IT WAS HOT. That’s the first thing. Though, to be honest, the a/c in the kitchen works pretty well, making the kitchen rather a more pleasant place to be than my 90 degree bedroom (plus three hot cats!), so I wasn’t exactly running home at night.
Speaking of heat, something I’ve been thinking about: are you wondering why I don’t make more salads and raw things during these hot months? There are good reasons! Not even one of which has to do with a fervent desire to transcend the salad-y reputation of vegan chefs!
First of all, I’d say that 80% of my clients work in offices, which are notoriously freezing. Second, raw foods just don’t travel as well or hold up as well. Third, if I delivered you a cooler full of lettuce and shaved fennel I really wouldn’t feel like I was doing my job of nourishing you–salads are lovely and I personally eat giant ones every day, but no matter how hot it is, we still need some heartier meals for proper nourishment and fulfillment. And finally: I’m leaving the raw veggies part of your diet up to you! Each week I try to include between one and three cold dishes, either lettucey salads or cooked or raw cold vegetable salads (not including the optional salad mix and salad dressing), but beyond that I figure you’re eating plenty of juicy local veggies and fruits, and depend on me for the heartier, more labor-intensive meals. Make sense? I hope so.
OK, let’s get to the photos. As usual, immediately after putting a particularly photogenic dish away I remembered I hadn’t taken photos of it. Do you think this says something about living in the moment, how I never seem to remember to take photos of the prettiest dishes? Why do I always remember to take photos of raw produce? I think because I’m continually in awe of what farmers do with their medium, the earth, and find a little routine what I turn their gems into. Or something.