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.
Obviously I love to cook, but grilling does not come naturally to me. Mostly this is because I’ve always had a fear of fire (I won several fire safety poster contests as a child and did not light a match until I was 16 years old). However, like most reasonable human beings, I do love to eat grilled food, so I’m lucky that my fearless friend and roommate has taken on the challenge of learning to properly grill with charcoal.
Be honest, I won’t tell anyone – do you think you can find Oman on a map? Can you tell Oman from Yemen? Do you know what they eat there? As a real to-the-core geography nerd, I’ve known where Oman is located since about middle school (and its capital, of course), but until recently I knew very little about the country, its culture or its food.
As you can likely imagine, I’ve eaten a lot of soup this summer. One could say it’s been the Summer of Soup- cold, cousins-of-gazpacho soups, hot soups eaten in front of air conditioners while sweat beads formed on my chin. All manner of soups running down my chin without my realizing it. I swore that as soon as my liquid diet came to an end, I would not even look at another soup for many, many months. Maybe years.
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