It started with a late night desire for cookies or, to be more accurate, for chocolate. While it’s only the start of September, fall is ahead of schedule and the temperatures have already started to noticeably drop. Like clockwork, as the weather has begun to transition, I’ve been finding myself thumbing more seriously through cookbooks. Rather than lightly flitting through them, looking at the pictures as I have been all summer, I have now been reading through recipes and techniques in earnest (Hello Julia Child, Gabrielle Hamilton and Jennifer McGruther). And so, with the desire to read through cookbooks has come the desire to once again make things just because. In this case: cookies. Spicy chocolate chip cookies, to be exact.
I’m fairly certain that my gardening “technique” mirrors my life “technique”. And by that, I mean it’s largely organized chaos with far too much going on, and a general “roll with it as you go” mentality.
Every year I have spent in Maryland, I try to improve and get a little better at gardening. Unlike many in my family, I was not blessed with a green thumb, or at very least, I can say it hasn’t come naturally. Living in Maryland, I have come to realize the importance of light direction and strongly believe that every apartment I lived in in New York City had small windows that always faced the “death” direction- no matter what direction they were in. I never had any success with any plants in the city.
While I like reading, I don’t like reading directions, be it blasted Ikea furniture assembly, or researching tips on the best ways to deter pests. Instead, I see, I do, I ask around, maybe research solutions and then I react. This same principle applies to my gardening as well. If I had simply sat down and fully researched gardening techniques and tricks I’d probably be a lot further along than I am now but as it is, I’m feeling pretty good about this year. I’ve learned a lot in trial and error over previous years and this year Mr. C and I decided to dive on in and successfully started dozens of vegetables and herbs from seed and now find ourselves with the delightful (?) problem of having too many plants.
It’s been a while since we’ve taken a moment to catch up- to have a heart-to-heart, if you will. In February I found out that I wasn’t accepted into graduate school. After 4 years of working and going to school in between and after jobs on late nights and weekends to get the necessary credits, I wasn’t accepted into any school. It wasn’t really a result I was expecting, as I genuinely thought that if I just kept pushing down the path I had set for myself, once I made it to this point- this point of applying- that I would be accepted into a school and eventually become a RD. But as we all probably know, life doesn’t always work the way you expect it to.
With spring in the air, I’ve been feeling inspired to create a flower tea blend. After the long -theoretically- cold winter, comes spring and all the plants pop up, ready to say hello. I love seeing the flowers come alive, as they’re so cheerful and inviting with so many wonderful scents.
With springtime comes the inevitable influx of salad recipe creation. After a (theoretical) cold winter, full of hearty, nutrient-dense foods like pumpkins, carrots and winter kale, I find myself craving something…leafier. Traditionally, salads have not been a favorite of mine, but with the nutritional benefits of high fiber, vitamins A, C and K, I still find myself stocking up on leafy greens for salad-making (or at least for smoothie blending) on a regular basis.