Food Friday: Tra La, It’s May!

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Well actually, it’s almost May. And it is going to be a beautiful weekend. It’s time to revel in flowers and blooming trees, emergent allergies and impromptu al fresco meals. We had turkey sandwiches on the back porch the other day, and it is surprising how festive it feels to chomp down on rye bread in the sunshine, instead of in the kitchen. Even eating off paper plates felt like an adventure – which probably says that we need to get out more. And so we shall with May Day arriving on Tuesday.

We will not be swinging from May poles, but we might indulge in another May Day tradition – filling baskets with May flowers. I can remember weaving construction paper May Day baskets when I was in elementary school: the paper strips were flimsy and diabolically difficult to control. I’d fill the clumsy basket with violets and daffodils gleaned from my mother’s garden. And while she valued the gesture, she did not appreciate me stripping the flowers from their natural settings.

And instead of streaking in the Washington College time-honored tradition, I think we will invite a few repressed, button-down kind of friends in for brunch on Sunday. Bunch is easier than dinner, and it still leaves time for a nap late in the afternoon, curled up with Laura Lippman’s newest novel, “Sunburn”. And it is an opportunity to drink Prosecco in the form of mimosas. Deelish. It is also a good time to practice recipes for Mother’s Day – which is two weeks away – in case you forgot… https://cookieandkate.com/2017/best-mimosa-recipe/

We will have some fabulous blueberry muffins, as endorsed by Slate Magazine Editor Julia Turner on a recent podcast of the Slate Culture Gabfest. Ms. Turner is a whiz at indefatigable research. She leaves no blueberry unturned. Be sure to add a significant slather of excellent butter. Calories don’t count in May. https://smittenkitchen.com/2010/08/perfect-blueberry-muffins/

http://www.slate.com/articles/podcasts/culturegabfest/2018/04/slate_s_culture_gabfest_on_a_quiet_place_howards_end_and_preventative_care.html

Sausage rolls are perfect brunch finger food. You can have either the million step method and prepare your own puff pastry from scratch, and grind up the sausage, or emulate the genius folks at Food52, and you can use prepared puff pastry as found in your grocery store’s frozen food section: https://food52.com/recipes/34729-mini-sausage-rolls

Or you can be like Martha; there is alway this. But don’t forget, reading Laura Lippman is more important (and ultimately more rewarding) than inserting beautifully browned and caramelized onions into a tiny hot dog any day. https://www.marthastewart.com/317893/pigs-in-a-blanket

You can have lots of different dipping sauces if you want to dress things up. Elegant French mustards, Tzatziki sauce, remoulade, catsup.

I think cake is the perfect food, and pound cake is the ideal brunch dessert. I like to put out little bowls of fresh berries and whipped cream, because I have never seen the sense of cooking fruit, except in blueberry muffins. You do what makes you happy. https://www.bonappetit.com/recipe/lemon-pound-cake-with-berries-and-whipped-cream

And now everyone can collapse into the Adirondack chairs scattered around the back yard, drinking more mimosas, admiring the burgeoning flowers on your tomato plants and the dancing blossoms on the dogwood trees. It is finally spring, and after our naps, we may have the strength to celebrate properly.

“Tra la, it’s May, the lusty Month of May
That lovely month when everyone goes blissfully astray
Tra la, it’s here, that shocking time of year
When tons of wicked little thoughts merrily appear”
-Alan Jay Lerner

About Jean Sanders

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