I’ve been away for a while, though it hasn’t been on a holiday! I’ve had a deadline looming and the only way to get it done, I figured, was to put my head down, close off the rest of the world and focus on the task at hand. What that meant in practical terms was No More Cooking! And though, from time to time I sneakily had a quick browse through some of my favorite food sites (My Mr P has taken to calling them my Food Porn), I’ve really just not had the time to do any real cooking this week. Now, my deadline is next week and I still have a truck load to get through, leaving me feeling rather overwhelmed and delirious, but last night I looked up, my neck and wrist stiff and sore from days spent slouched over my little Mac, and decided I needed a little break. After all, I rationalised, I’m going to be working the whole weekend. Might as well clear the head a bit.
So, I’m back. And I’ve missed my food! I’ve been eating in too many restaurants, on top of everything: it’s so much easier to grab a bite out than have to deal with the dishes after a long day of computer work. I was not made for computer work. I’m ironically happy that my day job is not in front of a computer all day.
I have so mush to say. I’ve been building up all sorts of things in my head with no release until now, so bear with me here! I did a quick run to the Organic Market and picked up a few bits and bobs, but I left all the interesting stuff alone, knowing that I wouldn’t have time to cook it. Fruit and veg, after all, are best eaten within a couple of days of purchase. But it gave me a fantastic idea of what’s available, locally, at this point in the season, so when I found myself in the area of the St Lawrence Market this morning I knew what to look for.
The only thing I remember about Blackberries, from the one time, years ago, Id tried them is how tart they were. Other than that, not much really. Meh, I’d think, seeing them in shiny plastic punnets in the Loblaws, I can take them or leave them. Until now, that is. When a blackberry is picked ripe and not left in cold storage for a few days while it’s rushed from California (or wherever they are grown for the mass market), and sold close to the source, it’s flavour is overwhelming. The only other berry I’ve found to compete with this intense, passionate flavour is a fresh, almost black, Bing cherry, still warm from the sun. Mr P absent-mindedly popped one in his mouth as he sauntered past the kitchen counter on his way to the couch. He stopped. His eyes actually increased in size and he uttered one word. “Wow”, he said, “what are these?”, and retraced his steps where he promptly started guzzling the little treasures. “Good, hey!”, I joined him. “But leave me some, please, I have an idea for a tart.” Of course, that didn’t help. They were just too good! We slowly snacked through them and so when I was at the market today that was the first thing on my list.
What I did with them? Up next!