It’s been busy busy busy at the drafting table. And the keyboard.
I miss the kitchen, and this blog, and spending afternoons dreaming up recipes to share. I’m back designing gardens, with some lovely projects that are waking up my hibernating landscape mind. Just in time, as the snowdrops opened up last week.
But even more is on the horizon. Kim and I are working on a proposal – we want to tell the story of Charcutepalooza. It takes a lot of time and attention to do this well. A lot.
The reality around here? My mind is almost always on the book and not on dinner. I’m finding gems in the freezer. Pot pies and manicotti and soups made weeks ago are defrosted when I come stumbling out of the office at 6pm, dazed and hungry. We’re eating take out. We’re having breakfast for dinner.
Nevertheless, when I saw Champagne Mangoes at H Mart last weekend, there was no doubt I would find the time to put up a small batch of mango chutney. Finding the time to write a post about it? Not easy. Fortunately, here’s my post from last year. I am a creature of habit.
Don’t let Champagne Mango season pass without getting some of these jars in the larder. When you’re stumbling around at 6pm, mango chutney is the perfect addition to leftover roast chicken and last summer’s haricots verts, sauteed with shallots and finished with Meyer lemon.
I’ll be back soon, cooking up a storm. After all, the freezer is looking scandalously empty.