start taking longer walks and noticing the wildflowers springing up out of nowhere. And when it’s time to cook, it’s best to throw open the patio door, to let the breeze into your home while you chop and simmer with the radio on and the oven preheating. It’s a good time of year. I just hope this flu thing goes away quickly so I can enjoy every minute of the almost-here season.
Here are a few of my favorite springtime—or anytime, really—recipes:
See you soon, dear readers!