Winter Epilogue /with links/
A Year of Seasonal Eating | pt.3
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Before leaping into spring, I’m in the mood for a little recap. Winter was merciless, yes. But I baked and ate lots of cake and tell me if that’s not a good reason for deeming a life well spent.
The cool thing of things that work cyclically, like the seasons, is that they never really end. They shift from phase to phase, every transition a good occasion for looking back and taking stock.
Winter Epilogue Recap:
a) THE BASICS: I enjoyed my first months of learning to cook like crazy and with a smile that goes from ear to ear I’m here to tell you that now I know how to make béchamel, lemon curd, the best mince pies (as taught by The Regency Cook), Venetian saor, infused vinegar, spicy fig compote and lots more.
I like learning the basics, they really are the best.
b) THE BAKINGS: I baked and baked and baked. (I may have forgotten how to turn on the stove. But then again, who needs a stove when you got an oven). Savoury pies are by far what I enjoyed making the most (with Chiodini mushrooms eggs and parsley, Savoy cabbage and raisins, cheese+leek and the sweetest of pumpkins). Simple one bowl cakes came second with walnut cakes, hazelnut cakes, apple cakes, lemon cakes… you name it, I baked it.
c) CABBAGE BOREDOM NO MORE: I have won my very personal feud with cabbage - an ingredient that always finds its way into my fridge… and there it stays because who knows what to make with it. I have now devised 2 (!) recipes for Savoy cabbage that I look forward to cooking again next winter ( I’d link them here if I hadn’t deleted my blog by mistake yesterday LOL - I’m working on it).
d) BOOKS GALORE: I devoured countless helpings of books, the most appreciated being: The Language of Food by Annabel Abbs, Risotto with Nettles by Anna del Conte, How to Eat by Nigella, Several Short Sentences About Writing by Verlyn Klinkenborg, Traditional Scottish Cookery by Margaret Fairlie (sent to me by a friend in the UK), Forgotten Skills of Cooking by Darina Allen and a few more that I linked below.
WHAT SHOULD I READ NEXT?
e) NEWSLETTERING: I connected with fellow foodies who write. You can read their newsletters here:
Kimberly Nichols’ Culinary Chronicles
Mia Billetdeaux’s Borscht for Breakfast
Ruth Stroud’s Ruthtalksfood
Hoang Samuelson’s Nourish Me
Marg Moon’s Book Chat
Jolene’s Time Travel Kitchen
Christy White’s Forest Notebooks
Emily’s In Good Taste
Nic Miller's Tales from a Topographic Kitchen
Resources for seasonal living & cooking
The Almanac by Lia Leendertz
This is it from me for today. I hope you’ve enjoyed this little recap and I invite you to pause and look back for just a second before rushing forward into Spring. You may end up writing lists, who knows!