The weather in the past 4 months has been some of the most insane, temperamental and somewhat irritating that I can remember. Blizzards, unseasonal warmth, blizzards, lots of mud, blizzards. When we had that warm up a few weeks ago I knew it wouldn’t last, but still can’t help myself. The first day I don’t have to wear boots outside makes me not want to wear them for another 9 months.
As is the way I feel about food. I start looking at fruit again without judgement, and begin wanting to cook anything that doesn’t have the word braise in the title. Let’s not even get started on the knowledge that at some point soon I’ll have to be in not only a bikini, but a bridesmaid’s dress, and should probably start trading the Chorizo for chicken sausage.
Such was life last night when I made fish tacos. I wanted something to eat with them that didn’t make me want to put on my most elastic waist pants, while still feeling comforting and slightly warm on a chilly March night. Dried black beans and summer’s frozen corn seemed perfect, and they were.
This was the perfect combination for this time of year. Cooked on the stove enough to have the consistency and temperature one wants out of a 24 degree night, but all the flavor, brightness, and summer-loving one is craving during a 49 degree day.
I threw in a little tequila because, hey…why not? The citrus kept it balanced and the earthiness of the beans were incredible paired against the pop of the summer corn.
It reminded me that summer isn’t far away. Soon enough I’ll be drowning in tomatoes, and even sooner we’ll have perfect strawberries and radishes and herbs.