I haven't been in the kitchen much in the past few weeks. Work has kept me spinning, and the time that I have that is spin-free has been spent mostly in the garden. I've been eating very well, mostly simply prepared, very fresh veggies and stuff I put in away in the summer, but I haven't been terribly inventive. My meals have been four or five ingredient slips of carefree cooking, nothing worth writing about, but good nonetheless.
This is a very exciting time of the year to be outside. So much blooms in March and April: citrus, pink jasmine, camphor trees, things I can't even identify but smell all sorts of good. The sweetpeas start to tumble over trellises and reveal their feminine charms.
But what I love best about this time of year is the promise of meals to come.
I may not be in the kitchen, but I'm inventing recipes, tasting combinations of flavors, putting meals together in my head all the time.