It’s The Sides For Me
#17 Summer Eating
Summer is finally here in my neck of the woods. I have been writing about summer for weeks, but the weather has finally caught up with what the calendar tells us to be true. Depending on where you are, you may be in the midsummer state of summer, but around you, summer weather has just started, and we have a good 3 months' worth to go. And, boy, did summer come in “hot” this year.
Everyone knows the heat in the PNW doesn’t start until after the 4th and it came in swigging. It’s been sweltering around here for the past week, and with my birthday falling around the 4th I took last week slow and deliberate. Allowing myself a chance to “just” be in my lounging summer era, and keeping the beasts and myself cool. Over-indulging in summer foods and rosé and welcoming in my next trip around the sun!
With birthdays always comes reflection and looking forward to new possibilities. Some of my reflections this past few weeks have me coming to terms with not being able to do “all the things” I want to do all the time and maintain the life balance I desire. I’m, by nature, a “yes” girly. And, that gets me into trouble a lot, mostly with overscheduling, or double-booking myself. And, I want to do “all the things” but also have a leisurely life. I’m moving away from I must do everything myself, and trying to focus on doing only the things I love and bring me joy. I love writing this newsletter, it’s a lot like keeping a journal, which, I have many attempts at over the years, and never felt very rewarding. Being able to share my thoughts with you and others brings a deeper reward than writing just for myself.
My goal when I started this substack was to put out a weekly newsletter have proven challenging for me to stay consistent, and well, I have struggled to be consistent and hold myself to my own deadlines, so I am here telling you that I am recommitting to weekly newsletters and I have you to hold me accountable. I expect a verbal thrashing should I stray…Hah! Maybe a friendly reminder that you miss my words in your inbox!!!
Back to why we are really here, food, and right now is all about summer offerings. With these long, slow, hot summer days come more gathering on decks and patios, firing up the bar-b-que’s, and eating more sides than we do for a normal meal. If I’m being “really” honest with you all, the sides are really what I’m coming for. The show stoppers, the things I go back for seconds for. That’s how I feel about all big meals…I want the accouterments, the bits, and bobs that accompany a yummy, craveable meal. What I think about during the winter months in anticipation of meals to come in the heat of summer.
There are rabbit holes to be gone down with summer sides, and I urge you to go there, but there are some tried and true dishes that I want many times over the summer, and am disappointed if they are not the epitome of deliciousness! First off, I want a potato salad, there are many kinds and most of them are delicious in their own right, but the potato salad I am talking about should be creamy, mayo-based, bright and acidic, pickle-y, not at all sweet! I want some bits of egg, pickles, dill, mustard, celery for crunch, and a bit of onion for heat. My dream potato salad has some inspiration from Japanese and Russian salads…Olivier salad. I like to add a bit of tobiko, flying fish roe, or cod roe caviar, it gives just a hint of funk and bite with a nod to Japanese potato salad. Yum!!!
Recipes:
My Classic Potato Salad PDF
Secondly, a simple marinated tomato salad…Tomatoes don’t quite hit until August around here, but marinating some heirloom and cherry tomatoes makes any tomato perfection. I love to use my grandmother’s recipe as my base and then mix it up depending on my mood, what I am serving them with, or what suits my fancy at the moment. This is hardly a recipe, it’s a suggestion a method for making your tomatoes sing. I also topped this version with some tune salad for a complete lunch.
Marinated Tomatoes PDF
And, then, I want a sweet and tangy baked bean, saucy, lots of caramelized onions, and a whole slew of beans. I was given this recipe many years ago when I was first cooking for my young family by my then Mother-In-Law, and it has remained my favorite. I failed to photograph this recipe, so you will have to use your imagination, but I will remedy that soon and get it on my website.
