I love to pair a meal with the weather or season.
For example, a nice hearty stew
when the weather snaps in the fall
and leaves are swirling.
Perhaps a hot chili or a lamb cassoulet
in winter when the snow is falling.
In spring, I love a Caesar salad of Romaine
just picked from my garden, washed, and chilled.
I love a salad of fresh mixed greens and spinach
adorned with a light vinaigrette.
A stir fry of just-picked radishes and snowpeas.
In the summertime,
I love slicing my first tomatoes of the season
and adding sliced red onion, sliced cucumber,
freshly ground salt and pepper,
and a heaping of chopped basil with
a sprinkling of sugar and a splash of cider vinegar
and salt and pepper.
That's just a great big whopping bite o' summer in my mouth.
Fast forward to today.
For the past two weeks,
it's been unbearably hot.
Temperatures consistently in the nineties.
Yesterday afternoon, finally,
clouds rolled in and we had a long, beautiful,
gentle to medium-hard soak for most of the evening.
The temperature dropped to the eighties.
This morning I woke up to an overcast sky,
the clouds promising more rain for today.
Mr. Hawthorne made lunch today.
It was excellent in and of itself,
but more so,
it perfectly fit the weather.
He made his very own succotash,
served with Tostitos Chips
and my homemade salsa.
For those of you who don't know,
succotash comes from the
Narragansett msÃckquatash,
meaning boiled corn kernels.
The Narragansett tribe is an Algonquian Native American
tribe from Rhode Island.
Traditionally, succotash is a dish consisting primarily of
corn and lima beans or other shell beans.
Other ingredients may be added including tomatoes and peppers.
Ended up looking a lot like Brunswick Stew, which I lllllove.
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