Limoncello Spritzers
Sunday dawned sunny, but cool. I had a hard time shaking myself awake, but when I finally did, I slid on my black-and-white striped dress (the one that cuts low in the front—and back) and left for brunch.
It had been a hard week. Repeated twelve-hour days at work. Co-workers frustrated with me. Co-workers swearing at me. Too much wine at client dinners. The sexy dress was a Band-Aid, and the morning’s brunch with my life-long friend, Kim, the salve.
Kim and I are regular brunchers. In Denver, there are few places we haven’t been, and we are intentional about where we dine. We choose according to a specific cocktail, neighborhood, or even egg dish. And last Sunday, we chose by the patio.
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Chilled Polish Beet Soup
On Wednesdays, for a brief moment, my life falls into sync with that of my mother’s. Early that morning, a neatly folded newspaper lands on Mom’s porch. Later in the day, she peers over the food section with scissors in hand and snips recipes for summer pastas or winter soups.
Across town, I do the same. Actually, I do the same all week long, just without a newspaper. Instead, I print my recipes from the numerous food blogs and emails that I come across daily. And on Wednesdays, I print more recipes—and I read the New York Times, hungry to know the latest about Spanish wines and South Carolina farming.
Read More >Baked Greek Meatballs with Yogurt Dipping Sauce
Summertime is when I do the most cooking for one. In the height of barbecue season, when families gather around the grill and groups of friends throw back beers, I spend more Saturday nights alone, inventing small plates and wondering how I ended up with so many teacher friends and retired parents. Their vacations seem endless.
There are, though, wonderful attributes of a summer without your familiar group. Suddenly, spontaneous happy hours with acquaintances are possible. So are longer lunches with co-workers. And I find that in short time, I’m telling these people my secrets and dreams. But still. I anxiously await the return of my traveling friends and family—and last week, in anticipation of their return, I made Greek meatballs.
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