Summertime Sanity: Recipes and Survival Strategies
If you need me, I’ll be in the park snacking (and hiding from reality).
The solstice was Friday, and the heat is here.
Summer evokes contradictory, yet pleasantly complementary sensations of fatty meats charring on an open flame and lush greenery blowing in a warm breeze. Wet grass, cold sugary drinks, and lots of time off – maybe even a plastic backyard pool and a little boredom if you’re lucky. As a working adult, I still cling to those memories and relish any opportunities to dine out-of-doors or submerge my body in water to remind myself that I’m a human being. Summer harkens to carefree days spent mostly in a swimsuit without counting down to Monday – oblivious to the preciousness of any day off-the-clock.
My sister and I cruising our suburban New Orleans neighborhood - clearly very concerned about our futures.
Even a mildly privileged childhood in America presents a convincing illusion of life as indefinitely easy.
It feels like the goal of contemporary American parenting is simply an attempt to make life appear as carefree and problem-less as is feasible (tricycles and grape popcicles sold separately). Obviously I am lucky to have experienced such things. But why can’t it be our job to actually create an easier life for everyone? Children, adults, grandparents, and everything in between. If not to enjoy the fruits of this life together, and to share that with others as much as we can; then what are we here for? There’s so much hustle and grind and individual effort to get to the next thing that it’s hard to enjoy this thing – the present moment (and whatever we already have) that’s right in front of us.
Orzo with Peas and Butter Beans
For me, summer means cold food. No one wants to turn on an oven or a stove if they can help it.
And don’t drink the anxiety lemonade now on super-sale. My default strategy for summertime: cook things ahead and eat them cold right out of the fridge. That means lots of ready-to-eat veggies, pasta, and things in cans. It also gives me more time to be with friends and family (and something to share with them). While the news makes it feel like the world is falling apart, it’s imperative to take care of ourselves and each other so we can handle the next chapter as it unfolds. Make a salad and share it with someone in the park (or bring it to a peaceful protest). Orzo plays well with others, and so should you. I aim for what’s in season and requires as little cooking as possible - peas, asparagus, green beans. Olive oil and lemon make a quick dressing, while fresh herbs bring it all together.
Green Onion Ricotta Dip / Dressing
When green onions are in full bloom, I want to put them in (and on) everything.
To me, they are grassy and bright and tart and taste and smell like summer. Cold, fresh ricotta is also irresistible when it’s hot out. Put these two in a food processor for a fast, delicious condiment and an excellent excuse to slice cucumbers, open a bag of potato chips, or literally eat anything as a vehicle for this dressing. I boil tiny potatoes and keep them in the fridge for just such occasions. Serves many or can be dinner for one potato lover. Taking cold snacks to the park also makes an ideal summer date or solo endeavor.
Recurring theme: go outside and eat.
There’s something very satisfying about packing a bag full of delicious, ready-to-eat provisions and playing park-mom. I’m actually munching on tuna salad here with crackers and salted slices of cucumber. I didn’t bother writing a full recipe for this one, so here it is: Slice any crunchy vegetables and sprinkle with a little sea salt. Open one can of good tuna packed in olive oil. Mash with a fork and add a splash of soy sauce, 1/2 tsp toasted sesame oil, a sprinkle of rice wine vinegar, and some sliced green onions. Add just enough water to make it spreadable and throw it in a jar or portable container. Bring crackers, veg, or just a spoon.
Enjoy with your beverage (and view) of choice. I prefer the lower Manhattan skyline, myself.
Food is one of the great levellers. It doesn’t care about your religion, or your skin color, or your age. Everyone needs it to live. Prioritizing and preparing good food for yourself is a form of self-care. Don’t wait until you’re hungry to make a plan. And once you have something, find a place in your city or town - a park, a plaza, or even your own front yard - where you can be outside, take in some nature, and unplug for a few minutes while enjoying something tasty. Do it with someone you care about. We need this now more than ever.
Feed the Resistance: Recipes + Ideas for Getting Involved by Julia Turshen
This newsletter was inspired by this gorgeous little book I found in one of my favorite places in New York City. Bonnie Slotnick Cookbooks is a charming, half-basement cookbook store in the East Village. Slotnick has been selling rare and used cookbooks there since 1997. She publishes a map of all the other local bookstores and delivers local orders by bicycle! She’s a stalwart community builder and introduced me to Julia Turshen’s Feed the Resistance a practical ode to food and organizing and doing something worthwhile for your community.
