Braised shortribs on creamy polenta, at Tavola.
The sunshine is still flirting with us here in Vancouver, throwing us a few ‘come hither’ glances before fleeting away to other destinations. Soon enough — I promise — she’ll be here to stay.
And while we waterlogged Vancouverites always turn sunshine-mad during that time, a tiny tiny part of me is always sad to see winter go. Yes, it’s hello to cute summer dresses and strappy sandals, but it’s also so long to my cozy sweaters and lovely winter boots.
So too is it a decided change for what I cook and and what I order at restaurants. Summer weather always has me craving seafood of every sort, tons of fruit, and salads, salads, salads.
I love it, but I will miss all of the braised and roasted meats I dig into while I’m hibernating through the winter. Adios, Crockpot shortribs and huge hunks of prime rib. Arrivederci also to all of the root vegetables and heavy carbs I devour — had to build my winter fat to stay warm, don’t you know… and auf wiedersehen, my big bold reds, ports, and scotches. Bring in the pinot grigios, sparkling wines, and roses.
I won’t be sad for long I know, for there are always new/old things to enjoy again. I guess the switch in what I eat is always just a reminder that the seasons are changing, and that time is continuing to turn.
