This is a self-indulgent post. I feel the need to fill my head with warm pleasant thoughts these days, as the winter seems long already and it’s only the beginning of January. These are the kind of days when I like to put on my brightest apron, clean the kitchen until it sparkles, and embark upon a recipe that takes lots and lots of time, lots and lots of ingredients, and lots and lots of work. Maybe because working in the kitchen is sort of a meditation for me. All that time on focusing on something that will look beautiful and taste great–and then be gone forever, making room for the next tenuous masterpiece.
So I thought a series of posts about winter food might fill the space for a while–take my mind off the economy, island drama, and all the other sad stories in the world right now. This is food of the slowest kind: porridge, sauces, roasts, braises, deliciously flaky pastries and slow-leavened breads. The kind that requires your full participation, your whole body. The kind, that when it’s done, has changed you even before you take a bite.
I am opening comments for this series, hoping that I’ll get some feedback from you about your experience with these recipes, or, that you’ll share your own favorite winter foods.
