05 Apr Yearning for More
I find that this time of year is much like a reluctant lover: There are days filled with the tease of bright sunshine that summons the soul to awaken, followed by the gloom of gray skies and rain that compels one to stay in bed. The patterns are inconsistent, and leave one yearning for more of the warmth. Sigh.
Nonetheless I keep telling myself that steady sunshine will soon be here, so I must simply endure the patches of gray. April is a month of transition, where we shed the past and step forth to greet all things newly budding; there are signs of life as far as the eye can see. At last I can open my windows and listen to the birds, though they will eventually irritate me with their cacophony of mating calls. On some days I know just how they feel.
I do look forward to my first peek of violets and bumblebees; it means the earth is busy renewing itself, moving the life force into its next season of growth. I am eager to plant my herbs and get the kitchen ready for an influx of vegetables that cry for a quick sauté or a few minutes on the grill. I’ve also purchased a heavy-duty KitchenAid mixer, so I’m ready to take on a new season of cooking inspiration.
This month we are celebrating the arrival of (sometimes) warmer days with a look at what’s arriving to market, and artichokes have captured our attention for the Main Ingredient. We like the interactivity of these thistle family members, which give us something to do with our hands during dinner. In the second half of the month we’ll progress to the Indulgence of Tarragon (not the kitchen elf, though he was quite miffed), and our kitchen royals have a few more tricks up their sleeves.
If Easter is on the agenda for your family, our test kitchen has crafted a special menu inspired by a Roman-style roasted lamb. The meal is versatile enough for any spring celebration, so feel free to use it whatever your belief system or style of gathering.
We’re also very busy behind the scenes here at the Gilded Fork, creating new ways to make your experience as fulfilling as possible. We are grateful to every one of you who peruses our pages, whether it’s for a quick recipe or a moment of food porn lust; we are delighted to provide any and all types of satiety. Speaking of delight, we’ve also invited two new gilded gals to the masthead: editorial assistants Jennifer Weber and China Millman. We welcome them into our home, and appreciate the enthusiasm they have shown for our approach to food. We’ve warned them to steer clear of the elves, so we hope they heed our advice.
May your own garden grow in this new season, when a sunbeam’s momentary radiance is sometimes enough to inspire the rest of the day.