(Y)ellow, (Y)ellow, How Are You?
When I was about 10, my parents bought me an yellow dress for my birthday. It was a knee length yellow and white striped thing, with puff sleeves, and, plain yellow bib like flap on top and skirting at the bottom. The bib and skirting were embroidered - "Sweety" and "But Naughty", in sprawling cursive letters. It was my favorite dress for many years; even when it faded and frayed, and, I outgrew it in height. I loved the color, such a happy tone but more than that, at that time still an introvert, I thought the writing was terribly clever.
Sumac and Mint Marinated Goat's Cheese
For me Summer heralds a not-so-subtle switch in lifestyle. Outdoor fun, roof top gatherings, long long days for long long amusements, days when you can be dine with work and still have time to play in the light! More, importantly though, this is season, I become more vegetable focuses, swept away by the abundance of variety and richness of flavor that marks this season.
I also start my herb garden and distinctly look forward to using as much of it as possible. The sweet distinct aromas that simply make the dish from ordinary to elegant. This is my joy.
Today's recipe was one such inspiration I stumbled upon through Jul's blog. As you can see from her and my creations, it is an all weather recipe using the best herbs of the season. However, the line that struck a chord with me was that the flavors of fresh goat cheese is akin to lamb. In fact, that is why it makes so much sense to pair them as is often done.
This and that........ and Pantry Staples
