Once upon a time, I worked in a giant office building with a food court in the basement. And in that food court, there was a purveyor of wraps and salads designed to appeal to the starved-for-time, money-to-burn, health conscious yuppie. Among the merchant’s various offerings was a line of collard green wraps. Every time I would pass these wraps I would shake my head. To me, these “wraps” were proof that the gluten-free movement had officially jumped the shark. A few years and one career change later, here we are with Chicken Collard Wraps in our midst. And collard wraps of my own making, no less.
You guys! Summer is here and I am ecstatic! I’ve been in a state of euphoria for the past two days, which is a good thing and a bad thing. It’s a good thing because, you know, it’s euphoric. It’s a bad thing because I constantly have to remind myself that I can’t sit in the sun and get day drunk for the next two months – it’s very disappointing. I don’t think I will ever get over the buzz kill that is adulting in the summertime. But I can soothe my inner sprinkler-loving child with these Bourbon Butterscotch Ice Cream Sandwiches. Okay, the bourbon is more for adult Susan than child Susan if you want to split hairs.
If you dropped by in the past few days, you probably noticed that this little blog just celebrated a birthday. I’m sure you also noticed that I already dedicated two whole posts to the milestone and likely feel it’s time I moved on. Well, you’re right, but you may have discerned from this blog that I am a nostalgia junky. I have two history degrees, for godsakes – living in the past does not even begin to cover it. I can’t seem to stop taking stock of the year that was. But would you forgive this wave of nostalgia if I told you that these Cod Tempura Tacos with Pickled Rhubarb were inspired by it. I think so – tacos are something we can all get behind.
It’s still gray and rainy in my corner of the world, but I know summer is coming – I can feel it. And with that summer feeling comes the irresistible urge to dine al fresco. But while eating outside can be wonderfully romantic, it can also be a logistical nightmare. There’s temperature control to consider, sogginess to anticipate and prevent, and ease of transport to evaluate. Not all food is picnic food and not all picnic food is created equal. So, to help you take the guesswork out of packing your basket, I’m launching a season-long Summer Picnic Series. Today’s Pressed Picnic Sandwiches is the first installment in a collection of picnic-friendly recipes that will appear on this blog twice a month from now to September. So, let’s get started with these born-for-the-basket Pressed Picnic Sandwiches.