It’s September, arguably the month with the best weather New York City has to offer all year. The skies are blue, the air is a little crisp and it’s pleasant to be both indoors AND outdoors. September is the gateway to fall cooking, and also the gateway to project cooking. Finally, we can turn our ovens on without taking our pants off.
I was recently having a conversation with my family about how difficult it must be as a parent to have kids who are picky eaters. I’m clearly not a parent (yet), but I could see myself taking a pretty hard line on this, and I guess I do believe that if you do not give a child a choice about what’s going into their mouths, then they will eat things because they’re going to be hungry otherwise. But I also remember reading an article somewhere in which a chef was lamenting that despite her best efforts and utter embarrassment, she had a child who would basically only eat chicken fingers. So I really don’t know what the right answer is. What I do know is that I wasn’t given a choice growing up, and as a young weirdo, my favorite food, for a time in elementary school, was salad.
This week I achieved a personal milestone- one that can only signal I’ve reached full adulthood at age 32. I haven’t gotten married, or had kids, or moved out of my shared bachelorette pad. I’m in fact no closer to doing any of these things than I was last week or, quite frankly, 2 years ago. But what I have done, readers, is purchase my first real (i.e. not from Ikea) mattress.
Is there any cuisine more synonymous with summer eating than so-called “Mediterranean food”? Probably not, I think. There’s something about the abundance of eggplant, tomato, zucchini – everything accented with lemon – that really makes you feel like popping open a bottle of cold and bracing white wine and enjoying the sunshine. Also- grilled everything. Nothing says summer like char, right?
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