Last week my (very brief business) trip to Florida left me longing—even more than usual—for summer. Short sleeves, short skirts, dresses, bare feet, and most importantly: the beach the beach the beach. Sand between my toes, sun beating down, listening to waves pulling at the shore, star-lit nights. And temps above 70 degrees. Sigh. I’ll have to wait until school break in April to put my bare feet in the sand again.
So this week, the menu is all about hurrying to my favorite season.
It’s not that I don’t like spring. I’m thrilled that the perennial tulips I planted two years ago are coming up as promised for their second showing, and that the daffodils are filling in around the yard. Even the finicky French tulips seem to be making a play for a second year. I can’t wait to see the Japanese Magnolia bloom, and the almost fluorescent color of the new green leaves on the trees.
It’s just I’m impatient; I want what I want when I want it. And I want summer now.
Weekly Menu, the I Want Summer Edition
I’ve got charcoal for one grill and an extra tank of propane for the other, so we’re ready to go!
Sunday: Spice-Rubbed Chicken and Vegetable Tacos with Cilantro Slaw and Chipotle Cream, a summer fave.
Monday: Pasta with Corn, Tomatoes, and Basil. This is one we make over and over June-September. Sometimes we throw in bacon, sometimes goat cheese. Since it’s hardly corn & tomato season, tonight we’ll probably throw in both.
Wednesday: Black Bean and Feta Tacos with Slaw – cooks up in 10 minutes via Smit Kit
Thursday: Grilled Shrimp and Vegetables
Friday: Grilled Salmon with Chili Glaze and Salad
Saturday: Grilled Pizza with Fontina and Prosciutto
May all your days this week be warm (or warmer).