Dear Everyone in the Food Industry:
Please stop tormenting me with exciting recipes for Spring produce. Yes, we’re having an early Spring (the fact that we’re having Spring at all is kind of remarkable) here in the Northeast, but it’s not that early. It’s not that I begrudge you your access to fresh produce after a long winter (except for how I totally do). It’s not that I don’t want you to post recipes for Spring sandwiches filled with hard boiled eggs, pickled onions and seared asparagus, and gorgeous appetizers of crostini with strawberries and peashoots, and noodles with kale & spicy rhubarb sauce (just so you know, y’all, this is getting made the instant I see rhubarb at the store); I can (and do) bookmark them for later experimentation and consumption. It’s just that, well, I’m positively green-eyed with jealousy of your Spring bounty. Read the rest of this entry ?